Lemon Blueberry Thumbprint Cookies are a sweet treat that make a delightful dessert or midday snack. A lemon shortbread cookie is topped with blueberry jam and a delectable lemon-flavored glaze. Once you see how easy it is to make thumbprint cookies, be sure to try my Turtle Thumbprint Cookies and Raspberry Thumbprint Cookies.
Lemon Blueberry Thumbprint Cookies
The foundation for this amazingly simple (yet delicious) cookie is shortbread. I have always loved shortbread cookies, but after some research, I have a newfound appreciation for them! Shortbread dates many many years to 12th century Scotland. Shortbreads were a delicacy at that time and were reserved for only special events. So what makes a shortbread? Butter. Shortbread actually started out as a biscuit bread, but by adding in a large amount of butter the dish became crumbly. Back in the day, the term “short”, meant “crumbly” (at least when it applied to baked goods). For this thumbprint recipe, I added a touch of lemon flavor in the cookie and used a blueberry jam as the centerpiece.
There are two parts to this cookie–the shortbread cookie and the toppings. Both parts are easy to make and will taste like they were a lot more work than they are!
Cookie Ingredients (full recipe below)
- Granulated sugar
- Lemon zest
- Egg yolk
- All-purpose flour
- Blueberry jam
- Confectioners’ sugar
- Fresh lemon juice
How to Make Lemon Blueberry Thumbprint Cookies
These cookies are impressive. They look like they take quite a bit of effort. Spoiler Alert! They don’t. These cookies are so simple and whip together in just minutes! To make this Lemon Blueberry Thumbprint Cookie recipe you simply cream together butter and sugar, add in some lemon zest, egg yolk, and some flour. Roll this out into 1 1/2 in cookie balls and fill with jam. The hard work is done! You pop them in the oven for about 14 minutes. While the cookies are baking you throw the glaze together. Whisk together confectioners sugar, fresh lemon juice, and milk. Once the cookies come out of the oven, you just lightly drizzle over the top. You can eat these lemon blueberry thumbprint cookies warm or cold. I prefer the gooey warm version!
Making the Glaze
Yes, I mentioned how easy it is to make the glaze, but things can definitely go wrong! You wouldn’t think that the sweet topping with just three ingredients could cause such grief! Well, it can…but, there are some things to be aware of so you can adjust ingredients if you need to. One thing to consider is making sure you are using the best ingredients in the glaze. Humidity and tiny measurement differences can also make or break a glaze recipe. You need to be flexible in changing amounts as you need to. Finally, don’t overmix for the best consistency, and try not to overthink it. Play around with the amounts until it meets your approval.
The trick to making the perfect thumbprint is not to use your thumb. Shh, don’t tell anyone. I like to use the edge of my spoon. I keep a small plate of flour out and dip the spoon in to prevent sticking and then lightly press to make your circular center. Now, using your thumb will work too, have no fear. The other tip I will give you on these cookies is to actually roll out the ball with your hands. If you use a cookie scoop you will get the right size, but don’t skip out on the hand rolling. This motion seals the cookie dough together and prevents the base from cracking under heat.
How to Store Thumbprint Cookies
Are you really worried about having extra? Just kidding. Yes, you can freeze and store Lemon Blueberry Thumbprint cookies. You might not want a whole batch laying around the house for fear of devouring them all. After baking, allow the cookies to cool completely, and then place them in a freezer-safe container. I would suggest setting them flat and then adding a layer of parchment paper on top.
Looking for More Cookie Recipes?
- 1 cup (226g) butter, softened
- 2/3 cup (150g) granulated sugar
- 1 tablespoon lemon zest
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/2 cup blueberry jam
- 1 cup (63g) confectioners' sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon milk
Preheat oven to 350°F.
In a medium bowl, cream together butter and granulated sugar until smooth.
Mix in lemon zest, egg yolk, and flour until dough comes together.
Chill dough for 15-30 minutes.
Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper.
Using a spoon, make a small impression in the center of each ball. Fill each impression with the blueberry jam.
Bake for 10-12 minutes.
While the cookies are baking, mix together confectioners' sugar, lemon juice, and milk in a medium bowl until smooth. Drizzle over warm cookies.