Buttery, Jam-Filled Cookies with Zesty Lemon Glaze!
These Blueberry Lemon-Frost Cookies are a delightful twist on classic thumbprint cookies! A buttery, tender dough encases a sweet blueberry jam center, all topped with a tangy lemon glaze and a sprinkle of sparkling sugar. Perfect for spring brunches, tea parties, or anytime you crave a bright, fruity treat.
Why You’ll Love These Cookies
Soft & Buttery – Melt-in-your-mouth texture.
Bursting with Flavor – Sweet blueberry + zesty lemon.
Easy to Make – No fancy tools needed.
Beautiful Presentation – The sugar crystals make them shine!
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup blueberry jam (or any berry jam)
For the Lemon Frosting:
- 1 cup powdered sugar
- 2 tbsp lemon juice (fresh or bottled)
- Blue sugar crystals (for garnish)
Step-by-Step Instructions
1. Make the Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter & sugar until light and fluffy (~3 mins).
- Beat in egg & vanilla until smooth.
- Whisk dry ingredients (flour, baking powder, salt), then gradually mix into wet ingredients.
2. Shape & Fill the Cookies
- Scoop 1-tbsp portions of dough and roll into balls.
- Flatten into discs, then place ½ tsp jam in the center.
- Fold edges over to seal, reshaping into a smooth ball.
3. Bake & Cool
- Bake for 12-15 minutes until edges are lightly golden.
- Cool completely on a wire rack.
4. Add Lemon Frosting & Garnish
- Whisk powdered sugar & lemon juice until smooth.
- Drizzle over cooled cookies.
- Sprinkle with blue sugar crystals while wet.
Tips for Perfect Cookies
Don’t overbake – They should stay soft in the center.
Seal edges well – Prevents jam from leaking.
Use thick jam – Runny jam may spill out.
Adjust glaze thickness – Add more sugar (thicker) or lemon juice (thinner).
FAQs
Q: Can I use other jams?
Yes! Raspberry, strawberry, or blackberry work great.
Q: How do I store these?
Keep in an airtight container for up to 5 days.
Q: Can I freeze them?
Freeze unfrosted cookies for up to 2 months.
Q: What if I don’t have sugar crystals?
Use sprinkles or skip them—they’re just for looks!
Final Thoughts
These Blueberry Lemon-Frost Cookies are irresistibly sweet, tangy, and pretty—a perfect treat for any occasion!
Print
Blueberry Lemon-Frost Cookies
- Total Time: 35 mins
Description
These Blueberry Lemon-Frost Cookies are a delightful twist on classic thumbprint cookies! A buttery, tender dough encases a sweet blueberry jam center, all topped with a tangy lemon glaze and a sprinkle of sparkling sugar. Perfect for spring brunches, tea parties, or anytime you crave a bright, fruity treat.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup blueberry jam
1 cup powdered sugar
2 tbsp lemon juice
Blue sugar crystals for garnish
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients.
Scoop out small portions of dough, flatten into discs, and place a teaspoon of blueberry jam in the center of each. Fold the dough over and seal the edges.
Bake for 12-15 minutes, until the edges are lightly golden. Cool completely on a wire rack.
Whisk together the powdered sugar and lemon juice to make the frosting.
Drizzle the lemon frosting over the cooled cookies and sprinkle with blue sugar crystals.
