Lemon Blueberry Thumbprint Cookies

This recipe is ideal for those looking for a quick, vegan dessert or snack that’s especially perfect for spring and summer gatherings or as a simple homemade treat. They’re so easy to make, too, with minimal ingredients, so they’re something you can whip together if you’re in a pinch. You can even swap the blueberry jam with a different jam if you don’t have it on hand, or even go extra lemony with lemon curd. It’s up to you!

Why You’ll Love This Recipe

Being vegan and soy-free, these cookies are great to make when you need to cater to various dietary preferences and requirements.
Ready in just 30 minutes, perfect for last-minute desserts or treats.
They’re a great fruity spring or summer treat as they combine lemon zest with sweet blueberry jam.

Ingredients You’ll Need

I love this recipe because it uses basic pantry staples like all-purpose flour, powdered sugar, and cornstarch, along with fresh lemon zest for a burst of citrus flavor. Coconut oil acts as the vegan fat component, giving it a soft texture. The cookies are finished with a dollop of blueberry jam for a sweet, fruity filling.

You can find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but here’s a quick shopping list of everything you’ll need:

All-purpose flour
Powdered sugar
Salt
Cornstarch
Lemon
Coconut oil
Blueberry jam

Ingredients of Lemon Blueberry Thumbprint Cookies (Vegan)

Instructions

To help you, follow this step-by-step guide with photos to make my Lemon Blueberry Thumbprint Cookies. For exact times, temperatures, and quantities, see the recipe card at the end of this post.

A glass bowl with flour, powdered sugar, salt and cornstarch.

Step One: Preheat the oven and line a baking tray with parchment paper, then combine flour, powdered sugar, salt, and cornstarch in a large bowl.

Step Two: Add lemon zest and stir well.

The coconut oil has been added to the mixture in the glass bowl.

Step Three: Gradually mix in melted coconut oil until the dough holds together.

The dough has been mixed and is being left to sit in the glass bowl.

Step Four: Let the dough sit for a few minutes.

A baking tray with parchment paper is filled with balls of dough.

Step Five: Form dough into balls and place on the prepared baking sheet.

4 by 4 balls of dough have been pressed down in the center to create wells.

Step Six: Gently press a thumb or spoon into each ball to create wells. If the dough starts to crack, simply press it back together.

Step Seven: Fill each well with blueberry jam. If the jam is too firm, gently microwave for a few seconds.

The cookies have been baked until lightly golden.

Step Eight: Bake until the edges are lightly golden, then cool before serving.

Substitutions & Variations

If you’re interested in tweaking this recipe, you’ll be glad to hear that there are some variations you can make. Here are some tested substitutions I recommend:

Flour: Use gluten-free all-purpose flour for a gluten-free option.
Powdered Sugar: Substitute with powdered cane sugar or coconut sugar.
Cornstarch: Use arrowroot powder or potato starch as alternatives.
Coconut Oil: Try vegan butter or olive oil for a different fat.
Blueberry Jam: Replace with raspberry or strawberry jam for a fruity twist. You can even use lemon curd, adding uncooked curd into the wells before baking or cooked curd after baking.
Lemon Zest: Use lime zest for a citrus variation.

Storage

Store the cookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. To enjoy them warm, reheat in the oven at 350°F (175°C) for a few minutes or microwave briefly, allowing them to cool slightly before serving.

Expert Tips

Woman smiling (Liz Douglas) in green jumper in kitchen

Make sure the coconut oil is melted but not too hot to avoid the dough from becoming too runny. Allowing the dough to sit for a few minutes helps it hold its shape better during baking. Learn more about how to use coconut oil in baking in this post by The Kitchn.

FAQ

Can I use a different type of jam in thumbprint cookies?

Yes, you can substitute blueberry jam with raspberry, strawberry, or any other fruit jam you prefer.

Is it possible to make these cookies gluten-free?

You can use gluten-free all-purpose flour as a substitute for the regular flour.

Can I use a different oil instead of coconut oil?

Yes, you can use vegan butter or olive oil if you prefer.

How should I store the cookies?

Store them in an airtight container at room temperature for up to three days, or refrigerate for longer storage.

How do I prevent my thumbprint cookies from spreading?

Never place your dough on a hot baking sheet. Also, make sure to measure your ingredients precisely so they don’t spread if they’re too soft.

More Recipes

Love these vegan lemon blueberry cookies and are looking for more vegan treats? Stick with the citrus theme and try my Orange & Rosemary Olive Oil Cake or Vegan Lemon Slice. Looking for a dessert with blueberries? Try my Blueberry Yogurt Bites with Dark Chocolate and Peanut Butter for a sweet and healthy snack!

Since this vegan Lemon Blueberry Thumbprint cookie recipe is quick to make and bursting with fresh flavors, it’s perfect for gatherings or a sweet treat any time of day.

If you enjoy this recipe, I would be super grateful if you could leave a star rating and review – it really helps the algorithm send my recipes to more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories – I am so proud to see you make my recipes! @glowdiaries___