Perfect for cookie trays.
These Blueberry Thumbprint Cookies are buttery, tender, and filled with sweet blueberry jam. A touch of fresh lemon zest brightens the dough while a dusting of powdered sugar gives them that bakery style finish.
Thumbprint Cookies
I love how versatile thumbprint cookies are! Plus they’re easier to make than they look. The lemon zest in the dough adds such great flavor to a classic butter cookie.
I used Stonewall Kitchen’s blueberry jam and it worked great. Look for higher quality jams, they tend to be a little thicker which helps to keep it structured in the cookie. As with most recipes you might have one or two that don’t turn out perfect, but who cares, it gives you the well deserved taste test!
Ingredients
Fresh lemon zest in the dough brightens the flavor without making the cookies taste overly lemony. A high quality blueberry jam provides the sweet, fruity center, and a light dusting of powdered sugar adds the perfect finishing touch.
- butter
- white granulated sugar
- egg yolk
- vanilla extract
- lemon zest
- all purpose flour
- kosher salt – I use Diamond Crystal in all my recipes
- blueberry jam – try to find a higher quality jam
- powdered sugar – for finishing
How to Make Blueberry Thumbprint Cookies
- Make the Dough: Cream together the butter and sugar until light and fluffy. Mix in the egg yolk, vanilla, and lemon zest, then add the flour and salt until the dough comes together.
- Shape the Cookies: Roll the dough into balls and create a small indent in the center of each cookie.
- Fill and Chill: Spoon blueberry jam into the centers of the cookies, then chill for 45 minutes.
- Bake: Bake until the edges are lightly golden and the cookies are set.
- Finish: Allow the cookies to cool completely before dusting with powdered sugar.
How to Store Blueberry Thumbprint Cookies
Store baked cookies in an airtight container at room temperature for up to 4 days for best freshness.
If you like more lemon flavor, you’ll love these Lemon Spritz and Lemon Ricotta Cookies!
How to Freeze Blueberry Thumbprint Cookies
Freeze the baked cookies for up to 2 months. Thaw at room temperature and dust with fresh powdered sugar before serving!
These are great for holiday cookie trays.
Equipment I Use to Make Blueberry Thumbprint Cookies
- Sheet Pan – love USA Pan, they hold up so well!
- Microplane – for grating lemon zest
Frequently Asked Questions
Can I use a different jam?
Yes, raspberry, strawberry, blackberry, or apricot jam would work well with the lemon.
Why chill the cookies before baking?
Chilling helps the cookies hold their shape and prevents excessive spreading.
Print
Blueberry Thumbprint Cookies
- Total Time: 1 hour
- Yield: 24 cookies 1x
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 2/3 cup white granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- 2 1/3 cups all purpose flour
- ½ teaspoon kosher salt
For the filling:
- ½ cup good quality blueberry jam
- Powdered sugar, for finishing
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer fitted with the paddle attachment, cream together 1 cup softened butter and 2/3 cup white granulated sugar until light and smooth.
- Add 1 egg yolk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Mix until fully combined.
- Add 2 1/3 cups all purpose flour and ½ teaspoon kosher salt. Mix until a soft dough forms.
- Scoop the dough into 1 tablespoon portions and roll into smooth balls.
- Place on a baking sheet and gently press an indent into the center of each cookie.
- Fill each indent with about ½ teaspoon blueberry jam.
- Chill the cookies in the refrigerator for 45 minutes.
- Bake for 13-15 minutes, until the edges are just set and very lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Finish with a sprinkle of powdered sugar.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Sweet Tooth
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