Ginger Marmalade Coconut Thumbprint Cookies


Serves: 10-12 cookies
Prep Time: 30 Mins
Cook Time: 15 Mins


  • 1 cup all-purpose flour/maida
  • ½ cup unsalted butter
  • ½ cup icing sugar
  • ½ tsp vanilla essence
  • ⅛ tsp salt
  • 2 tbsp milk
  • ¼ cup fresh shredded coconut
  • ¼ cup SPRIG Ginger Marmalade


  • Sift all-purpose flour and keep it aside.
  • Add butter, vanilla essence and sugar in a bowl and beat it well till its fluffy.
  • Now add all-purpose flour, salt and combine. You can 2 tbsp milk if you feel the dough is very stiff. Refrigerate the dough for 30 minutes.
  • Preheat oven at 180 °Celsius.
  • 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 centre of the cookie and place it on cookie tray.
  • Keep at least ½ inch distance between each cookie.
  • Set the timer for 15 minutes and place the cookie tray for baking at the same temperature.
  • 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.
  • When they have cooled down completely, enjoy them with your favourite beverage.

Ginger Marmalade, 270g


Chocolate and Coffee Spread, 290g


Classic Salted Caramel, 290g


Dulce de Leche with Vanilla, 290g