Lemon & Blueberry Thumbprint Cookies

Sweet & delicious Lemon & Blueberry Thumbprint Cookies are a classic favourite! Melt-in-your-mouth cookies that are perfect for lunch boxes!

5 from 5 votes

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Course: Cookies

Cuisine: western

Prep Time: 10

Cook Time: 10

Chilling time: 30

Total Time: 50

Servings: serves

Calories: 73kcal

Cost: $5

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 jam 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.

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 jam 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.

RECIPE NOTES & TIPS

Use a kitchen scale — measuring by weight yields more consistent results (especially flour, cornflour and baking powder).
Don’t skip chilling — I can’t stress this enough! Dough that has not been chilled will spread too much.
Space balls 5-6 cm apart on baking trays.
Indent depth matters — pressing too shallow yields too little jam; too deep can make weak cookies. Aim for halfway.
Use just the right jam amount — a tiny dollop is enough — overfilling causes it to overflow.
Rotate trays mid-bake — many home ovens have hot spots.
Let them rest before icing — if the cookies are too warm, the icing will melt into them.
Store: in an airtight container with a sheet of baking paper between layers for up to 1 week, or freeze for up to 3 months.
Dough: freeze as balls (unbaked) on a tray, then transfer to a ziplock bag, freeze for up to 3 months. Bake straight from frozen (add 1–2 min bake time).