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Hand holding a lemon blueberry thumbprint cookie

Lemon Blueberry Thumbprint Cookies

Light and soft lemon cookies filled with blueberry jam
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Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, cookies, lemon
Servings: 7 cookies
Calories: 335kcal

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.

Notes

If desired, you can drizzle melted white chocolate on top of the cookies for decoration. To cover with white chocolate: melt the chocolate in a small bowl or microwave-safe piping bag, then drizzle or pipe on top of the cooled cookies.