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Ginger Marmalade Thumbprint Cookies

Ginger marmalade Coconut cookies

Course Snack
Cuisine continental
Keyword cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12
Author Priya Shiva


  • All purpose flour/maida - 1 cup
  • Unsalted Butter - ½ cup
  • Icing Sugar - 1/2 cup
  • Vanilla Essence - ½ tsp
  • Salt - 1/8 tsp
  • Milk - 2 tbsp
  • Fresh shredded Coconut - 1/4 cup
  • Sprig Ginger Marmalade - 1/4 cup


  1. Sift all purpose flour and keep it aside.

  2. Add butter, vanilla essence and sugar in a bowl and beat it well till its fluffy.

  3. Now add all purpose flour, salt and combine. You can 2 tbsp milk if you feel the dough is very stiff.

  4. Refrigerate the dough for 30 minutes.

  5. Preheat oven at 180 °Celsius.

  6. Take a small portion of dough, make a small ball of it, roll it in shredded coconut and flatten it gently with your thumb in the center of the cookie and place it on cookie tray. Keep at least 1/2 inch distance between each cookie.

  7. Set the timer for 15 minutes and place the cookie tray for baking at the same temperature.

  8. When the edges start turning light golden brown, remove from the oven and place them on wire rack for cooling. Top the cookies with ginger marmalade when the cookies are warm itself.

  9. Store it in an airtight container when they have cooled down completely.

Recipe Notes

My cookies took 18 minutes. Make sure the butter is at room temperature.