Lemon Blueberry Thumbprint Cookies Recipe

4.91 from 64 votes

Lemon Blueberry Thumbprint Cookies Recipe

These perfectly sweet and buttery Lemon Blueberry Cookies burst with fresh lemon flavor and are so easy to make! Made with fresh jam packed with sweet blueberries, this perfect summer cookie is sure to be as much of a hit in your house as it is in mine.

Prep Time30

Cook Time13

Total Time43

Servings: cookies

Calories: 199kcal

Chef: Jessica Randhawa

Ingredients

cookies

▢ 1 cup butter - softened
▢ 1 cup granulated sugar
▢ 2 lemons zested
▢ 3 tablespoon fresh lemon juice
▢ 2.5 cups all-purpose flour - (or a gluten-free alternative like almond flour or coconut flour)
▢ ⅓ cup blueberry jam - or raspberry, peach, blackberry...(check out your local farmer's market!)

glaze

▢ ¼ cup powdered sugar
▢ 1.25 teaspoon milk
▢ ¼ teaspoon fresh lemon juice

Instructions

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, add 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 medium bowl, add 1/4 cup granulated sugar. Using a small cookie scoop, scoop out a tablespoon of cookie dough and roll it between the palm of your hands. Roll the ball of dough in the granulated sugar and place it on the prepared pan. Repeat this process with 11 more balls of cookie dough--1-inch balls, slightly smaller than the size of a golf ball, are ideal.
Using your thumb or the back of a teaspoon, press a circle into the center of the cookie. 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 on your greased cookie sheet for 12-14 minutes or until the edges are slightly golden brown. Allow cookies to cool slightly before transferring them 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 the glaze to set completely before stirring, but I highly recommend eating one right away! Serve the rest at room temperature and store any leftovers in an airtight container.

Nutrition

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