Lemon Blueberry Thumbprint Cookie

filed under: Cookies · Dessert on February 4, 2020

Lemon Blueberry Thumbprint Cookies are a sweet treat that make a delightful dessert or midday snack. A lemon shortbread cookie is topped with blueberry jam and a delectable lemon-flavored glaze. Once you see how easy it is to make thumbprint cookies, be sure to try my Turtle Thumbprint Cookies and Raspberry Thumbprint Cookies.

Lemon Blueberry Thumbprint Cookies

The foundation for this amazingly simple (yet delicious) cookie is shortbread. I have always loved shortbread cookies, but after some research, I have a newfound appreciation for them! Shortbread dates many many years to 12th century Scotland.  Shortbreads were a delicacy at that time and were reserved for only special events.  So what makes a shortbread? Butter. Shortbread actually started out as a biscuit bread, but by adding in a large amount of butter the dish became crumbly.  Back in the day, the term “short”, meant “crumbly” (at least when it applied to baked goods).  For this thumbprint recipe, I added a touch of lemon flavor in the cookie and used a blueberry jam as the centerpiece. 

Bit into Lemon Blueberry Thumbprint Cookie

There are two parts to this cookie–the shortbread cookie and the toppings. Both parts are easy to make and will taste like they were a lot more work than they are!

Cookie Ingredients (full recipe below) 

  • Butter
  • Granulated sugar
  • Lemon zest
  • Egg yolk
  • All-purpose flour

Topping Ingredients

  • Blueberry jam
  • Confectioners’ sugar
  • Fresh lemon juice
  • Milk

Overhead Image of Lemon Blueberry Thumbprint Cookies with Glazing Spoon

How to Make Lemon Blueberry Thumbprint Cookies

These cookies are impressive.  They look like they take quite a bit of effort.  Spoiler Alert!  They don’t.  These cookies are so simple and whip together in just minutes!  To make this Lemon Blueberry Thumbprint Cookie recipe you simply cream together butter and sugar, add in some lemon zest, egg yolk, and some flour.   Roll this out into 1 1/2 in cookie balls and fill with jam.   The hard work is done!  You pop them in the oven for about 14 minutes.   While the cookies are baking you throw the glaze together.  Whisk together confectioners sugar, fresh lemon juice, and milk.  Once the cookies come out of the oven, you just lightly drizzle over the top.  You can eat these lemon blueberry thumbprint cookies warm or cold.  I prefer the gooey warm version!

Spoon Drizzling Glaze over Lemon Blueberry Thumbprint Cookie

Making the Glaze

Yes, I mentioned how easy it is to make the glaze, but things can definitely go wrong! You wouldn’t think that the sweet topping with just three ingredients could cause such grief! Well, it can…but, there are some things to be aware of so you can adjust ingredients if you need to. One thing to consider is making sure you are using the best ingredients in the glaze. Humidity and tiny measurement differences can also make or break a glaze recipe. You need to be flexible in changing amounts as you need to. Finally, don’t overmix for the best consistency, and try not to overthink it. Play around with the amounts until it meets your approval. 

Thumbprint Cookies

The trick to making the perfect thumbprint is not to use your thumb.  Shh, don’t tell anyone.  I like to use the edge of my spoon.  I keep a small plate of flour out and dip the spoon in to prevent sticking and then lightly press to make your circular center.  Now, using your thumb will work too, have no fear. The other tip I will give you on these cookies is to actually roll out the ball with your hands.  If you use a cookie scoop you will get the right size, but don’t skip out on the hand rolling.  This motion seals the cookie dough together and prevents the base from cracking under heat.

Hand holding bit into Lemon Blueberry Thumbprint Cookie

How to Store Thumbprint Cookies

Are you really worried about having extra?  Just kidding.  Yes, you can freeze and store Lemon Blueberry Thumbprint cookies. You might not want a whole batch laying around the house for fear of devouring them all.  After baking, allow the cookies to cool completely, and then place them in a freezer-safe container.  I would suggest setting them flat and then adding a layer of parchment paper on top.

Looking for More Cookie Recipes?

Ooey Gooey Lemon Cookies

Lemon Meltaway Cookies

Butter Pecan Cookies

Sugar Cookies with Chocolate Chip Cream Cheese Filling

5 from 3 votes
Lemon Blueberry Thumbprint
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Blueberry jam and a sweet, lemony glaze top these Lemon Blueberry Thumbprint Cookies.

Course: Dessert, Snack
Cuisine: American
Keyword: Lemon Blueberry Thumbprint, Lemon Raspberry Thumbprint Cookies, Raspberry Thumbprint
Servings: 24
Calories: 165 kcal
Author: Amanda Rettke--iambaker.net
  • 1 cup (226g) butter, softened
  • 2/3 cup (150g) granulated sugar
  • 1 tablespoon lemon zest
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1/2 cup blueberry jam
  • 1 cup (63g) confectioners' sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon milk
  1. Preheat oven to 350°F.

  2. In a medium bowl, cream together butter and granulated sugar until smooth.

  3. Mix in lemon zest, egg yolk, and flour until dough comes together.

  4. Chill dough for 15-30 minutes.

  5. Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper.

  6. Using a spoon, make a small impression in the center of each ball. Fill each impression with the blueberry jam.

  7. Bake for 10-12 minutes.

  8. While the cookies are baking, mix together confectioners' sugar, lemon juice, and milk in a medium bowl until smooth. Drizzle over warm cookies.

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  • Pamela says:

    On the lemon thumbprints you didn’t say the oven temperature! Unless I missed it, thanks,

    • Amanda Rettke says:

      It’s right in the recipe card! Directions… step #1.

  • Lorna Law says:

    Can’t wait to try this recipe. I have homemade blueberry jam to use. 😋

  • Carolyn Mustopa says:

    Salted or unsalted butter? There’s no salt in the recipe.

  • Sandra Weber says:

    Could I use a sil-pat instead of parchment paper? Would there be an impact to soft or hardness to the bottoms? Thank you!

    • Amanda Rettke says:

      Yes, you can definitely use silpat.

  • Rosangela says:

    I need translate for portuguese please…

  • Nancy says:

    How come when you print the recipe you don’t get the colored picture of the dessert? It shows it right before you got to print then it doesn’t.

  • Dorothy says:

    I love your recipe. Don’t bake much any more but still love to read them especially that we don’t go out now

  • Christine Paull says:

    Thank you, Amanda, for this recipe! I made these yesterday morning for a Birthday party last night. They were gone in minutes! A HIT!
    Thank you, again, for yet another FANTASTIC recipe!

    • Amanda Rettke says:

      You are welcome, Christine!

  • Jessica says:

    Salted butter or unsalted?

    • Elizabeth Keeney says:

      Hi, Jessica! I work with iambaker and am happy to help with questions. Use salted butter for this recipe. Have a great day!

  • G Pavao says:

    226 gramas de manteiga, amolecida
    150 gramas de açúcar
    1 colher de sopa de raspa de limão
    1 gema de ovo grada
    240 gramas de farinha sem fermento

    Para cima da bolacha
    1/2 de doce de amora
    63 gramas de açúcar confeiteiro
    2 colheres de chá de sumo de limão
    1 colher de chá de leite

    temperatura do forno e 180c/350f

    Bate-se bem o açúcar com a manteiga. Adiciona a gema, raspa de limão, e farinha até tudo ficar tudo em massa. tem que ir ao figorifico uma 15 a 30 minutes. Fases uma bolinhas e coloca em papel pergamino. Usando uma colher de chá, faz uma indentacao no meio da bolacha. Enche a indentação com o doce the amora. Coze uma 10 a 12 minutes. Enquanto no forno, misturo o leite, sumo de limão e o açúcar confeiteiro. Chuvisco por cima das bolachas com elas ainda mornas.

  • Shirl Olis says:

    Making these for my aunt and uncle; Covid Year was tough on all of us. Can’t wait!!
    An aside… not a professional but LOVE my time in the kitchen. I’ve been asked to make cupcakes for a wedding shower this coming Sat. Since I have to make so many, what is the secret for keeping them “fresh” before decorating? Some sort of Crumb Coat schmear??? (I’m used to staying up till 4 or 5 a.m. to bake fresh. But age 65 now…)

  • claire bergeron says:

    Can I use lemon instead of blueberry ?

  • Donna says:

    Can these be made ahead and frozen?

  • Lynn Lynch says:

    Simple and delicious!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.