Blueberry Lemon Thumbprint Cookies
I’ve had this recipe for blueberry lemon thumbprint cookies dancing around in my head for a while and I’m excited to finally share it with you all! I have many favorite flavor combinations and blueberry and lemon is one of them. These cookies bring these two flavors together beautifully. A melt in your mouth buttery cookie with the freshness of lemon zest and a dollop of sweet blueberry jam, these are sure to be a hit.
One of my favorite ways to enjoy these cookies is with an afternoon cup of coffee or tea. They pair beautifully with earl grey tea.
Why you’ll love these blueberry lemon thumbprint cookies
- Bright and Fresh Flavor – Lemon zest elevates and pairs beautifully with the flavor of the blueberry jam.
- Buttery, melt in your mouth texture – The buttery dough creates a tender, shortbread type cookie.
- Simple Ingredients – These cookies are deceptively fancy but so easy to make with a few simple ingredients.
- Customizable – You can easily play around with flavors and flavor combinations. Try different flavored jams and add ins.
Ingredients you will need for these blueberry lemon thumbprint cookies:
- 1 cup unsalted butter, softened at room temperature
- 2/3 cup granulated sugar, plus extra for rolling the cookies set aside in a small bowl
- 2 egg yolks, preferably at room temperature
- 1 teaspoon vanilla extract
- Zest of 2 lemons, about 2 tablespoons
- 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour
- About 1/2 cup blueberry jam
Directions:
- 1.) Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silicone baking mat.
- 2.) In the bowl of a stand mixer add the butter and sugar and cream together.
- 3.) Add the egg yolks and vanilla and continue mixing, scraping down the bowl occasionally to make sure everything is well incorporated.
- 4.) Add the zest of the two lemons and mix in.
- 5.) Add the flour and salt and continue to mix together until the dough has just come together. It will seem a little dry at first but it will come together. Don’t over mix or the cookie will be tough.
- 6.) Using a tablespoon size spoon or scoop, scoop some of the dough into your hand and roll into a ball. Roll the ball in the extra sugar and place on the cookie sheet.
- 7.) Once all the cookie dough balls are on the cookie sheets using your thumb press a small well into the middle of each dough ball.
- 8.) Fill each well with 1/4 – 1/2 a teaspoon of blueberry jam.
- 9.) Bake for 12 – 14 minutes. Don’t let the cookies brown!
- 10.) Let cool on wire rack. Enjoy!
Notes:
- Make sure to use fresh lemon zest. Using a lemon extract will give an artificial taste and not the fresh lemon taste we are going for.
- Don’t mix too much. Only mix until the dough just comes together. Over mixing will make a tough cookie.
- These will stay fresh in an airtight container for several days. You can also freeze them for up to a month in freezer ziploc bags.
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Yield: About 42 cookies
Blueberry Lemon Thumbprint Cookies
A melt in your mouth buttery cookie with the freshness of lemon zest and a dollop of sweet blueberry jam, these are sure to be a hit.
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 2/3 cup granulated sugar, plus extra for rolling the cookies set aside in a small bowl
- 2 egg yolks, preferably at room temperature
- 1 teaspoon vanilla extract
- Zest of 2 lemons, about 2 tablespoons
- 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour
- About 1/2 cup blueberry jam
Instructions
- 1.) Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silicone baking mat.
- 2.) In the bowl of a stand mixer add the butter and sugar and cream together.
- 3.) Add the egg yolks and vanilla and continue mixing, scraping down the bowl occasionally to make sure everything is well incorporated.
- 4.) Add the zest of the two lemons and mix in.
- 5.) Add the flour and salt and continue to mix together until the dough has just come together. It will seem a little dry at first but it will come together. Don't over mix or the cookie will be tough.
- 6.) Using a tablespoon size spoon or scoop, scoop some of the dough into your hand and roll into a ball. Roll the ball in the extra sugar and place on the cookie sheet.
- 7.) Once all the cookie dough balls are on the cookie sheets using your thumb press a small well into the middle of each dough ball.
- 8.) Fill each well with 1/4 - 1/2 a teaspoon of blueberry jam.
- 9.) Bake for 12 - 14 minutes. Don't let the cookies brown!
- 10.) Let cool on wire rack. Enjoy!
Notes
- Make sure to use fresh lemon zest. Using a lemon extract will give an artificial taste and not the fresh lemon taste we are going for.
- Don't mix too much. Only mix until the dough just comes together. Over mixing will make a tough cookie.
- These will stay fresh in an airtight container for several days. You can also freeze them for up to a month in freezer ziploc bags.
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Annie, these look amazing! I’ll be adding these to my recipe book for summer parties.
These thumb print cookies look so great, what a classic recipe. I love your progress photos it looks so real and cozy. Such a vibe. Thanks for the recipe!