• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • 4th of July
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • 4th of July
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ×
    Home » Recipes » Desserts

    Blueberry Thumbprint Cookies with Lemon Glaze

    Modified: Mar 3, 2021 · Published: Apr 21, 2020 by Sharon Rigsby · 3 Comments

    Jump to Recipe
    Pinterest pin with pictures of blueberry thumbprint cookies.

    A classic combination of buttery shortbread filled to the brim with luscious blueberry jam and topped with a tart lemon glaze makes Blueberry Thumbprint Cookies with Lemon Glaze irresistible. Like my Butterscotch and Chocolate Chip Cookies, Lemon Blueberry Cookies, and Sunflower Seed Cookies, they are impossible not to like, and resistance is futile.

    Two blueberry thumbprint cookies with a glass of milk.

    There is something magical about cookies; with every bite, like these Oatmeal Chocolate Chip Cookies, they bring back fond memories of childhood, celebrations, and good times. And, it’s almost a physical impossibility to take a bite of these flavorful, old-fashioned morsels and not break out into a big smile as you savor the deliciousness and the feelings it invokes.

    Here’s why you will love this recipe:

    1. You only need five ingredients, and you probably already have everything you need in your pantry or fridge.
    2. They are very versatile; you can swap out the blueberry jam for any type of jam or preserves you like or happen to have on hand. 
    3. Unlike some cookie recipes, you don’t have to chill the dough. They are ready to bake when you are.

    What you will need:

    I wasn’t kidding about the five ingredients; all you need are butter, granulated sugar, all-purpose flour, fresh lemon juice, and blueberry jam. 

    How to make blueberry thumbprint cookies:

    1.  Add butter and ¾ cup of sugar to a large bowl and mix with an electric mixer until the mixture is light and fluffy. This will take about three minutes. 

    Butter and sugar in a glass bowl with an electric mixer.

    2.  Add the lemon juice and flour and mix to combine. The mixture will be crumbly.

    Cookie dough in a clear glass bowl.

    3.  Use your hands and squeeze the dough together until it forms a smooth ball. Set aside.

    4.  Place one-quarter cup of granulated sugar into a small bowl. 

    5.  Use a small cookie scoop and scoop out a tablespoon of cookie dough. Use your hands to roll it into a ball. It should be about half the size of a golf ball. 

    Balls of shortbread dough on a baking sheet.

    6.  Roll the ball in the sugar and place on a greased cookie sheet. Use your thumb or a small measuring spoon (I used a ½ teaspoon measuring spoon) to flatten each cookie and add the indentation for the jam. 

    Shortbread dough on a cookie sheet with holes to hold jam.

    7.  Add one-half teaspoon of jam to the indentation in each cookie. Don’t overfill. 

    Thumbprint cookies filled with jam ready to bake.

    8.  Bake for 12 minutes at 350 degrees F. Allow the cookies to cool completely before removing from the pan. 

    How to make the lemon glaze:

    1.  Add one-third cup of sugar and one-quarter cup of lemon juice to a small bowl, and mix with a spoon until the sugar is dissolved. 

    Sugar and lemon juice combined in a small glass bowl.

    2.  When the cookies have cooled, use a spoon and drizzle the lemon glaze mixture over the top.

    Spooning lemon glaze over cooled cookies.

    Sharon’s tips:

    When measuring the flour, use the “spoon and level method,” that is, fluff up the flour with a spoon, and then use the spoon to fill your measuring cup. Then, use the flat side of a knife to level off the top of the container. 

    You can also use the round handle of a wooden spoon to make the indentions in your cookie dough. Don’t go too deep. 

    Store these cookies in an airtight container on your counter for up to 4 days, or up to 6 days in the fridge. 

    You can freeze the cookies after baking but wait to add the glaze until they have thawed, and you are ready to serve them. You can also make the dough up to the point of rolling it into balls and freeze that for up to three months. Allow the dough to thaw before continuing with the recipe.

    Your dough might crack a little when making the indentions. You can smooth the cracks with your fingers or just leave them. 

    The jam in the cookies will firm up, and you should be able to stack your cookies to store them. 

    You can use any type or flavor of jam or preserves you like or have on hand. 

    You can use the old tried, and true method of greasing your cookie sheet with butter, or you can line your cookie sheet with parchment paper or a slip mat silicone baking mat. 

    A white plate full of cookies.

    Related recipes: 

    Who doesn’t love cookies? If you love them as we do, you might also like these popular recipes: 

    • Forgotten Cookies aka Forgotten Kisses
    • Lemon Shortbread Cookies, plus a Genius Cookie Hack
    • Old Fashioned Crunchy Gingersnap Cookies
    • Easy Butter Pecan Cookies
    • Cranberry Cookies

    And, because these recipes also feature cookie crusts, I thought you might also want to check them out: Luscious Southern Meyer Lemon Bars and Blueberry Delight Bars.

    ★ If you make these cookies, please leave a comment and give this recipe a star rating. I would love to know how you liked them!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    A glass of milk and blueberry thumbprint cookies on a plate.

    Blueberry Thumbprint Cookies with Lemon Glaze Recipe

    Sharon Rigsby
    A classic combination of buttery shortbread cookies, filled to the brim with luscious blueberry jam, topped with a lemon glaze makes Blueberry Thumbprint Cookies with Lemon Glaze irresistible. They are impossible not to like, and any resistance is futile. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Total Time 27 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 cookies
    Calories 150 kcal

    Ingredients
      

    Cookie ingredients:

    • 1 cup unsalted butter at room temperature
    • 1 cup granulated sugar divided
    • 2 tablespoon lemon juice or lemon paste
    • 2-½ cups all-purpose flour
    • ½ cup blueberry jam

    Lemon glaze ingredients:

    • ⅓ cup granulated sugar
    • ¼ cup fresh lemon juice

    Instructions
     

    Cookie directions:

    • Preheat the oven to 350 degrees F.
    • Add butter and ¾ cup of sugar to a large bowl and mix with an electric mixer until the mixture is light and fluffy. (About three minutes)
    • Add the lemon juice and flour and mix to combine. The mixture will be crumbly. Use your hands and squeeze the dough together until it forms a smooth ball.
    • Place ¼ cup of granulated sugar into a small bowl.
    • Use a small cookie scoop and scoop out a tablespoon of cookie dough. Use your hands to roll it into a ball. It should be about half the size of a golf ball.
    • Roll the ball in the sugar and place on a greased cookie sheet. Use your thumb or a small measuring spoon (I used a ½ teaspoon measuring spoon) to flatten each cookie and add the indentation for the jam.
    • Add one-half teaspoon of jam to the indentation in each cookie. Don't overfill them.
    • Bake for 12 minutes. Allow the cookies to cool completely before removing from the pan.

    Lemon glaze directions:

    • Add ⅓ cup of sugar and ¼ cup of lemon juice to a small bowl and mix with a spoon until the sugar is dissolved.
    • When the cookies have cooled, use a spoon and drizzle the lemon glaze mixture over the top.

    Notes

    When measuring your flour, use the "spoon and level method," that is, fluff up the flour with a spoon, and then use the spoon to fill your measuring cup. Then, use the flat side of a knife to level off the top of the container.
    You can also use the round handle of a wooden spoon to make the indentions in your cookie dough. Don't go too deep.
    Store these cookies in an airtight container on your counter for up to 4 days, or up to 6 days in the fridge.
    You can freeze the cookies after baking but wait to add the glaze until they have thawed, and you are ready to serve them. You can also make the dough up to the point of rolling it into balls and freeze that for up to three months. Allow the dough to thaw before continuing with the recipe.
    Your dough might crack a little when making the indentions. You can smooth the cracks with your fingers or just leave them.
    The jam in the cookies will firm up, and you should be able to stack your cookies to store them.
    You can use any type of jam or preserves you like or have on hand.
    You can use the old tried, and true method of greasing your cookie sheet with butter, or you can line your cookie sheet with parchment paper or a slip mat silicone baking mat.

    Nutrition

    Calories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 4mgPotassium: 16mgFiber: 1gSugar: 15gVitamin A: 236IUVitamin C: 2mgCalcium: 4mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    *Special thanks to my sister Nancy for sharing her delicious recipe with me so I can share it with you!

     

    More Dessert Recipes

    • A stack of five Oatmeal Cranberry Chocolate and Pecan Cookies on a cutting board.
      Big Chewy Oatmeal Cranberry Chocolate and Pecan Cookies
    • A slice of old-fashioned pear pie on a plate with a fork.
      Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
    • Mini Oreo cheesecakes topped with whipped cream and crushed Oreos on a serving platter.
      Oreo Cheesecake Cupcakes (No-Bake)
    • A stack of six lemon blueberry cookies on a plate.
      Lemon Blueberry Cookies Recipe (Soft and Chewy)

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. teresa Ellen young

      August 28, 2020 at 9:31 am

      We are enjoying these cookies today. However, I had the same problem. Baked at 350 degrees for 12 mins and they were soft, pale and not quite done. Left them in for another 5 mins and they were slightly brown on the edges and just right. Also I got 37 good size cookies from this recipe. I used the leftover sugar from rolling the cookies to use for the glaze. I used homemade black & blue jam, my sister makes and sends me from NY. It is blackberries and blueberries mixed. I also used peach preserves and raspberry jam and made 12 of each one. I ate the extra one! Thanks for the recipe. I have only made fingerprint cookies maybe once in my 60 years of baking.

      Reply
    2. Brenda

      June 29, 2020 at 11:26 pm

      Baked as directed and cookies did not taste “done” and they looked very pale and raw. Was 12 minutes enough time for these to bake properly?

      Reply
      • Sharon Rigsby

        June 30, 2020 at 2:15 pm

        Hi Brenda,
        Twelve minutes should have been enough time to bake these cookies. Because they are shortbread cookies, they are by their very nature supposed to be pale with just a slight browning on the bottom. That said, they should have not tasted raw. The only thing I can think of is your oven temperature may be off by a few degrees. My oven is less than a year old, and it cooks a little hot. I had to purchase an oven thermometer to ensure I was cooking at the correct temperature and it has made all of the difference.
        I’m so sorry the cookies didn’t turn as you had hoped.
        All the best,
        Sharon

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    4th of July and Summer Favorites

    • A rack of smoked spare ribs with BBQ sauce is sliced and on a cutting board.
      Smoked Spare Ribs (Tender, Juicy and Fall-Off-the-Bone Good!)
    • Collage of 4th of July recipes include grilled chicken, potato salad, watermelon salad, and an American flag cake.
      Fireworks on a Plate: 38 Easy 4th of July Recipes for an Epic BBQ Bash
    • A large bowl of purple cabbage coleslaw with shredded carrots on a table.
      Purple Cabbage Coleslaw (Creamy, Crunchy, and Full of Flavor!)
    • Scoops of cookie dough ice cream with chocolate chips in a white bowl.
      No Churn Cookie Dough Ice Cream with Chocolate Chips
    • Peanut Butter and Chocolate Rice Krispie Bars cut on a counter with several chocolate chips scattered around.
      Peanut Butter and Chocolate Rice Krispie Bars
    • Smoked sweet potatoes topped with butter with pecans and chives.
      Smoked Sweet Potatoes with Maple Bourbon Butter

    Browse more 4th of July and Summer Favorites

    Fan Favorites - Most Loved Recipes

    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper
    • Cornbread in a cast iron skillet.
      Best Southern Cornbread Recipe
    • A white bowl full of cooked purple hull peans.
      Purple Hull Peas Recipe
    • A clear glass trifle dish with layers of angel food cake, strawberries and whipped cream.
      Strawberry Trifle with Angel Food Cake

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 66Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    439 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.