Blueberry Thumbprint Cookies are one of the best cookie flavors and tastes! They are soft and buttery and filled with blueberry jam. When it comes to creating cookie memories at home, don’t miss out on this simple cookie dessert.
Pair blueberry thumbprint cookies up with a nice tall glass of milk, or grab a cookie for each hand and enjoy. As long as you’re making and eating the cookies, it’s certain to be a good day!
Thumbprint cookies are a favorite cookie. They are perfect for every occasion. It’s hard to imagine a Holiday or party that we don’t have some kind of thumbprint cookie front and center.
There’s just something about thumbprint cookies that remind me of my childhood. Maybe’s it’s because it used to be such a classic cookie recipe that moms and grandma’s used to make all the time.
But now, these are a bit rarer than they used to be – but that doesn’t mean that I’ve forgotten about them or crave them any less. What I love about making blueberry cookies is that it gives me that fresh blueberry tastes no matter what time of year I whip these up.
If you’re looking for a throwback cookie that will take you back to your younger years, this simple cookie recipe needs to be high up on your baking radar.
Blueberry Jam Thumbprint Cookies
Blueberry Jam is the perfect filling for these thumbprint cookies. We love all things blueberry so it’s no surprise we reached for this jam to fill these cookies. But you can use any jam you like. That is one of our favorite things about this cookie.
We can easily make a double batch and fill each batch with a different filling. Which makes them perfect for Christmas cookie trays! Cherry or strawberry jam make a great filling for the holiday.
These delicious cookies are simple to make and really just uses basic ingredients, and all of them are kitchen staples. We doubt you will have to do much shopping for these cookies. Here is what you need.
**See the recipe card at the end of the post for quantities and cooking times.
For the cookies:
- unsalted butter, softened
- granulated sugar
- large egg, room temperature
- all purpose flour
- baking powder
- pinch of salt
- blueberry jam
For the glaze:
- powdered sugar
This cookie recipe uses a very simple cookie dough. They whip up quickly and are tender and soft with a little bit of chew.
Step 1: Combine the Wet Cookie Ingredients
In a medium-sized bowl, using an electric mixer beat together softened butter, sugar, and egg. Mix until creamy.
Step 2: Mix the Dry Cookie Ingredients
In a small bowl, sift together flour, baking powder, and salt. Slowly add dry ingredients into wet ingredients (one third at a time), and mix in-between.
Once your cookie dough has taken form, roll it into a large ball and cover it with plastic wrap. Refrigerate for 30 minutes. Remove cookie dough from the refrigerator. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Step 4: Bake the Cookies
Roll dough into balls, about 1.5 inches in size. Place gently on a baking sheet, about 2 inches apart. Use a ½ tsp measuring spoon to form a dent in the middle of each cookie. Bake for 8 minutes and remove from the oven. Create a deeper indent if necessary. Spoon a little bit of jam into each indent and return to the oven to bake for another 2-3 minutes. Cool on a wire rack.
Make the Glaze
In a small bowl, mix together icing sugar and water. Drizzle over the top of the cookie – allow it to sit for a few minutes.
What is the difference between jelly and jam?
Many people that they’re the same, but they’re really not. You’ll find that jellies are made using more fruit juice than actual fruit while jam tends to have chopped up pieces of actual fruit in the mixture.
Both, in my opinion, or super delicious. We tend to lean more on the jam side just because it has such a great fruit flavor with every bite. You can’t top having actual bites of blueberry in the middle of these cookies, right?
Do you fill thumbprint cookies before or after baking?
Different recipes will tell you different things. For our recipe, we do a bit of both. You bake the cookies, then take them out of the oven to add in some jam, then put them back in the oven to finish off.
How long will Blueberry Thumbprint Cookies stay fresh?
Depending on how you store the Blueberry Thumbprint Cookies is how long they’re going to stay fresh. If you put them in an airtight container and keep them nice and cool in your fridge, the cookies will stay fresh for up to 1 week. But if you’re not a fan of cold cookies and you want to store them in an airtight container and keep them on the counter, you’re looking at about 4 days tops for freshness.
Can you freeze thumbprint cookies?
You bet. You actually have options here on how you want to freeze them as well. Some people freeze them without any type of filling added, and this is a super simple way to have options later down the road.
When you freeze thumbprint cookies without filling, you can then change up the filling or add a different filling when you’re ready to unthaw and make.
You can also freeze your blueberry cookies with the blueberry jam added as well.
Once you add them to the freezer, they should be fine to stay frozen for up to 3 months. I highly doubt you’ll be able to wait that long to make them – but it’s worth a shot!
What are other popular fillings found in thumbprint cookies?
Most fruits are going to be a winning choice no matter what. Strawberry and raspberry tend to be a bit hit when it comes to jams, as does peach, apricot, or blackberry, too.
If you’re not a fan of fruit jams, there is an option to create a cream cheese mixture to go inside the thumbprint portion as well.
You can also add in melted chocolate and sprinkle with powdered sugar as another delicious option.
What is the texture of thumbprint cookies?
You’re going to have two different textures really when you make these cookies. The actually baked cookie part of this recipe will be tender and crisp while the middle holding the jam will be a bit chewy and sweet.
As you can see, these simple cookies are one of the biggest hits of fall and winter baking! If you’re craving a homemade cookie that is literally a classic dessert, you’re going to fall in love with the taste and flavor of these blueberry thumbprint cookies!
Pair with a giant glass of milk and you’ll have the perfect snack or after-dinner treat to enjoy over and over again!
OTHER COOKIE RECIPES YOU WILL LOVE:
Blueberry Thumbprint Cookies
For the Cookies:
- 6 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- ¾ cup + 2 tablespoons all purpose flour
- ¼ teaspoon baking powder
- pinch salt
- 2-3 tablespoons blueberry jam
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon water
- In a medium-sized bowl, using an electric mixer, beat together softened butter, sugar and egg. Mix until creamy.
- In a small bowl, sift together flour, baking powder and salt.
- Slowly add dry ingredients into wet ingredients (one third at a time), and mix in-between.
- Once your cookie dough has taken form, roll into a large ball and cover it with plastic wrap. Refrigerate for 30 minutes.
- Remove cookie dough from the refrigerator. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll dough into balls, about 1.5 inches in-size. Place gently on a baking sheet, about 2 inches apart.
- Use a ½ teaspoon measuring spoon to form a dent in the middle of each cookie.
- Bake for 8 minutes and remove from the oven. Create a deeper indent if necessary.
- Spoon a little bit of jam into each indent and return to the oven to bake for another 2-3 minutes. Cool on a wire rack.
- In a small bowl, mix together icing sugar and water. Drizzle over the top of the cookie – allow it to sit for a few minutes. Serve and enjoy.