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.

Bit into Lemon Blueberry Thumbprint Cookie

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 to the cookie and used a blueberry jam as the centerpiece. 

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!

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. 

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. 

The Trick to Perfect 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.

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.

4.50 from 6 votes

Lemon Blueberry Thumbprint

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Blueberry jam and a sweet, lemony glaze top these Lemon Blueberry Thumbprint Cookies.



  • 1 cup (226 g) butter, softened
  • cup (150 g) granulated sugar
  • 1 tablespoon lemon zest
  • 1 large egg yolk
  • 2 cups all-purpose flour


  • ½ cup blueberry jam
  • 1 cup (63 g) confectioners' sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon milk


  • Preheat oven to 350°F.
  • In a medium bowl, cream together butter and granulated sugar until smooth.
  • Mix in lemon zest, egg yolk, and flour until dough comes together.
  • Chill dough for 15-30 minutes.
  • Roll dough into 1 ½ inch balls and place on a cookie sheet lined with parchment paper.
  • Using a spoon, make a small impression in the center of each ball. Fill each impression with the blueberry jam.
  • Bake for 10-12 minutes.
  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

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

  1. 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.

  2. 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…)

  3. Can I use Lemon for the filling ? Also could I add the filling after the cookies are baked ?

  4. I have to be honest and say these cookies turned out awful; though they were spread far apart on the sheet, they all melded together and covered my entire pan. Not one cookie held its shape. I’m going to give them another try and will come back with an updated review. I’m so disappointed.

  5. I gave this recipe another shot today. Much better dough this time (I’m certain I incorrectly measured my flour yesterday). However, the cookies still didn’t hold their shape. Not quite as badly as yesterday but still a mess. I tried a third time, but now opted to form the cookies, pop back in the fridge for a few minutes, omit the jam while baking, and add it afterwards. The cookies smoothed out losing their preformed thumbprint, so I pressed them down again with my measuring spoon dipped in flour and waited for them to cool before adding the jam. This seemed to be the best I could get them to turn out. Though they did taste good with their delicate hint of lemon, I’m going to have to pass on this recipe. I’ve never had so much trouble with a cookie recipe in my 20+ years of baking.

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