Gingerbread Cookies with Lemon Curd

Continuing with my week of gingerbread, Kara and I chose to pair together some of our favorite flavors for our next recipe…2 ingredients that are an unlikely pair. Gingerbread and lemon curd. Whhhaaa?  Weird, I know. But hear me out.

As Joey Tribbiani once said…”I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

I know this is not a trifle. Still, I second what Joey says. I mean really, what’s not to like?!? Gingerbread cookies, good. Lemon curd, gooood! Kara and I both loved these cookies! Lemon curd is ridiculously delicious, so we incorporate it into recipes whenever possible. It wasn’t fun waiting 2 hours for the dough to chill and waiting for the cookies to bake and then waiting for them to cool, but the finished product ended up being well worth the wait.

Here’s what you’ll need

Add molasses and egg

In a large bowl, whisk dry ingredients

Slowly incorporate the dry ingredients, scraping down the bowl as needed

Wrap in plastic wrap and refrigerate for 2 hours

Use a rolling pin to roll to 1/4 inch thickness, then use a cookie cutter to shape

Once cooled, spread on lemon curd

An unlikely but delicious combo!