Description
Soft, buttery cookies with a zingy lemon twist and a sweet-tart blueberry jam center, perfect for citrus lovers and easy baking sessions.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup blueberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a small bowl, mix the granulated sugar with the lemon zest. Rub them together with your fingers until the sugar is fragrant and slightly damp.
- In a large mixing bowl, beat the butter and lemon sugar together until light and fluffy, about 2-3 minutes.
- Mix in the egg yolks one at a time, followed by the lemon juice. Scrape down the sides of the bowl as needed.
- Gradually add the flour and salt, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls and place them on the prepared cookie sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a small spoon to press an indentation into the center of each cookie.
- Spoon a small amount of blueberry jam into each indentation.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
Notes
For best results, use fresh lemon zest and juice. Chill the dough for 15-20 minutes if it feels too soft. Avoid overfilling the indentations with jam to prevent bubbling over during baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 30
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 16
- Protein: 1
Keywords: lemon cookies, blueberry cookies, thumbprint cookies, citrus dessert, easy baking