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Lemon Blueberry Cookies (Easy Thumbprint Recipe!)

Lemon blueberry cookies are the perfect combo of shortbread and sweet! Try these blueberry thumbprint cookies filled with homemade jam.

What I love about this cookie recipe is it’s relatively simple and easy if you’re new to baking. It’s also perfectly suitable for gatherings or a Christmas cookie exchange.

Lemon Blueberry Cookies (Easy Thumbprint Recipe!)

Our mom has always been obsessed with thumbprint cookies. There is a grocery store in her hometown in Idaho that she loves to visit just to get her hands on her favorite kind.

I mean, I guess I get the appeal. They are basically like little cookie bowls that hold fruit filling! What’s not to love?

However, my first choice in baked good is almost always something chocolate-y, so they were never really my first choice.

Then the other day at my local farmer’s market I tasted the most delectable jam thumbprint cookies filled with a perfect pool of decadent homemade jam. I died! While these are great for fall, I think they’re great for spring, summer . . . even holiday desserts like Easter.

Blueberry Thumbprint Cookies

Those jam thumbprint cookies were so moist and sweet and light, and the flavors of the jam were insanely delicious. Those babies easily converted me to my mother’s thumbprint worship and I knew I had to recreate them.

The most important factor in making this thumbprint cookie recipe especially mouthwatering is the homemade jam. Something from the store just won’t cut it!

I decided to use a blueberry lemon jam recipe I love, because I was able to get some end-of-season blueberries for a great deal. It is so easy to make. Plus, the flavors of lemon and blueberry are so good with these simple and amazing cookies.

Here’s how to make these blueberry thumbprint cookies. You’ll be forever changed – I promise.

Jam Thumbprint Cookie Recipe

For the Jam


  • 5 cups blueberries
  • 6 1/2 cups sugar
  • 2 lemons, zested and juiced
  • 2 (3-oz) envelopes liquid fruit pectin (Ball Realfruit)

You’re also going to need seven (8-oz) canning jars and lids. Note that the recipe at the bottom of this post will tell you how to make seven jars of this lemon blueberry jam. You’ll only use 6 ounces for the recipe approximately.

Having said that, you can also 1) purchase lemon blueberry jam from the store or 2) make this recipe and use the excess jelly for toast, etc.

Shortbread Cookies


  • 2 1/4 cups (11.5 ounces) all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Here are my best tips for successful shortbread thumbprints:

  • Make sure the butter is soft. Not melted, but room temperature. If it’s too firm, the butter won’t incorporate well. And the butter is the core of the shortbread cookie!
  • Don’t skimp on the butter. You need the fat so that your lemon blueberry cookies don’t get dry and crumbly.
  • Chill the dough. With shortbread cookies it is particularly important because the butter firms up. Then when they are baking, it slowly melts. And your cookies turn out light and flaky, with less spreading. So don’t skip either chilling step.
Stack of lemon blueberry thumbprint cookies

Don’t they look so delicious? You are going to LOVE these blueberry thumbprint cookies. Plus, they are a perfect go to for all seasons because they are so adaptable!

Blueberry thumbprint cookies laid out on a wire rack

You can use any flavor of jam for whatever is in season to make them festive for gatherings!

Easy to make shortbread thumbprint cookies

The possibilities are endless with these lemon blueberry cookies. They are so good I have to store them out of eyesight so that I don’t go completely crazy and devour them all.

Make these blueberry jam filled thumbprint cookies
Lemon blueberry jam thumbprint cookies stacked on a plate

Get the printable recipe card below.

Yield: 24 cookies

Lemon Blueberry Cookies

Blueberry thumbprint cookies laid out on a wire rack

Easy to make and delicious! These blueberry thumbprint cookies are filled with a perfect pool of decadent blueberry lemon homemade jam. Perfect for gatherings or a Christmas cookie exchange.

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes


Lemon Blueberry Jam

  • 5 cups fresh blueberries
  • 6 1/2 cups sugar
  • 2 lemons, zested and juiced
  • 2 (3-oz) envelopes liquid fruit pectin

Shortbread Cookies

  • 2 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter (room temperature)
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


For the Jam

  1. In a large saucepan (over high heat) add blueberries, sugar, lemon zest, and lemon juice. Stir frequently while bringing to a rolling boil.
  2. Stir in pectin and continue boiling for 1 minute. Remove from heat.
  3. Skim any foam if necessary, and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar.
  4. Place the cap on the jars and process for another 15 minutes in a canner with boiling water. Makes 7 jars. You will only need 6 oz. for the cookies.

For the Cookies

  1. Preheat oven to 375º F. Line a light or medium-colored heavyweight baking sheet with parchment paper or a silicone baking mat.
  2. Beat together butter and sugar with a stand mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
  3. Beat in egg yolk and vanilla extract. Add flour and salt and mix until just incorporated and dough comes together in a ball.
  4. Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  5. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven.
  6. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam.
  7. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool completely.


  • You can use frozen blueberries for this recipe as well.
  • If your oven runs hot, preheat oven to 350 degrees only. It's better to cook these at a slightly lower temperature for a little longer.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 4gCholesterol: 28mgSodium: 116mgCarbohydrates: 20gSugar: 11gProtein: 1g

Did you make this recipe?

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Are you a thumbprint fan? What’s your favorite variety? I’d love to hear! And be sure to visit us as we blog about style, food, and the things we love over at the Pretty Life Girls. For more recipes, check out the following posts:

Darcy De

Friday 16th of September 2016

Blueberry Lemon Jam-Fill Thunbprint Cookies.I am so excited these cookies are just what I was looking for the Holidays.Thank You very Much Darcy De

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