Name: Lemon Blueberry Thumbprint Cookies Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 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; 1/3 cup blueberry jam - or raspberry, peach, blackberry; 1/4 cup powdered sugar; 1.25 teaspoon milk; 1/4 teaspoon fresh lemon juice

If you love a cookie that’s bursting with fresh flavors and a bit of whimsy, this Lemon Blueberry Thumbprint Cookies Recipe is just the treat you need. These delightful bites marry buttery, melt-in-your-mouth dough with tart lemon and sweet blueberry jam—perfect any time of year.

The image shows a stack of seven round cookies with a light golden color and soft texture. Each cookie has a central dark purple jam filling, shiny and glossy, sitting in a small round depression at the center. There are white icing stripes drizzled diagonally over the cookies, adding a contrasting texture. To the left of the cookies are a bright yellow lemon and five dark blueberries scattered on a white marbled surface, with one blueberry connected to a small green stem. The overall scene is bright and clean, focused on the cookies and fruit. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Blueberry Thumbprint Cookies Recipe
Top Tip
How to Serve Lemon Blueberry Thumbprint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Blueberry Thumbprint Cookies Recipe

Why You'll Love This Recipe

I absolutely adore these thumbprint cookies because they’re simple, bright, and so versatile—plus, they bring a lovely homemade feel with a gourmet touch. Each bite feels like sunshine with a surprising burst of blueberry jam.

Fresh & Flavorful: Tangy lemon zest and juice give the cookies a vibrant, refreshing zing.
Perfect Texture: Buttery tender dough with a sugar-crusted exterior for a delightful bite.
Easy to Customize: Swap out blueberry jam for raspberry, peach, or blackberry depending on your mood.
Beautiful Presentation: A light lemon glaze adds just the right finishing touch with a pretty, glossy look.

Ingredients & Why They Work

Before you dive in, let’s quickly chat about the ingredient lineup—you can find everything easily at your local grocery or farmers market. Choosing fresh lemons is key here, and pick a jam with a flavor and sweetness you love.

Flat lay of a small mound of softened pale yellow butter, a small white bowl filled with fine granulated sugar, two bright yellow lemons with one partly zested revealing the white pith beneath, a small white bowl containing fresh pale yellow lemon juice, a small white bowl with fine all-purpose flour, a small white bowl holding deep purple-blue glossy blueberry jam, a small white bowl with pure white powdered sugar, a small white bowl of creamy off-white milk, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Softened butter creates that rich, tender cookie base we all crave.
Granulated Sugar: Used both in the dough and for rolling, adding sweetness and a slight crunch.
Lemons: Fresh zest and juice provide authentic citrus brightness you just can’t fake.
All-Purpose Flour: The perfect structure-builder, or choose almond or coconut flour to keep it gluten-free.
Blueberry Jam: The star filling, offering a burst of fruity sweetness right in the center.
Powdered Sugar: For the glaze, giving a smooth, sweet finish with a touch of elegance.
Milk: Adds just enough moisture to make the glaze silky and easy to drizzle.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Lemon Blueberry Thumbprint Cookies Recipe is how easy it is to tailor to your taste and needs. Whether you want to switch up the jam or try a gluten-free version, these cookies are incredibly versatile and forgiving.

Jam Variations: While blueberry jam is our star, try raspberry, peach, or blackberry jams for a twist. Each brings a unique flavor that pairs beautifully with the lemon zest. I once used peach jam from my local farmer’s market and loved how the subtle sweetness complemented the bright lemon notes.
Gluten-Free Version: Swap the all-purpose flour with almond or coconut flour for a gluten-free batch. Just remember that these alternative flours absorb moisture differently—so your dough might be a little stickier, but still delicious.
Glaze Consistency: Want a thicker glaze to swirl on top? Use less milk. Prefer something thin and drizzly? Add milk incrementally. I usually start thick and adjust based on the cookies' surface and my craving for that perfect drizzle.
Seasonal Add-Ins: For a festive touch, sprinkle some finely chopped fresh herbs like thyme or rosemary into the dough. The subtle aroma adds an unexpected but delightful layer of flavor.

Step-by-Step: How I Make Lemon Blueberry Thumbprint Cookies Recipe

The image shows a small pile of round thumbprint cookies resting directly on a white marbled surface. Each cookie is light golden with a slightly rough sugar-coated texture and a central indentation filled with dark purple jam. A thin white icing is drizzled in uneven stripes over the top of each cookie, adding a glossy highlight. Around the cookies, there are whole small round yellow fruits and a few scattered dark blueberries, and a white colander filled with yellow fruits and blueberries is partially visible in the back left corner. The scene is softly lit, highlighting the textures and colors clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Success

Start by preheating your oven to 350 degrees Fahrenheit—this ensures it’s perfectly hot when your cookies go in. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. I like to set everything out early so I’m not scrambling to get each step done on time.

Step 2: Cream Butter and Sugar Until Fluffy

In your mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy—about 3 minutes. This step is key to achieving tender, melt-in-your-mouth cookies with just the right crumb. You’ll notice the mixture turns pale and almost doubles in size.

Step 3: Add Bright Lemon Flavor

Next, add the fresh lemon juice and lemon zest to your creamed mixture. Mix until everything is evenly combined and your kitchen fills with that irresistible citrusy aroma. Don’t skip the zest—it packs so much punch and vibrancy into every bite.

Step 4: Gently Fold in the Flour

Slowly add the all-purpose flour to the mixture on low speed. Stop mixing as soon as the dough comes together. Overmixing can make your cookies tough, so keep an eye on the texture: it should be soft and just holding together.

Step 5: Roll, Coat, and Arrange Your Dough Balls

Pour ¼ cup of granulated sugar into a shallow bowl. Using a small cookie scoop, portion about 1 tablespoon of dough and roll it between your palms to form smooth balls. Then roll each ball in the sugar for a subtle sweet crunch and place them spaced about 2 inches apart on the prepared baking sheet. You want about 20 cookies, each roughly the size of a golf ball. This sugar coating creates a lovely texture contrast once baked.

Step 6: Create Thumbprints and Add Jam Centers

Press a gentle indentation into the center of each dough ball with your thumb or the back of a teaspoon. Be careful not to press too hard so the dough edges stay intact and hold the jam without spreading during baking. Spoon about 1 teaspoon of blueberry jam into each thumbprint, filling them just right. This part always feels a bit like artistry, balancing a perfect jam pocket.

Step 7: Bake to Golden Perfection

Bake your cookies at 350°F for 14 minutes. Look for slightly golden edges—that's your cue they're done. The centers will remain soft but set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack, so they firm up without breaking.

Step 8: Whisk Up the Zesty Lemon Glaze

Meanwhile, whisk the powdered sugar, milk, and ¼ teaspoon fresh lemon juice in a small bowl until smooth. If the glaze feels too thick, add a few drops of milk at a time until you reach a nice drizzling consistency. The glaze should be glossy with a delicate lemon tang that brightens each bite.

Step 9: Glaze and Enjoy

Once the cookies have cooled completely, drizzle the lemon glaze over them using a spoon, fork, or whisk. I love flicking the glaze back and forth to create a pretty, rustic pattern. Allow the glaze to set before serving, but honestly, I often sneak one right away because they’re just that irresistible.

Top Tip

These Lemon Blueberry Thumbprint Cookies are all about balance—tender, buttery dough, bright lemon zing, and that sweet burst of blueberry jam. To get them just right, here are some tried-and-true tips from my kitchen experience.

Use Fresh Lemon Juice and Zest: Nothing beats the brightness of fresh lemon—bottled juice just can't compare. It livens up both the cookie dough and the glaze beautifully.
Roll Dough Balls in Sugar: Giving your dough balls a light roll in granulated sugar before baking adds a lovely texture contrast and a subtle crunch that’s simply irresistible.
Press Deep Enough Thumbprints: Make sure your indentations are deep enough to hold the jam snugly. This helps avoid any spills during baking and keeps that pretty presentation.
Cool Cookies Completely Before Glazing: Patience pays off here—you don’t want warm cookies because the glaze will melt and run off, losing that delicate lemon drizzle effect.

How to Serve Lemon Blueberry Thumbprint Cookies Recipe

The image shows a metal baking tray lined with light brown parchment paper holding 16 round cookies arranged in a 4 by 4 grid. Each cookie has a light, pale dough forming a slightly raised round base with a small, dark purple dollop of jam centered on top. The cookies have a soft, smooth texture, and the jam looks sticky and shiny. The tray rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To make your Lemon Blueberry Thumbprint Cookies even more inviting, sprinkle a little extra lemon zest over the glaze right after drizzling for a fresh aroma and pop of color. You can also dust lightly with powdered sugar for a snowy, elegant touch. If you want to get fancy, a few tiny edible flowers or a mint leaf can make these cookies festive for special occasions.

Side Dishes

These cookies are fantastic with a hot cup of herbal tea like chamomile or a glass of iced lemonade for a citrusy pairing. At brunch or dessert time, serve alongside fresh berries or a dollop of whipped cream to complement the blueberry jam center. They also make a lovely sweet finish after a light salad or grilled chicken meal.

Make Ahead and Storage

Storing Leftovers

Store your Lemon Blueberry Thumbprint Cookies in an airtight container at room temperature to keep them fresh and tender. They’ll stay delicious for up to 5 days—perfect for enjoying a sweet treat all week long.

Freezing

To freeze, place the unglazed cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag and store for up to 3 months. When ready to enjoy, thaw at room temperature and drizzle with the lemon glaze just before serving.

Reheating

If you want your cookies a touch warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. Avoid microwaving, as it can make the cookie texture gummy. Remember to glaze again if freezing was involved for that fresh citrus shine.

Frequently Asked Questions:

Can I use store-bought lemon juice for this recipe?

While you technically can use store-bought lemon juice, fresh lemon juice and zest provide a brighter, more vibrant lemon flavor that truly elevates the cookies.

How do I make this Lemon Blueberry Thumbprint Cookies Recipe gluten-free?

Simply swap the all-purpose flour for almond flour or coconut flour. Keep in mind these flours absorb moisture differently, so you might need to adjust the amount slightly for the best dough consistency.

Can I substitute the blueberry jam with other flavors?

Absolutely! Raspberry, peach, or blackberry jams all work wonderfully and offer delightful variations to suit your taste or what you have on hand.

Why do my jams bubble out during baking?

To prevent jam from bubbling over, make sure to press the thumbprint indentation deep enough and keep the dough edges intact. Using just about 1 teaspoon of jam per cookie also helps control overflow.

Final Thoughts

Making these Lemon Blueberry Thumbprint Cookies feels like capturing sunshine and fresh summer mornings in a bite. The blend of zesty lemon and sweet blueberry jam wrapped in buttery dough is simply joyful. Whether you’re baking for a crowd or just wanting to brighten your day, this recipe is a dependable, crowd-pleasing treat that’s sure to become a favorite. So grab those lemons and jam, preheat your oven, and enjoy the delightful baking adventure ahead!