Blueberry Lemon Ginger Thumbprint Cookies
Servings: 24 cookies
Calories: 154kcal
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.
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Ingredients
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
Filling
- 13 ounces Robert Rothschild Farm Blueberry Lemon Ginger Dip
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Cookies
- 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.
Filling
- 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.
Nutrition
Calories: 154kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 126mg | Potassium: 26mg | Sugar: 11g | Vitamin A: 255IU | Vitamin C: 2.7mg | Calcium: 9mg | Iron: 0.4mg