Lemon Blueberry Thumbprint Cookies

Lemon Blueberry Thumbprint Cookies

Cookies are one of my all time favorites and I love making them whenever I can. We make a lot of cookie gifts and are always on the lookout for fun, new cookie recipes. If you were searching for old fashioned thumbprint cookies, easy thumbprint cookies, classic thumbprint cookies, blueberry jam dessert recipe, best thumbprint cookies or even jelly thumbprint cookies, then our blueberry lemon shortbread cookies is exactly the thumbprint cookie recipe you need. We hope that you love these Lemon Blueberry Thumbprint Cookies.

Lemon Blueberry Thumbprint Cookies

Ingredients

• 1.5 cups fresh or frozen blueberries
• zest from one medium lemon (ideally organic or washed really well).
• 1 extra large egg
• ½ cup soft coconut oil (or butter)
• 2 cups unbleached flour
• 3 tbsp brown sugar
• dash of Himalayan salt
• parchment paper
• baking sheets
• cooling racks

Directions

1. Place the blueberries in a nonstick pan and reduce over medium low heat until you have a thick and chunky jam consistency.
2. Preheat your oven to 375 and line baking sheets with parchment paper.
3. Combine the sugar, egg (or flax meal mixture) and coconut oil (or butter) together until smooth. Then add in the rest of ingredients together.
4. Roll dough into balls and press down in the center to create a well and place onto your baking sheets.
5. Depending on the size, bake for 8-10 minutes or until golden brown.
6. Once the cookies have cooled a bit, add some of the blueberry filling to each cookie.
7. Allow to cool before stacking or storing.

Whether you needed jam thumbprint cookie recipe, easy thumbprint cookie recipe, basic thumbprint cookie recipe, jam thumbprint cookies, best thumbprint cookie recipe, how to make thumbprint cookies or even the best thumbprint cookie recipe ever, our blueberry filled cookies will not disappoint. We hope that you are inspired by these Lemon Blueberry Thumbprint Cookies. Happy baking!

Print Recipe

Lemon Blueberry Thumbprint Cookies

Ingredients:

• 1.5 cups fresh or frozen blueberries
• zest from one medium lemon (ideally organic or washed really well).
• 1 extra large egg
• ½ cup soft coconut oil (or butter)
• 2 cups unbleached flour
• 3 tbsp brown sugar
• dash of Himalayan salt
• parchment paper
• baking sheets
• cooling racks

Directions:

1. Place the blueberries in a nonstick pan and reduce over medium low heat until you have a thick and chunky jam consistency.
2. Preheat your oven to 375 and line baking sheets with parchment paper.
3. Combine the sugar, egg (or flax meal mixture) and coconut oil (or butter) together until smooth. Then add in the rest of ingredients together.
4. Roll dough into balls and press down in the center to create a well and place onto your baking sheets.
5. Depending on the size, bake for 8-10 minutes or until golden brown.
6. Once the cookies have cooled a bit, add some of the blueberry filling to each cookie.
7. Allow to cool before stacking or storing.