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  • Bake from Scratch

    rule of thumb

    Jun 11, 2019 6 minutes
    PHOTOGRAPHY BY JIM BATHIE / RECIPE DEVELOPMENT AND FOOD STYLING BY ELIZABETH STRINGER / STYLING BY CAROLINE BLUM

    PINEAPPLE-GINGER THUMBPRINT COOKIES

    Makes about 50 cookies

    We reimagined the classic Southeast Asian pineapple tart as a zingy ginger cookie topped with a ball of spiced, caramelized pineapple jam. As a nod to the original’s elegant stamped shape, we piped these cookies into a mesmerizing swirl.

    1 cup (227 grams) unsalted butter, softened
    ⅔ cup (133 grams) granulated sugar
    1 large egg (50 grams)
    1 teaspoon (3 grams) finely grated fresh ginger
    1 teaspoon (4 grams) vanilla extract
    2⅔ cups (333 grams) all-purpose flour
    1 teaspoon (2 grams) ground ginger
    ¾ teaspoon (2.25 grams) kosher salt
    ¼ teaspoon (1.25 grams) baking powder
    Pineapple Jam Filling (recipe follows)

    1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

    2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in fresh ginger

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