Lemon-Blackberry Thumbprint Cookies
The perfect summertime treat, these lemon-blackberry thumbprint cookies are light and buttery and full of fresh summertime flavor.
It’s berry season, guys! Isn’t that the best season there is? Yum. There’s just something about fresh berries. And Lancaster County is the best place to get your berry fix. Strawberries, anyway. There are so many local farms around here that grow them and set up little stands by the side of the road. It’s so easy and convenient to get fresh berries here. Strawberries aside (don’t worry, I’ll have some strawberry recipes coming!), the berries we’re talking about today are blackberries. I saw these beautiful organic berries at the market this week and couldn’t resist making a treat with them.
I also used blackberry jelly in this recipe. Feel free to use seedless jam if that’s what you have. I just wanted a smooth texture for my cookies.
The lemon flavor is enhanced by both lemon zest as well as some lemon oil. I’m a big essential oil user so I have lemon essential oil that I used here…just a few drops and it was perfect. If you don’t have any essential oils (or if the ones you have aren’t food-grade), feel free to use some lemon extract, start with adding about 1/4 teaspoon and go from there. The tart of the lemon pairs beautifully with the sweetness of the blackberry jelly.
These cookies are the perfect treat for tea or as a breakfast sweet. Paired with either a cup of tea or coffee, they’re delicate, sweet, and bursting with juicy flavor, especially if you top your cookies with blackberries. Yum-o!
- 1/2 cup butter, at room temperature
- 1/2 cup Golden Barrel Coconut Oil in a soft-solid state
- 1 cup Golden Barrel organic cane sugar
- 2 tsp lemon zest
- 1/4 tsp lemon extract (or 5-10 drops lemon essential oil)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1/2 cup blackberry jelly or jam
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or use baking stones.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, coconut oil, sugar, zest, lemon oil, vanilla, and salt until light and creamy, scraping down bowl as needed. Beat in egg.
- With mixer on low speed, gradually add in flour and mix until well blended, scraping down bowl as needed.
- Using a medium cookie scoop, scoop out dough onto prepared sheets. Using your thumb, press down in middle of dough to make indentation. Bake cookies for 12-14 minutes or until lightly browned around edges. Remove from oven and let cool on sheet for 5 minutes before transferring to wire rack to cool completely.
- Once cookies are cool, use a 1/4 teaspoon and fill indentation with jelly. Store in airtight container.