Lemony Thumbprint Cookies with Blackberry Jam

Lemony Thumbprint Cookies with Blackberry Jam

My friend Lisa’s husband picks wild blackberries along his running route, and he picked enough for her to make 6 pints of blackberry jam!  Mr. Batch & I were the lucky recipients of one of those pints!  I dreamed-up this recipe to feature the jam. You could use easily substitute store-bought blackberry or raspberry jam:

Ingredients for making Lemony Thumbprint Cookies with Blackberry Jam

Make the cookie dough:

  • 3-1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

In medium bowl, combine dry ingredients by stirring together with a fork to break-up any lumps (I do this instead of sifting). Set aside.


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • Grated/chopped/micro-planed zest from 2 large lemons (approx. 2 Tablespoons)

In large bowl, stir together, and beat air in, until light and fluffy. I do this by hand, but you could also use an electric mixer.

  • 2 eggs

Add, one at a time, stirring to combine after each addition.

  • 1 teaspoon vanilla extract

Add and stir to combine.


  • 1/2 of the reserved flour-mixture

Add and stir to combine.

  • 6 Tablespoons lemon juice, from the lemons you zested

Add and stir to combine.

  • Remaining half of reserved flour-mixture

Add and stir to combine.

Dough will be very soft.  Put in freezer for at least 30 minutes.


Make the cookies:

Preheat oven to 350 degrees Fahrenheit.  Line 2 baking sheets with parchment paper, or grease baking sheets well.

Scoop walnut-shaped balls of cookie dough — I got approx 48 from the dough. I put the bowl of scooped cookie-dough-balls back into the freezer for approx. 10 minutes.  Then, working quickly, I pressed my thumb into the center of each, and shaped the dough around the thumbprint to raise the sides of the cookie-dough around the depression. Space with about 1″ between each cookie on cookie sheet.

I used a little tiny teaspoon to portion approx 1/2 teaspoon of jam into each depression. Sometimes I got heavy-handed and the cookie got closer to 3/4 teaspoon!  In total, I used 1 cup of jam for 48 cookies.

Shaping and filling the Lemony Thumbprint Cookies with Blackberry Jam

Once all filled, I baked both trays of cookies for 20 minutes, total. After 10 minutes, I rotated each pan 180 degrees, and then moved the bottom tray of cookies up to the top rack and the top tray of cookies to the bottom rack in the oven. This ensures even baking, in case there are hot spots in your oven.

Cool and enjoy. These freeze and thaw well.

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