Blackberry Lemonade Thumbprint Cookies


Cookies Gluten Free High Altitude No Seed Oils Summer | Published June 24, 2022 by Mimi Council

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Soft, buttery, and perfectly sweet. This recipe for Blackberry Lemonade Thumbprint Cookies starts with a classic butter cookie, filled with blackberry preserves, and I top it with a sweet and tart lemon glaze! This is the ultimate summer cookie!

If you love thumbprint cookies as much as I do, be sure to check out my recipe for The Best Jam Thumbprint Cookie Recipe, Coconut Curd Lemon Thumbprint Cookies, or Gluten Free Jam Thumbprints.

blackberry lemonade thumbprint cookies

Celebrate the flavors of summer in this simple cookie recipe. Blackberry Lemonade Thumbprint Cookies are bursting with seasonal goodness! I start with a lemon butter cookie base and add in blackberry jam to the center. These simple summer cookies are finished with a two ingredient glaze that's made up of powdered sugar and lemon juice.. These delightful cookies that are sure to become a new summertime favorite!

Blackberry Lemonade Thumbprint Cookies have a delightful combination of tangy citrus and sweet berry flavors, packed into a buttery and tender cookie base. Each bite is a burst of refreshing lemon zest, perfectly complemented by the tartness of fresh blackberry jam nestled in the center. This summer cookie is the perfect ending to a backyard barbecue!

Why You'll Love This Recipe

Light & Zesty: I am obsessed with these cookies because they are light and zesty! The combination of lemon and blackberry is a light and sweet summer cookie.

Seasonal: I love using seasonal ingredients and blackberries are in their prime during the summer. You can make your own blackberry preserves (or jam) or you can buy it. Either way, it will work in this recipe!

Buttery & Sweet: This recipe is buttery and sweet with a dense crumb. This combination is perfect with the blackberry jam and sweet glaze.

Make Ahead: Thumbprints are a great cookie to make ahead of time. If you have a barbecue you can prepare these the night before and the glaze will set. Then you can easily stack them on a platter and they won't stick together.

blackberry lemonade thumbprint cookies

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Lemon

Organic Blackberry Preserves (or jam)

Florida Crystals Organic Powdered Sugar

blackberry lemonade thumbprint cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Mixing Bowl

Whisk

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blackberry lemonade thumbprint cookies

Step by Step Instructions

Step 1

Line 2 cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle at­tachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mix­ture is light in color and fluffy.

Add the egg, and mix until combined. Add the flour and lemon zest, and mix on low until combined into a smooth dough.

Step 3

Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with blackberry preserves. Refrigerate the cookie sheets for 25 minutes. Preheat the oven to 350°F.

Step 4

Bake for 19 minutes, or until lightly browned on the bot­tom. Let cool completely on the cookie sheets.

Step 5

To make the glaze: In medium mixing bowl, whisk together the powdered sugar and lemon juice. Drizzle over the tops of the cookies.

blackberry lemonade thumbprint cookies

Baker's Tips

  • Make sure your butter is soft.
  • If you don't have blackberry jam, you can use other flavors as well like strawberry, raspberry, or blueberry.
  • If you want to leave the glaze off (which I think is crazy because it's the best part), but you totally can.
  • Store in a cool dry place.

FAQ's

Can I use unsalted butter?

Yes, just add ½ teaspoon of fine sea salt to the recipe.

What if I don't have blackberry jam?

Feel free to use any other flavor of jam you have on hand!

How should I store these?

Store in a cool dry place. I like to leave out on the counter on a platter. Don't store under a dome or in an airtight container as they can become soggy.

blackberry lemonade thumbprint cookies

Craving More?

blackberry lemonade thumbprint cookies

Blackberry Lemonade Thumbprint Cookies

Mimi Council
Light and zesty lemon thumbprint cookies are filled with blackberry preserves and topped with a sweet glaze. These summer cookies will be on repeat in your kitchen!
Prep Time 15 minutes
Cook Time 19 minutes
Chill Time 25 minutes
Total Time 59 minutes
Course Dessert
Cuisine American
Makes 30 cookies
Calories 159 kcal

Ingredients
 
 

Dough

Filling

  • 170 grams blackberry preserves (or jam)

Glaze

Instructions
 

  • Line 2 cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle at­tachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mix­ture is light in color and fluffy.
  • Add the egg, and mix until combined. Add the flour and lemon zest, and mix on low until combined into a smooth dough.
  • Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with blackberry preserves. Refrigerate the cookie sheets for 25 minutes.
  • Preheat the oven to 350°F.
  • Bake for 19 minutes, or until lightly browned on the bot­tom. Let cool completely on the cookie sheets.
  • To make the glaze: In medium mixing bowl, whisk together the powdered sugar and lemon juice. Drizzle over the tops of the cookies.
  • Store in a cool dry place for up to 3 days.

Video

Notes

Gluten Free — Replace the organic flour with 397 grams (2 ½ cups plus 1 tablespoon) gluten free flour blend.
High Altitude — Bake at 350°F for 15 minutes or until lightly browned on the bottoms.

Nutrition

Calories: 159kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 53mgPotassium: 23mgFiber: 0.4gSugar: 13gVitamin A: 196IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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2 responses to “Blackberry Lemonade Thumbprint Cookies”

  1. Jileena says:

    Can you freeze the dough to make at another time?

    • mimibakescookies says:

      hi Jileena,

      I haven’t tried this, but I have frozen other cookie dough before. I don’t see why you couldn’t! I would roll it into a ball or log and wrap it tightly in plastic wrap. Allow it to thaw in the fridge, and then let it come to room temperature before balling your cookies.

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