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Blueberry and lemon cookies on a white cake stand.

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 4 votes
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Course: Cookies
Cuisine: western
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling time: 30 minutes
Total Time: 50 minutes
Servings: 24 serves
Calories: 73kcal

Equipment

  • Oven

Ingredients

For The Cookies

  • 150 g (1 cup) plain flour
  • ¾ tsp cornflour
  • 1 tsp baking powder
  • pinch of salt
  • 40 g (2 tbs) melted coconut oil or melted unsalted butter
  • 1 egg room temperature
  • 2 tsp 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 tsp 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

RECIPE NOTES & TIPS
Ingredient 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.
 More Recipe Tips: 
How To Stop Thumbprint Cookies From Spreading
  • 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.
Rolling The Cookies
  • 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.
Baking The Cookies
  • 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. 
Lemon Icing
  • 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.
Storing The Biscuits
  • 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. 

Nutrition

Calories: 73kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 4mg | Potassium: 30mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg