Lemon-Ginger Thumbprints

Lemon-Ginger Thumbprints

Let Pillsbury® refrigerated gingerbread cookies be your helper in making these lemon-filled thumbprint cookies--they're perfect for a party, or just for tea time!

Prep Time



Total Time






roll (30 oz) Pillsbury® refrigerated gingerbread cookies
cup graham cracker crumbs
jar (10 oz) lemon curd or 1 cup lemon pie filling
  1. Heat 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.
  2. Place 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.
  3. Bake 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.
  4. Place 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.
Makes 60 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Rich and tangy lemon curd, a thick sauce almost with the consistency of a pudding, can be found in the jams and preserves section of the supermarket.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,
    • Trans Fat 1g),
  • Cholesterol 5mg;
  • Sodium 50mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 1g;
Percent Daily Value*:
    • 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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.