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

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.

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.

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.