Ingredients
250 g (2 cups) all purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
½ teaspoon ground ginger
½ inch knob of ginger
¼ teaspoon salt
170 g (12 Tbsp) unsalted butter, melted and slightly cooled*
250 g packed dark brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
½ lemon curd (optional)
⅓ cup (67g) granulated sugar, for rolling
Directions
Step 1
Whisk together flour, baking soda, cornstarch, ground ginger, and salt in a bowl.
Step 2
In a separate bowl or stand mixer, combine the melted butter with brown sugar until smooth. Beat in the egg and vanilla extract. Grate the fresh ginger and add it to the mixture.
Step 3
Gradually mix the dry ingredients into the wet mixture until well combined
Step 4
Portion dough into balls (around 2 tablespoons each) and place on a baking tray. Chill the balls of dough for at least 1 hour or overnight
Step 5
Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
Step 6
Place lemon curd into piping bag for easier use.
Step 7
Create a dent in the ball and fill with about 1/4 teaspoon of lemon curd. Re-roll the dough back into a ball, and roll each ball in granulated sugar. Place them on the prepared baking sheets, spaced apart.
Step 8
Bake until the edges are set but the centers are still soft, about 10-12 minutes.
Step 9
Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
