These Blueberry Lemon Ginger Thumbprint Cookies pack a bright citrus punch!. A lemony ginger thumbprint cookie is baked and then filled with a blueberry lemon ginger filling to create a one of a kind flavor combination. Your cookie jar will be begging to be filled with this delicious cookie!
I’ve mentioned it before, but I absolutely adore the teachers and staff at the girls’ school. If we move in 18 months, their school is hands down the thing I worry about replacing the most in our lives. It’s just that awesome. I co-chair the teacher appreciation committee where I coordinate parents to bring in food for the staff during parent/teacher conferences to make sure they’re well fed during their long days. Little do the staff know, I use this opportunity to test new recipes and gain their feedback.
These Blueberry Lemon Ginger Thumbprint Cookies were my latest taste test. I must admit I was a bit worried how they’d go over in case the staff preferred chocolate over fruit flavored treats. I remedied this by bringing in another cookie as well. My fears were put to rest as I received numerous compliments and requests for the recipe when I returned to school for my own parent/teacher conference.
These cookies pack a bright citrus punch, perfect to break Winter’s spell. A lemony ginger thumbprint cookie baked and then filled with Robert Rothschild Farm’s Blueberry Lemon Ginger Dip to create a one of a kind flavor combination. I love that the filling was created as easily as warming the dip and adding a cornstarch slurry to thicken it into a jam like consistency. It makes the effort of making the cookie itself – not that it’s hard whatsoever, I’m just usually a drop cookie type of gal! – bearable.
Blueberry Lemon Ginger Thumbprint Cookies
- 1 cup butter softened
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 teaspoons grated ginger
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 2-1/2 cups flour
- 13 ounces Robert Rothschild Farm Blueberry Lemon Ginger Dip
- 2 tablespoons cornstarch
- 2 tablespoons water
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together butter and sugar.
- Stir in eggs, lemon zest, grated ginger, lemon juice and salt.
- Add flour and mix until just combined.
- Using a medium cookie scoop, roll dough into balls and place on parchment or silicone mat lined baking sheet. Using your thumb, make an indentation in the middle of each dough ball.
- Bake cookies until lightly golden, about 18-20 minutes.
- Meanwhile, in a small saucepan over medium-low heat, add dip and bring to simmer.
- In a small bowl, whisk together water and cornstarch. Whisk into dip until thickened.
- Fill indentations of cookies with thickened dip and bake for two additional minutes until set.
Not only did the school staff enjoy these cookies, so did my usual blueberry loathing 4 year old! Not only did she inhale the cookie I sat in front of her, she quickly asked for another. Even AFTER I told her that the filling was blueberry as I tried to keep a few extra cookies for myself. If that isn’t a glowing testimonial, I don’t know what is!
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.