Blueberry-Rosemary Thumbprint Cookies

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Prep Time: 45 minutes
Cook Time: 11-12 minutes
Order ingredients from blueberries - U.S. Highbush Blueberry Council


Blueberry-Rosemary Jam

  • 1 pint blueberries
  • 1⁄2 cup sugar
  • 1 teaspoon lemon juice
  • 2 sprigs of rosemary

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1⁄3 cup sugar
  • 1⁄3 cup brown sugar
  • 1 egg yolk
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon almond extract
  • 2 1⁄4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1⁄2 teaspoon salt
  • 1⁄2 cup chopped pecans or pistachios


Blueberry-Rosemary Jam Instructions

  1. Add the blueberries, sugar, and lemon juice to a medium pot and stir over medium heat. Keep stirring until the sugar dissolves and the blueberries break down.
  2. Once the sugar has dissolved, bring the heat to low and add the rosemary sprigs. Cook for 20-30 minutes, stirring every 5-10 minutes to prevent it from browning.
  3. Once the jam has thickened, remove the rosemary stems. Remove from heat and let cool. Store in an airtight container.

Cookie Dough Instructions

  1. Preheat the oven to 375°F and place the rack in the center of the oven.
  2. In a large bowl, beat the softened butter with an electric mixer until creamy, about 2-3 minutes. Add the sugars and mix until incorporated, about 1 minute.
  3. Separate the egg yolk and add it to the bowl, along with the vanilla and almond extract. Beat once more until incorporated.
  4. In another bowl, whisk together the flour, salt, and cornstarch until combined. Gently pour 1/3 of the flour mixture at a time into the butter mixture and mix until combined.
  5. Once combined, scoop the dough using a 1 1/2” cookie scoop and roll it in between the palms of your hands until smooth with no cracks. Gently roll the balls into the chopped nuts and place on a parchment-lined plate. Using your thumb or the back of a rounded spoon, gently press into the dough to form an indent. Repeat with all of the dough. Freeze for 30 minutes.
  6. Once chilled, spoon the jam into each cookie to the brim. Place on parchment lined trays, 2” apart, and bake for 11-12 minutes or until golden around the edges. Let cool on the sheet tray and serve.

About This Recipe

Made in partnership with Nasim Lahbichi

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