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Blueberry Lemon Ginger Thumbprint Cookies



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.


Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 2 dozen




  • 1 cup Butter, softened
  • 1/2 cup Sugar
  • 2 large Eggs
  • 2 Tbsp. Lemon zest
  • 2 tsp. Grated ginger
  • 3 Tbsp. Lemon juice
  • 1/2 tsp. Salt
  • 2-1/2 cups Flour


  • 1 jar Robert Rothschild Farm Blueberry Lemon Ginger Dip 
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Water


    Preheat oven to 350 degrees F. 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.

    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.

    Recipe created by Melanie Bauer at,

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