Buttery shortbread cookies with a little spice of ginger are filled with blueberry jam and topped with a sweet glaze. These Blueberry Ginger Thumbprints are a delicious fruity cookie!
If you love thumbprint cookies as much as I do, be sure to check out some of my other favorites like my Lemon Curd Coconut Thumbprint Cookies, Apricot Thumbprint Cookies, or my Blackberry Lemonade Thumbprint Cookies.
Why You'll Love This Recipe
I made Blueberry Preserves last week and it inspired me to make these Blueberry Ginger Thumbprints. Preserves are such an easy and delicious recipe to make instead of buying them. But, you can also buy blueberry jam to use for this recipe as well too, so don't worry. Whatever is best for you, the recipe will work just great with store bought or homemade jam.
The blueberry jam is nestled inside a buttery cookie with just a little spice of ginger. The sweet glaze on top brings it home for a well rounded cookie that is an explosion of flavors as soon as you bite in! I love enjoying these with a warm cup of tea.
Tips for Blueberry Ginger Thumbprints
• Make sure your butter is soft. You should cream together the butter, sugar and vanilla before starting your timer. This means that you should mix these ingredients together until there are no chunks of butter. Then start the timer for and continue mixing.
• Use a good quality blueberry jam. If you're not making your own, then make sure you get a good one. This is where a lot of the flavor will come from!
• Make sure to refrigerate your cookie sheets. This helps the cookies hold their shape once baked. Thumbprints are a dense little cookie, so this is why refrigerating is an important step.
• Thumbprint cookies are a dense and buttery cookie. So these should not be stored in an airtight container or they may get soggy. Make sure to store them in a cool dry place.
Ingredients for Blueberry Ginger Thumbprints
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Organic Blueberry Preserves (or jam)
Florida Crystals Organic Powdered Sugar
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
A buttery shortbread cookie is spiced with ginger, filled with blueberry preserves, and topped with a drizzle of sweet glaze.
Ingredients
- Dough
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1 organic large egg 383 grams (3 cups) organic all purpose flour
1/2 teaspoon organic ginger
- Filling
6 ounces organic Blueberry Preserves
- Glaze
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons water
Directions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
- Add the egg, and mix until combined. Add the flour and ginger, and mix on low until combined into a smooth dough.
- Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with blueberry preserves. Refrigerate the cookie sheets for 25 minutes.
- Preheat the oven to 350°F.
- Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
- To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
- Store in a cool dry place for up to 3 days.
Notes
- Gluten Free – Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 15 minutes, or until lightly browned on the bottom.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
Did you like this post?
Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
