Nothing says summer dessert like this scrumptious Lemon Blueberry Thumbprint Cookies!
For nearly a year I have been begging the husband for a membership to the gym. We’re pretty lucky and have a chain of gyms in our area with AMAZING childcare. Well, for one reason or another (finances, stroke, ongoing health issues and his staunch determination to get the best deal), my dear husband managed to keep putting it off.
Then, out of nowhere a few weeks ago, he walked into the kitchen and said, “UGH, maybe we should just go sign up for the gym already”.
yes yes yes YESSSSS
No more pointless trips to Target or Homegoods or Trader Joe’s because it’s too hot or it’s raining, but I HAVE to get out of the house before my 2 year old drives me insane.
Yes, the struggle is real.
Since getting the membership Octavian and I have been meeting friends at the gym in the mornings. Octavian can play and I can do whatever I want (for two WHOLE hours). Until today, my outgoing mommy-attached child was not feeling the whole gym thing. When I would ask if he wanted to go to the gym, he would say, “cry cry”.
But, you guys, today he didn’t cry AT ALL. In fact, when I went to pick him up and asked if he was ready to go home he said, “Mama, exasize one mo time”?
Translation: come back later.
So what does all this gym talk have to do with cookies?
See, I love food (wait, really?). yes. REALLY. Especially buttery sweets. Add exercise to the equation and I must have sweets available at all times. I’ve tried substituting with fruit or yogurt and I just end up eating the fruit, yogurt AND cookies.
Better to just stick with the cookies… and these blueberry lemon thumbprint cookies are just what the doctor ordered.
Buttery and sweet with a hint of lemon, these shortbread cookies are topped off with my favorite blueberry jam.
I made these a few days ago and they’re already gone. GONE!
I’m thinking it’s already time for more…
Blueberry Lemon Thumbprint Cookies
- 1/4 cup powdered sugar
- 1.25 teaspoon milk
- 1/4 teaspoon fresh lemon juice
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment, add in the butter and 1 cup of granulated sugar. Mix on medium until light and fluffy (approx. 3 minutes). Add in the lemon juice and lemon zest and mix until incorporated. Add the flour and mix on low until just incorporated.
- In a separate shallow bowl, add 1/4 cup granulated sugar. Using a small cookie scoop, scoop out the cookie dough and roll the dough between the palm of your hands. Roll the ball of dough in the granulated sugar and place on the prepared pan. Repeat this process with 11 more balls of cookie dough.
- Using your thumb, press a circle into the center of the dough. Try to keep the dough uniform to prevent the jam from bubbling out. Add approximately 1 teaspoon of jam to the center of each cookie. Bake in the oven for 12-14 minutes or until the edges are slightly golden. Allow cookies to cool slightly before transferring to a wire rack to cool completely.
- In a small bowl, add the powdered sugar, milk and fresh lemon juice. Whisk until completely combined. If the glaze is too thick add a tiny more milk 1/4 teaspoon at a time until you reach desired consistency. Use a spoon, fork or whisk and gently flick the glaze back and forth over the tops of the cooled cookies. Allow glaze to set completely before stirring, but I highly recommend eating one right away!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)