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These lemon blueberry thumbprint cookies are my favorite cookies when I want something light, fruity but still indulgent and comforting. They’re especially perfect if you want to use up some end-of-season blueberries before the summer months are over.
The lemon cookie is light, soft and edging on cakey, but in a good way. The lemon flavour comes through with plenty of lemon juice so there’s no need for lemon extract. The blueberry jam filling is so good too. The whole juicy blueberries are reminiscent of blueberry pie filling, but it’s got more lemon juice than typical for extra freshness. You can drizzle them with white chocolate or a lemon glaze if desired for an extra pretty cookie too!
Why you’ll love these cookies
- Big cookies stuffed with lots of blueberry filling.
- No chilling time.
- Lemon cookies that are truly full of lemon flavor!
- Luscious blueberry jam is not too sweet so the blueberries shine through.
Ingredients
- Frozen blueberries: You can use fresh blueberries, but if they’re extra sweet, you may want to reduce the sugar in the blueberry filling. Also, feel free to use a different type of berry if you prefer.
- Unsalted butter: The butter creamed with the sugar makes these cookies soft and tender.
- Granulated sugar: Sugar helps gives these cookies their slightly crisp edges.
- Brown sugar: Brown sugar keeps these cookies moist.
- Vanilla extract: Vanilla enhances the lemon flavour.
- Egg: The egg binds the ingredients together and adds richness.
- Lemon juice: There’s a lot of lemon juice in the recipe so the lemon flavour comes through. It’s also used in the blueberry filling to add freshness. Use fresh lemon juice for the best flavour.
- Lemon zest: Lemon zest adds even more lemon flavour to the cookies.
- All-purpose flour: Flour gives the cookies structure.
- Baking soda: Baking soda leavens the cookies.
- Table salt: Salt enhances the flavours of the cookie.
- Cornstarch: Cornstarch thickens the filling. It’s also used in the cookies to make them extra soft.
Equipment
Baking sheet colour can affect the cookies. If you use a dark coloured baking sheet, the cookies will bake and brown faster than if using a lighter coloured baking sheet, so keep a close eye on the cookies.
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These lemon blueberry thumbprint cookies can be stored in an airtight container at room temperature for 1-2 days. I wouldn’t recommend freezing these cookies after baking. Freezing and defrosting the blueberry filling may affect its texture.
FAQ
The cookies will the lightly golden on the bottom and will be able to slide on the parchment without sticking. They will be slightly soft when poked.
Yes! As long as you cook the jam to a thick syrupy consistency, you should be able to use whatever berry you’d like.
Let’s bake!
These lemon blueberry cookies are soft, light and stuffed with lots of blueberry jam. If you like fruity desserts, you’ll absolutely love these easy thumbprint cookies!
When you make them, tag me on Instagram @bakewhenitrains so I can admire your cookies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Lemon Blueberry Thumbprint Cookies
Ingredients
Blueberry jam
- 225 grams frozen blueberries
- 65 grams granulated sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
Lemon cookies
- 40 grams granulated sugar plus extra for rolling
- 60 grams brown sugar
- 1 lemon's worth lemon zest
- 113 grams unsalted butter melted
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 58 grams lemon juice
- 225 grams all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
Instructions
Blueberry jam
- Combine all the ingredients for blueberry jam in a medium saucepan.
- Bring to a boil and cook for another 3 to 7 minutes on medium heat until the mixture is the consistency of a thick syrup and coats the back of a spoon. Set aside to cool.
Lemon cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, rub the lemon zest and sugars together until the mixture is fragrant.
- Add butter and whisk until smooth.
- Add the egg and whisk until smooth.
- Mix in the lemon juice and vanilla extract.
- Add the flour, baking soda and salt and mix until just combined.
- Scoop 1/4 cup cookies, roll into a sphere, then roll gently in granulated sugar (or coconut sugar for a darker exterior) until it's a smooth ball. If the cookies are too soft to handle, refrigerate (covering the bowl with plastic wrap) until firm before rolling. Transfer the cookies to the baking sheet, leaving 2 inches (5cm) between each cookie.
- Indent each cookie with the back of a tablespoon or small cookie scoop.
- Fill the center of each cookie with 1 tablespoon of the blueberry jam.
- Bake the cookies for 14-16 minutes, until the bottom of the cookie is lightly golden brown. They should be able to slide on the parchment paper without sticking. Let cool before serving.
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