Sweet and delicious Lemon & Blueberry Thumbprint Cookies are an all-time favourite recipe! Bite-sized, melt-in-your-mouth cookies filled with blueberry fruit spread and drizzled with a tangy lemon icing... a fabulous little lunch box snack or after school treat!
This post is sponsored by St. Dalfour.
If you haven't tried thumbprint cookies yet, then add them to your must-make list!
I promise that these sweet and crumbly cookies are sure to become a firm favourite with the kids!
Plus, because my recipe is made with healthier ingredients than traditional thumbprint cookie recipes, they're also a great option for school lunch boxes.
Try them for yourself and see how delicious these little cookies are!
Why You're Going To Love This Recipe
These all-time favourite thumbprint cookies speak for themselves!
Here's why they're so popular:
- Great for lunch boxes - these Lemon & Blueberry Thumbprint Cookies are always a hit with the kids! The bite-sized cookies make them a great option for school lunch boxes.
- Healthier recipe - this recipe uses coconut oil in place of butter, raw sugar (or coconut sugar) in place of traditional white sugar and St. Dalfour's Blueberry Fruit Spread which is made from 100% fruit and contains NO artificial additives or preservatives.
TIP: For an even healthier option, simply omit the lemon icing. - Nut-free - these thumbprint cookies contain absolutely NO nuts, making them perfect for lunch boxes, parties or playground snacks.
- Freezer-friendly - make a batch of these cookies and pop them in the freezer for pre-prepared lunch box snacks. They can be placed directly from the freezer into lunch boxes and will be defrosted by morning tea-time.
What You Need
Unlike traditional thumbprint cookies, my Lemon & Blueberry Thumbprint Cookie recipe includes some healthier ingredient alternatives.
They taste just as delicious but they're a little healthier for you to enjoy!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- plain flour - also known as all purpose flour.
- cornflour - also known as cornstarch. This is used to give the thumbprint cookies a beautifully thick and soft texture.
- baking powder - this is the rising agent in this recipe. It's important not to over-measure the baking powder, as using too much will cause the cookies to overspread.
- salt - adding a pinch of salt to your cookie dough perfectly balances the sweetness of the sugar and enhances the flavour of the cookies.
- coconut oil - is used as a healthier substitute to butter in this recipe. If your coconut oil has solidified in the jar, simply heat it in the microwave to melt before using.
- egg - choose a large egg (approximately 60g).
- vanilla extract - either vanilla extract or vanilla essence can be used in this recipe.
- raw sugar - also known as granulated sugar. This is used as a healthier alternative to regular white sugar as its less refined. Alternatively you can use coconut sugar which is also a great option.
- blueberry fruit spread - I used the St. Dalfour brand of blueberry fruit spread. This spread is made from 100% fruit with no additives or preservatives.
- lemon icing (optional) - the simple lemon icing is made from icing sugar (powdered sugar) and lemon juice mixed together.
TIP: omit the icing for a healthier option.
Step By Step Instructions
These simple Lemon & Blueberry Thumbprint Cookies take just 10 minutes to prepare and require no fancy equipment... not even a mixer!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Mix The Dry Ingredients
Mix together the plain flour, cornflour, baking powder and salt.
Step 2 - Whisk The Wet Ingredients & Sugar
In a separate bowl, whisk the coconut oil, egg, vanilla and raw sugar until combined.
Step 3 - Make The Dough
Add the dry mixture to the wet mixture and gently fold through.
Step 4 - Chill The Dough
Place the bowl containing the dough into the fridge for 30 minutes.
TIP: Do NOT skip this step as chilling the dough stops the thumbprint cookies from over-spreading when baked.
Step 5 - Roll Into Balls
Take two teaspoons of mixture and roll into a ball. Place onto a flat baking tray.
Repeat with the remaining mixture, leaving space for the cookies to spread.
Step 6 - Add The Blueberry Fruit Spread
Use the tip of your little finger to make an indent in the middle of the cookie dough ball (going approximately halfway down).
Add a very small amount of blueberry fruit spread to the indent (ensuring it stays just below the top of indent hole).
Step 7 - Bake
Bake the cookies for 8-10 minutes, rotating the trays partway through cooking.
Allow to cool for 10 minutes on the trays before placing onto a wire rack to cool completely.
Step 8 - Drizzle With Lemon Icing (Optional)
Sift the icing sugar into a small bowl and add the lemon juice. Mix with a spoon until no lumps remain and the icing is smooth.
If the icing is too thick to drizzle, add a small amount of extra lemon juice. If the icing is too runny, add some more icing sugar.
Drizzle over the completely cooled cookies.
Expert Tips & FAQ
To keep the cookies nice and rounded, and avoid them from over-spreading, it's so important to chill the dough. If you don’t chill the dough, the cookies will almost certainly over-spread. I recommend chilling the dough in the fridge for 30 minutes.
Use the tip of your little finger to create an indent in the middle of each ball. The indent should go approximately one-half of the way through the ball. Don’t flatten the ball (as it will flatten and spread when baking). Add a very tiny amount of blueberry fruit spread into each indent ensuring it stays just below the top of the indent.
My lemon & blueberry thumbprint cookie recipe is made using healthier ingredients than traditional thumbprint cookies. In this recipe, I use coconut oil in place of butter, raw sugar (or coconut sugar) in place of regular white sugar and St. Dalfour's blueberry fruit spread which is made from 100% fruit and with no additives, cane sugars or preservatives.
TIP: For an even healthier option, omit the lemon icing.
Store in an airtight container at room temperature for up to 1 week.
Alternatively the cookies can be frozen for up to 3 months.
TIP: These thumbprint cookies can be placed directly into school lunch boxes from the freezer and they'll be perfectly defrosted by morning tea.
St. Dalfour Blueberry Fruit Spread
This post is sponsored by St Dalfour and their delicious range of healthy fruit spreads made from 100% fruit, with no artificial additives, cane sugars or preservatives.
The delicious, authentic French fruit spreads are sweetened with vineyard-ripened grape and fruit juices and are made from 100% fruit making them a healthy option.
St. Dalfour has a range of 22 premium fruit spreads that are available from Woolworths, Coles and IGA stores.
Related Recipes
Cookie recipes don't get much more popular than thumbprint cookies!
Here's some more of my favourite cookie recipes that I think you'll love:
- Chocolate Chip Cookies - my go-to cookie recipe! Sweet, buttery cookies with little bursts of chocolate chips throughout.
- ANZAC Biscuits - an iconic Australian recipe that is both budget-friendly and completely delicious.
- 100 Cookie Recipe - feeding lots of hungry kids? This is the recipe for you! It quite literally makes 100 cookies... can you believe that!?
- Yo Yos - melt-in-your-mouth biscuits sandwiched together with a sweet icing. An old fashioned favourite.
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Lemon & Blueberry Thumbprint Cookies
Ingredients
For The Cookies
- 150 g (1 cup) plain flour
- ¾ teaspoon cornflour
- 1 teaspoon baking powder
- pinch of salt
- 40 g (2 tbs) melted coconut oil or melted unsalted butter
- 1 egg room temperature
- 2 teaspoon vanilla extract
- 100 g (½ cup) raw sugar granulated sugar or coconut sugar
- 60 g (3 tbs) St. Dalfour Blueberry Fruit Spread
For The Lemon Icing (Optional)
- 50 g (½ cup) icing sugar powered sugar
- 2 teaspoon lemon juice
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
- In a medium bowl, mix together the plain flour, cornflour, baking powder and salt.
- In a separate bowl, whisk the coconut oil, egg, vanilla and raw sugar together.
- Add the flour mixture to the liquid mixture and stir gently to combine.
- Chill the dough in the fridge for 30 minutes.
- Roll the mixture into small balls (2 teaspoons of mixture per ball).
- Place the cookie balls onto the baking trays and use the tip of your little finger to create an indent in the middle that goes approximately one-half of the way down.
- Place a very small amount of blueberry fruit spread into each indent.
- Bake the cookies for approximately 8-10 minutes or until lightly golden.
- Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
- To make the lemon icing, place the icing sugar and lemon juice into a small bowl and mix together with a spoon until completely combined.
- Use a teaspoon to drizzle the icing over the top of the cookies in a criss-cross pattern.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
- Place the plain flour, cornflour, baking powder and salt into the Thermomix bowl and mix for 5 seconds, Speed 5.
- Add the coconut oil, egg, vanilla and raw sugar and mix for 20 seconds, Speed 5.
- Chill the dough in the fridge for 30 minutes.
- Roll the mixture into small balls (2 teaspoons of mixture per ball).
- Place the cookie balls onto the baking trays and use the tip of your little finger to create an indent in the middle that goes approximately one-half of the way down.
- Place a very small amount of blueberry fruit spread into each indent.
- Bake the cookies for approximately 8-10 minutes or until lightly golden.
- Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.
- To make the lemon icing, place the icing sugar and lemon juice into a small bowl and mix together with a spoon until completely combined.
- Use a teaspoon to drizzle the icing over the top of the cookies in a criss-cross pattern.
Notes
- coconut oil - is used as a healthier substitute to butter in this recipe. If your coconut oil has solidified in the jar, simply heat it in the microwave to melt before using.
- raw sugar - also known as granulated sugar. This is used as a healthier alternative to regular white sugar as it is less refined. Alternatively you can use coconut sugar which is also a great option.
- blueberry fruit spread - I used the St Dalfour brand of blueberry fruit spread. This spread is made from 100% fruit with no additives or preservatives.
- measure your baking powder carefully – only 1 teaspoon is required. The baking powder acts as the rising agent in this recipe so it’s very important not to over-measure.
- use just 2 teaspoons of mixture per thumbprint cookie - the cookies flatten and spread once baked so it's important that the cookie dough balls are very small.
- chill the dough - it is important to place the dough into the fridge for 30 minutes to avoid over-spreading.
- Ensure the balls are placed on the baking trays at least 5cm-6cm apart to allow for spreading.
- Use the tip of your little finger to create an indent in the middle of each ball. The indent should go approximately one-half of the way through the ball. Don’t flatten the ball (it will flatten and spread when baking).
- Use a very tiny amount of blueberry fruit spread in each indent. The fruit spread should be just below the top of the indent.
- Rotate the trays partway through cooking.
- The cookies are cooked when they are very lightly golden.
- Leave the cookies to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
- If the icing is too thick to drizzle, add a small amount of extra lemon juice. If the icing is too runny, add some more icing sugar.
- Omit the lemon icing entirely for a healthier option.
- Lemon & Blueberry Thumbprint Cookies can be stored in an airtight container at room temperature for up to 1 week.
- Alternatively they can be frozen for up to 3 months.
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