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Lemon Blueberry Thumbprint Cookies close up photo on green and white plate

Lemon Blueberry Thumbprint Cookies

Lemon Blueberry Thumbprint Cookies - very pretty little lemon cookies filled with blueberry jam. A perfect cookie flavour combination.
Course Cookies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 36 cookies
Calories 117 kcal
Author Barry C. Parsons

Ingredients

  • 1 cup butter
  • 1/2 cup white sugar
  • 2 large egg yolks
  • zest of 2 small lemons finely minced
  • 1 tsp lemon extract
  • pinch salt
  • 2 1/2 cups flour
  • 1 cup blueberry jam
  • 1/2 cup turbinado sugar optional

Instructions

  1. Cream the butter and sugar well.
  2. Beat in the egg yolks and lemon extract.
  3. Stir in the lemon zest.
  4. Fold in the flour and salt until fully incorporated and a soft dough forms.
  5. Wrap the dough in plastic wrap and chill for about an hour.
  6. Preheat the oven to 350 degrees F.
  7. Roll the dough into 1 inch balls and roll the balls in coarse sugar. I like turbinado. (this is an optional step)
  8. Place the dough balls on a parchment paper lined baking sheets, about 2 inches apart.
  9. Using your finger or the handle of a wooden spoon make a deep indentation in the center of each dough ball.
  10. Bake for 16-18 minutes until they start to appear golden at the bottom edges.
  11. Remove from the oven and spoon blueberry jam into the centers to fill the little wells.
  12. Return the cookies to the oven for 3-4 minutes.
  13. Transfer the cookies to a wire rack to cool completely. Store in airtight containers.
  14. These will freeze well in a single layer in a plastic container.