Blackberry Lemonade Thumbprint Cookies
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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.
Table of Contents
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.
Ingredients
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
Tools Needed
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)
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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.
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
Yes, just add ½ teaspoon of fine sea salt to the recipe.
Feel free to use any other flavor of jam you have on hand!
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.
Craving More?
Blackberry Lemonade Thumbprint Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 383 grams all purpose flour
- zest of 1 lemon
Filling
- 170 grams blackberry preserves (or jam)
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons lemon juice
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.
Notes
Nutrition
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Can you freeze the dough to make at another time?
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.