These easy eggless blueberry thumbprint cookies recipe is made with simple cookie dough and then fill your favorite jam in the indented cookie dough ball. These cookies are perfect for Christmas, birthday parties, Diwali, or any occasion.

Most of the time I make a big batch of cookies before any festival or occasion and my personal favorite is nankhatai. I spoil my guests with my homemade cookies and trust me they love it!

Homemade cookies have a source of comfort!

These thumbprint cookies are really very easy to make and taste delicious, My brother is crazy for these cookies what attracts him the most is the center filled with jam. If you have younger siblings or kids then try this recipe they’re going to love it.

Ingredients

Dry ingredients– All-purpose flour and baking powder.

Butter– Salted or unsalted butter any one of them can be used, whichever is easily available.

Sugar– Use powdered sugar, if you don’t have that then simply blend whole sugar in the blender until it turns into a powder form.

Jam– Use your favorite jam, I have used blueberry jam.

How to make eggless thumbprint cookies

Preheat the oven to 180 degrees C.

Cream room temperature salted butter and sugar with the help of a hand mixer until it is light, fluffy, and combined well.

Add vanilla essence and then sift dry ingredients in it. Mix the mixture with the help of hands and knead it into a soft dough by adding 2 to 3 tablespoons of milk in it. The cookie dough is ready.

(Note– Do not add all the milk at once add a tablespoon, if required then add another tablespoon.)

Wrap and chill the cookie dough for an hour.

Line the baking tray with parchment paper and roll the cookie dough into small balls. You will get around 12 cookie balls.

Now, make an indentation with the help of a rounded back 1/4 teaspoon or with the help of your thumb. Fill each indent with blueberry jam or you’re favorite jam.

Bake it in a preheated oven at 180 C degrees for 15 to 20 minutes or until the edges are light brown. Once baked transfer the cookies to the wire rack after 5 minutes so that they can come to normal room temperature.

Store it in an airtight container. Serve it with milk or coffee or tea.

Top tips

Use measuring cups and spoons to measure the ingredients correctly.

Make sure to use room temperature butter, If you have unsalted butter then you can use that instead of salted butter.

Don’t forget to chill the cookie dough as it helps in preventing cookies from spreading.

Do not overfill the cookies with jam otherwise while baking it may become a mess as it will spill out.

You can use any jam like strawberry, mixed fruit, apricot, orange, mango, or homemade jam in these cookies.

If the jam is thick then microwave it or simply mix it with a spoon to get the spreading consistency.

Keep an eye while baking as every oven is different so bake it until the edges are light brown.

Other recipes you might like

Whole wheat coconut cookies

Nankhatai in OTG

Variation

Chocolate thumbprint cookies– Add cocoa powder to the cookie dough mixture then fill each cookie with chocolate ganache. In this cookie, there will be one change you have to fill the indent once the cookies are baked.

Lemon thumbprint cookies– Add lemon zest to the cookie dough mixture and fill the cookie with lemon jam or lemon curd.

Coconut strawberry thumbprint cookies– Add desiccated coconut to the cookie dough mixture and top it with strawberry jam and coconut flakes.

Chocolate kesar pistachios thumbprint cookies- Add kesar essence to the cookie dough, coat the cookie dough with chopped pistachios, and fill the cookie with chocolate ganache.

Recipe card

If you have tried this eggless blueberry thumbprint cookies or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.

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