Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies (upper left), Raisin-Date Cakes (upper right), Pistachio Divinity (lower center)

You’ll enjoy these Gingerbread Thumbprint Cookies during the fall and winter. Pictured with Raisin-Date Cakes and Pistachio Divinity.

Gingerbread Thumbprint Cookies
Makes 56
  • 3 cups all-purpose flour
  • 2¼ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 6 tablespoons unsalted butter, softened
  • ¼ cup unflavored vegetable shortening
  • ¾ cup firmly packed light brown sugar
  • ½ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup lemon curd
  1. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
  3. In a large bowl, beat together butter and shortening with a mixer at high speed until smooth. Add brown sugar, beating until light and fluffy, approximately 2 minutes. Add molasses, beating until incorporated. Add egg and vanilla extract, beating until smooth. Add half of flour mixture, beating until incorporated. Add remaining flour mixture, beating until combined.
  4. Cover bowl with plastic wrap and refrigerate for 1 hour.
  5. Place sugar in a medium bowl.
  6. Using a levered 2-teaspoon scoop, drop balls of dough into sugar, rolling to coat dough. Place balls 2 inches apart on prepared baking sheets.
  7. Using thumb or the back of a rounded teaspoon, press an indent-ation into tops of balls.
  8. Bake until cookies are puffed and edges are crisp, approximately 9 minutes. While cookies are still warm, re-press indentations into cookies. Let cool on baking sheets for 10 minutes.
  9. Transfer cookies to a wire cooling rack, and let cool completely.
  10. Before serving, fill indentations with a dollop of lemon curd.
MAKE-AHEAD TIP: Cookies can be made a day in advance and stored (unfilled) in layers separated by wax paper in an airtight container until ready to serve.

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