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Lemon Blackberry Cookies Recipe

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4 from 38 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 14 cookies

Description

Delight in the refreshing flavors of Lemon Blackberry Cookies, a soft and tangy treat bursting with juicy blackberries and zesty lemon. These cookies combine the sweetness of butter and sugars with a citrus punch, creating a perfect balance of flavors that is ideal for any occasion. Soft, chewy, and slightly golden at the edges, these homemade cookies are easy to make and sure to please crowd with their bursts of fruity goodness.

Ingredients

Dry Ingredients

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Unsalted butter (melted and cooled)
  • 1 1/4 cup White granulated sugar
  • 1/4 cup Brown sugar (packed light brown sugar)
  • Zest of 2 lemons (medium sized)
  • 2 TBSP Lemon juice (Juice of 1 lemon)
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)

Fruit

  • 1 cup Frozen blackberries (slightly thawed)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Break the frozen blackberries gently into small pieces by hand, ensuring you have a packed one cup. Set this mixture aside.
  2. Beat Sugars and Butter: Using an electric mixer, beat the melted and cooled butter with the white granulated sugar and light brown sugar on high speed for 2 minutes until creamy and well combined.
  3. Add Lemon and Eggs: To the butter and sugar mixture, add lemon zest, lemon juice, the large egg, and the egg yolk. Mix on medium speed until all ingredients are fully combined.
  4. Combine Dry Ingredients and Blackberries: Add the dry flour mixture to the wet ingredients and mix on low speed until just incorporated. Remove the bowl from the mixer and fold in the blackberry pieces carefully using a rubber spatula to avoid breaking them too much.
  5. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Allow the dough to rest for 10 minutes; this helps reduce cookie spread during baking.
  6. Scoop Dough: Using a large cookie scoop (approximately 2 tablespoons), place 6 dough balls evenly spaced on each prepared cookie sheet.
  7. Bake Cookies: Bake one sheet at a time in the preheated oven for 14-16 minutes, or until the edges are lightly golden. Because of the moisture in the blackberries, a slightly longer bake time ensures a proper texture.
  8. Cool Cookies: Once baked, let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Allowing the dough to rest before baking helps control spreading for thicker cookies.
  • Use room temperature eggs to ensure even mixing and better texture.
  • Be gentle when folding in the blackberries to keep chunks intact for bursts of flavor.
  • If frozen blackberries are not available, fresh can be used but ensure they are chilled and patted dry to reduce moisture.
  • Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/lemon-blackberry-cookies-recipe/