Ginger-Lime Thumbprints
Thomas J. Story
Yields 66 Servings Prep Time 1 hr 30 mins Chill Time 2 hrs Total Time 3 hrs 30 mins
AuthorJessica Battilana

While you often see ginger cookies flavored with chocolate, caramel, or even raspberry, adding a bull’s-eye of tangy lime curd transforms them entirely. The brilliant citrus flavor is especially welcome amid the season’s sea of peppermint and warming spices.

How to Make It

1

Make cookies: In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. Set aside. Using a stand mixer with paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy, 3 minutes. Reduce speed to low and add molasses, then egg and vanilla, mixing until just combined. Add dry ingredients and mix until a smooth dough forms. Chill airtight until firm, at least 2 hours.

2

Meanwhile, make lime curd: In a medium metal bowl, whisk together egg yolks, lime juice, and granulated sugar. Set over a saucepan of 1 in. simmering water (bowl should not touch water) and cook, whisking constantly, until mixture thickens and reaches 165° to 170° on an instant-read thermometer, 5 to 10 minutes. Remove bowl from pan and whisk in butter and lime zest. Let cool slightly, then press plastic wrap onto surface of lime curd. Chill until cold, 1 hour.

3

Preheat oven to 375° and line 2 rimmed baking sheets with parchment paper. Roll dough into 1-in. balls, then roll in granulated sugar to coat. Transfer to lined sheets, spacing about 11/2 in. apart. With handle of a wooden spoon, make an indentation 1/2 in. wide in center of each ball of dough, pressing halfway down. (These “thumbprints” will spread in the oven.)

4

Bake cookies until slightly darker, 10 to 12 minutes. Remove from oven and reinforce indentations using wooden spoon handle. Let cool on pans a few minutes, then transfer to wire racks to cool completely.

5

Fill each cookie with 1 tsp. lime curd and sprinkle with lime zest.

MAKE AHEAD Dough, up to 1 day, chilled airtight; or 1 month, frozen; lime curd, up to 2 days, chilled airtight. Filled cookies, up to 2 days, chilled airtight in a single layer (they’ll soften a little); or 1 month, frozen (thaw in a single layer).

Ingredients

Cookies
 3 cups all-purpose flour
 2 tsp ground ginger
 1 tsp each ground cinnamon and baking soda
 ¼ tsp kosher salt
 ¾ cup unsalted butter, at room temperature
 ¾ cup packed dark brown sugar
 ½ cup molasses (not blackstrap)
 1 large egg
 1 tsp vanilla extract
 ¼ cup granulated sugar, for rolling
 Zest of 2 limes, for topping
Lime Curd
 6 large egg yolks
 ½ cup each lime juice and granulated sugar
 ¼ cup unsalted butter
 Zest of 2 limes

Directions

1

Make cookies: In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. Set aside. Using a stand mixer with paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy, 3 minutes. Reduce speed to low and add molasses, then egg and vanilla, mixing until just combined. Add dry ingredients and mix until a smooth dough forms. Chill airtight until firm, at least 2 hours.

2

Meanwhile, make lime curd: In a medium metal bowl, whisk together egg yolks, lime juice, and granulated sugar. Set over a saucepan of 1 in. simmering water (bowl should not touch water) and cook, whisking constantly, until mixture thickens and reaches 165° to 170° on an instant-read thermometer, 5 to 10 minutes. Remove bowl from pan and whisk in butter and lime zest. Let cool slightly, then press plastic wrap onto surface of lime curd. Chill until cold, 1 hour.

3

Preheat oven to 375° and line 2 rimmed baking sheets with parchment paper. Roll dough into 1-in. balls, then roll in granulated sugar to coat. Transfer to lined sheets, spacing about 11/2 in. apart. With handle of a wooden spoon, make an indentation 1/2 in. wide in center of each ball of dough, pressing halfway down. (These “thumbprints” will spread in the oven.)

4

Bake cookies until slightly darker, 10 to 12 minutes. Remove from oven and reinforce indentations using wooden spoon handle. Let cool on pans a few minutes, then transfer to wire racks to cool completely.

5

Fill each cookie with 1 tsp. lime curd and sprinkle with lime zest.

MAKE AHEAD Dough, up to 1 day, chilled airtight; or 1 month, frozen; lime curd, up to 2 days, chilled airtight. Filled cookies, up to 2 days, chilled airtight in a single layer (they’ll soften a little); or 1 month, frozen (thaw in a single layer).

Ginger-Lime Thumbprints