Ginger-Spiced Thumbprint Cookies with Champagne Jellies

Ginger-flavored thumbprint cookies with champagne jelly fillings.

5 from 2 votes

Ginger-Spiced Thumbprint Cookies with Champagne Jellies

The dough for these cookies are a classic shortbread dough with some ground ginger added. The ginger flavor can be enhanced by sprinkling the cookies with minced crystalized ginger after baking. I used clear jellies for the filling, but any of your favorite preserves will work fine.

Prep Time20

Cook Time15

Chilling time2

Course: cookies

Cuisine: American

Servings: Cookies

Calories: 64kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

4 ounces unsalted butter Softened
2 ounces confectioners’ sugar 2/3 cup
2 teaspoons ground ginger
¼ teaspoon salt sea salt if possible
1 egg yolk
3 tablespoons crystallized ginger finely chopped
½ teaspoon Vanilla
6 ounces all-purpose flour
For rolling:
3 tablespoons granulated sugar optional; for rolling the outside edges in
½ cup clear jellies I used Pear Champagne & Strawberry Champagne

Instructions

Heat the oven to 350°F. Line one large or two medium cookie sheets with nonstick liners or parchment paper.
In stand mixer, beat together the butter, confectioners’ sugar, ground ginger and salt until smooth and blended, about 1 minute.
4 ounces unsalted butter, 2 ounces confectioners’ sugar, 2 teaspoons ground ginger, 1/4 teaspoon salt
To the mixer, add the egg yolk, chopped crystalized ginger and vanilla extract and beat until blended. Save a little of the crystalized ginger for garnishing.
1 egg yolk, 3 tablespoons crystallized ginger, 1/2 teaspoon Vanilla
Add the flour and beat on medium-low speed until just blended, about 1 minute.
6 ounces all-purpose flour
Using a mini ice cream scoop (1 tablespoon size), scoop out the dough and roll dough into 1-inch balls.
Place the granulated sugar on a plate and roll the balls in the sugar to cover. Place them on the cookie sheet about 1 1/2 inches apart.
Using your finger or the back of a small spoon, make a indentation where the filling will go, pressing down almost to the bottom but not all the way. Don’t worry if the edges are slightly cracked.
3 tablespoons granulated sugar
Bake 12-14 minutes, or until the tops look dry and light golden brown. If the indentation has puffed up too much, you can lightly press it down again before they are cool.
Let the cookies sit for 5 minutes and then transfer them to a rack to cool completely.
Once cooled, use a small spoon to fill the indentation (the thumbprint) with your preferred filling. Sprinkle with a little of the reserved minced crystalized ginger.
1/2 cup clear jellies

Notes

NOTE:

It is really important to weigh the flour (or sift it, spoon it into the cup and level it off with a knife, rather than pack it into cups). The dough is slightly dry but it should hold together as you roll into balls. If it doesn’t hold together you can try adding a slight bit of milk.

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