Description
These delightful Lemon Blueberry Thumbprint Cookies combine buttery, tender cookie dough with a zesty lemon flavor and a sweet blueberry jam center. Finished with a light lemon glaze, they’re perfect for a refreshing treat or special occasion dessert.
Ingredients
Scale
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
- 1/3 cup blueberry jam - or raspberry, peach, blackberry
Glaze
- 1/4 cup powdered sugar
- 1.25 teaspoon milk
- 1/4 teaspoon fresh lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
- Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, add the softened butter and 1 cup of granulated sugar. Mix on medium speed until light and fluffy, about 3 minutes.
- Add Lemon Flavor: Incorporate the fresh lemon juice and lemon zest into the creamed butter and sugar mixture until evenly combined.
- Mix in Flour: Gradually add the all-purpose flour and mix on low speed just until the dough comes together, taking care not to overmix.
- Form Dough Balls: In a separate shallow bowl, place 1/4 cup granulated sugar. Using a small cookie scoop, scoop approximately 1 tablespoon of dough, then roll it between your palms to form smooth balls. Roll each ball in the granulated sugar and place on the prepared baking sheet, spacing about 2 inches apart. Repeat to form 20 dough balls.
- Create Thumbprints and Add Jam: Using your thumb or the back of a teaspoon, gently press a small indentation into the center of each dough ball, being careful to keep the edges intact. Fill each indentation with about 1 teaspoon of blueberry jam.
- Bake Cookies: Bake the cookies in the preheated oven for 14 minutes or until the edges are slightly golden brown. Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk, and fresh lemon juice until smooth. If the glaze is too thick, add additional milk 1/4 teaspoon at a time until desired consistency is reached.
- Glaze Cookies: Once the cookies are fully cooled, gently drizzle or flick the lemon glaze over the tops using a spoon, fork, or whisk. Allow the glaze to set completely before serving.
- Serve and Store: Enjoy the cookies at room temperature. Store any leftovers in an airtight container for up to 5 days to maintain freshness.
Notes
- For a gluten-free version, substitute all-purpose flour with almond flour or coconut flour, but adjust quantities slightly as these flours absorb moisture differently.
- Use fresh lemon zest and juice for the best vibrant flavor; bottled lemon juice will result in a less fresh taste.
- If you prefer a thicker glaze, reduce the milk slightly; for thinner glaze, add milk in small increments.
- Rolling the dough balls in granulated sugar helps add texture and a sweet crust to the cookies.
- Ensure the thumbprint indentation is deep enough to hold jam without spilling over during baking.
- Allow cookies to cool completely before glazing to prevent the glaze from melting or running.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
