Heat over to 200C. Line two baking sheets with parchment and set aside.
In an electric mixer, use paddle to mix the butter and sugar on medium-high speed until light and fluffy. Add egg; mix on high speed to combine. Add zest and lemon curd.
In a bowl, whisk together flour, ground ginger, baking soda, salt; add to butter mixture; mix on medium-low speed to combine, about 20 seconds
Using two spoons, drop about 1 tablespoon of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar and bake until just golden, about 7 minutes more. Remove from the oven, allow to cool.
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