Buttery shortbread cookies are filled with a homemade blueberry pie filling and drizzled with tons of glaze.—it’s impossible to only eat one of these thumbprint cookies!
Me over here trying to decide if blueberry pie thumbprint cookies qualify as breakfast…
Also me: Gotta get my fruit servings in. Cookies it is!!
Thumbprint cookies are kinda a sacred cookie in my family, guys. My mom would always make them EVERY spring and since I took over in the cookie department a few years I’ve fun-ed up her recipe quite a bit.
Hence, the fact that there’s blueberry pie filling + glaze hanging out in these little gems.
My mom would always just fill her thumbprint cookies up to capacity with jam but I like my cookies a little more complicated clearly.
And clearly that filling + glaze is just the prettiest thing and so worth it.
Honestly though, these cookies aren’t really that complicated as far as a pretty dessert goes. >>
Three steps: Shortbread thumbprint cookies, blueberry pie filling, glaze. The dough for the cookies does require a chill time but during that time you can totally whip out the filling and the glaze to make use of time.
Also, this shortbread cookie dough is a KEEPER recipe and you can even make it ahead and store it in the freezer! It’s buttery, soft and chewy, and beyond perfect. Keep this recipe forever!
Maybe just eat these cookies forever? Better plan.
- 1/2 cup butter, softened
- 1/2 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1/2 cup frozen blueberries
- 2 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
- Make the cookies: In a large bowl, beat butter and sugar until completely creamy. Beat in vanilla and fold in flour until a dough forms. Wrap dough in plastic wrap and chill 1 hour.
- Remove chilled dough from refrigerator and roll into 1-in balls. Place balls on parchment paper-lined baking sheets and gently use your thumb to make an indention.
- Bake cookies at 350F 10 minutes or until edges are golden brown. If necessary, re-indent thumbprint and cool cookies on a wire cooling rack.
- Make the filling: In a small saucepan, bring blueberries, sugar, and lemon juice to a simmer. Remove 1/4 cup of liquid and whisk with cornstarch until smooth. Add to blueberry mixture and stir occasionally until sauce is thickened. Remove from heat and cool.
- Make the glaze: In a small bowl, whisk all glaze ingredients until smooth and drizzly.
- Fill thumbprint cookies with blueberry filling and drizzle glaze on top. Let cookies stand 10 minutes to set. Enjoy!