You guys have been loving my Raspberry Thumbprint recipe, and you have good taste as that’s one of my favorite cookie recipes too! So, I wanted to give you guys another thumbprint recipe to bake. I might even like this Blueberry Ginger Thumbprint recipe more than the raspberry ones!
I made Blueberry Preserves last week, and you can find the recipe here. 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. This thumbprint cookie recipe is so easy and so delicious! You’ll want to bake these cookies every week. Get the recipe below for my Blueberry Ginger Thumbprint Cookies.
Tips for making the best Blueberry Ginger Thumbprint Cookies
• 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.
Blueberry Ginger Thumbprint Cookies
Makes 30 cookies
Dough1 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
6 ounces organic Blueberry Preserves
Glaze 142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons water
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.
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 on Instagram!