To me, the holiday season should be renamed baking season. While there are some people who just love to bake every week or every month of the year, for many of us, cranking up the oven to bake a batch of made-from-scratch cookies only happens in December. And if you're like me and weren't given the gift of being able to make and bake treats, finding recipes that are just as easy as they are delicious is an ever-present challenge.
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While scouring the web for a treat to try for Christmas, I stumbled across actress Linda Evans' recipe for Ginger Lemon Thumbprint Cookies. Who knew one of the stars of the iconic '80s series Dynasty was also a baker? Based on the recipe I found (and some internet sleuthing), it seems that this cookie was part of the Cooking Channel's All-Star Cookie Swap.
The recipe includes this information, which is attributed to Evans. "My favorite holiday cookie was created by my dear friend Gary, who is the daddy of my Goddaughter: Ginger cookie with lemon curd; two things I love. The cookie itself is irresistible. When I put the lemon curd on it, I'm in trouble! This cookie is light and delicious and very enticing on a holiday platter."
Although the recipe looked a little more advanced than my usual options, the addition of lemon curd piqued my interest. Would this treat be flashy and dramatic, like Evans' character on Dynasty? I grabbed the ingredients and got to work to find out.
Get the recipe: Linda Evans' Ginger Lemon Thumbprint Cookies
Ingredients for Linda Evans' Ginger Lemon Thumbprint Cookies
This recipe calls for light brown sugar, lemon zest and juice, room-temperature butter, an egg, molasses and all-purpose flour. It also includes ground ginger, cinnamon, allspice, cloves and nutmeg, plus baking soda and kosher salt. The finished treats are dusted with confectioners' sugar and filled with lemon curd (store-bought is fine) for a tangy-sweet touch.
Linda Evans' Ginger Lemon Thumbprint Cookies ProcessCourtesy of Choya Johnson
Related: The 130-Year Old Cookie That Will Add a Little Spice to Your Holiday Baking
How to Make Linda Evans' Ginger Lemon Thumbprint Cookies
Preheat your oven to 350° and line two baking sheets with parchment paper. I used foil because that's all I had on hand.
In a stand mixer fitted with the paddle attachment, cream the brown sugar, lemon zest and butter on medium speed until the mixture is light and fluffy, about 5 minutes. Add the egg, molasses and lemon juice—one at a time—mixing well after each addition.
Sift the flour, ginger, cinnamon, baking soda, allspice, cloves, nutmeg and salt in a large bowl. Reduce the mixer speed to low and gradually incorporate the dry ingredients into the butter mixture until fully combined. The dough should be slightly sticky but easy to handle. Scoop heaping tablespoons of dough, roll them lightly into balls, and place them on the prepared baking sheets, leaving 1 1/2 to 2 inches of space between each one.
Related: The Best 20 Low-Carb Christmas Cookies Ever
Using your finger or the end of a wooden spoon, create an indention in each dough ball. As the cookies bake the indention will open up, making space for the lemon curd. Bake the cookies for 12 minutes, then transfer them to a cooling rack.
While the cookies are still warm, gently re-press the indentions if they lost their shape during baking. Let the cookies cool completely. To serve, dust the cookies with confectioners' sugar and fill with chilled lemon curd just before serving.
Linda Evans' Ginger Lemon Thumbprint CookiesCourtesy of Choya Johnson
What I Thought About Linda Evans' Ginger Lemon Thumbprint Cookies
I was a little nervous about making these cookies at first because they didn't seem as easy as I would have liked them to be. Because I'm not a baker, anything that includes more than four ingredients makes me a bit nervous. After I got started, however, I saw that things were much smoother than expected, and making these cookies was quick and easy.
Related: Mix and Match Thumbprint Cookies
Before I added the lemon curd, I tasted the cookies on their own and unfortunately, found them to be too gingery. They reminded me of ginger snaps but with more ginger. Once I added the lemon curd, though, I found them to be a bit more balanced and even went back to grab a few more. In my opinion, the lemon curd saved the cookie.
So the big question is: will these cookies make their way onto my table next Christmas and beyond? Probably not. But for those who love a good ginger snap cookie, this one is definitely for you.
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