Let refrigerated gingerbread cookies be your helper in making these lemon-filled thumbprint cookies--they're perfect for a party, or just for tea time!
Lemon-Ginger Thumbprints
- Prep Time 1 hr 15 min
- Total 1 hr 30 min
- Servings 60
- Ingredients 3
Ingredients
- 1 roll (30 oz) refrigerated gingerbread cookie dough
- 1/3 cup graham cracker crumbs
- 1 jar (10 oz) lemon curd or 1 cup lemon pie filling
Instructions
-
Step1Heat oven to 350°F. Cut cookie dough into 3 equal pieces. Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
-
Step2Place graham cracker crumbs in shallow dish. Shape each piece of dough into 20 (1 1/4-inch) balls; roll in crumbs to coat. On ungreased large cookie sheet, place balls 1 inch apart.
-
Step3Bake 8 to 11 minutes or until almost set. Cool 2 minutes. With thumb or handle of wooden spoon, make slight indentation in center of each cookie. Remove cookies from cookie sheet to cooling rack. Cool completely, about 15 minutes.
-
Step4Place lemon curd in small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe small dollop of lemon curd into indentation in each cookie. Store in refrigerator.
Nutrition
70
Calories
3g
Total Fat
1g
Protein
11g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 70
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 1g
- Cholesterol
- 5mg
- 2%
- Sodium
- 50mg
- 2%
- Potassium
- 0mg
- 0%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved