Lemon Blackberry Cookies Recipe
Introduction
These Lemon Blackberry Cookies offer a delightful combination of bright citrus and juicy berries in a soft, chewy treat. Perfect for spring or summer, they bring fresh flavors to a classic cookie experience.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, melted and cooled
- 1 1/4 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- Zest of 2 medium lemons
- 2 tbsp lemon juice (juice of 1 lemon)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 cup frozen blackberries, slightly thawed
Instructions
- Step 1: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Break the frozen blackberries into small pieces by hand so that they measure 1 packed cup. Set aside.
- Step 2: Using a mixer, beat the melted (but cooled) butter, white sugar, and brown sugar on high speed for 2 minutes until well combined and fluffy.
- Step 3: Add the lemon zest, lemon juice, egg, and egg yolk to the butter mixture. Mix on medium speed until fully combined.
- Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Remove the bowl from the mixer and gently fold in the chopped blackberries with a rubber spatula.
- Step 5: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to reduce spreading during baking.
- Step 6: Using a large cookie scoop (about 2 tablespoons), place 6 dough balls evenly spaced on each cookie sheet.
- Step 7: Bake one sheet at a time for 14–16 minutes until the edges are lightly golden. Note that the blackberry juice may require a slightly longer baking time.
- Step 8: Let the cookies cool on the hot pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Using room temperature eggs helps the dough come together more smoothly and evenly.
- If fresh blackberries are in season, you can use them instead of frozen; just lightly mash them before folding in.
- For extra zing, add a teaspoon of lemon extract along with the lemon juice and zest.
- To prevent the cookies from spreading too much, chilling the dough briefly before scooping can help.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 1 month. To reheat, warm briefly in a low oven or microwave to refresh softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh blackberries instead of frozen?
Yes, fresh blackberries work well. Gently mash them slightly before folding into the dough to evenly distribute the juice and flavor.
Why do the cookies need to rest before baking?
Letting the dough rest for 10 minutes helps reduce spreading during baking, resulting in thicker, chewier cookies with better texture.
PrintLemon Blackberry Cookies Recipe
These Lemon Blackberry Cookies combine the tartness of fresh lemon zest and juice with juicy blackberries baked into soft, buttery cookie dough. They offer a delightful balance of sweet, tangy, and fruity flavors, making them perfect for a fresh twist on classic cookies. The cookies bake to golden edges with tender centers studded with bursts of blackberry goodness.
- Prep Time: 20 minutes
- Cook Time: 14-16 minutes per batch
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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)
Other
- 1 cup Frozen blackberries (slightly thawed)
Instructions
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Use your hands to gently break the frozen blackberries into small pieces until you have a packed 1 cup. Set aside.
- Beat sugars and butter: Using an electric mixer, beat the melted and cooled unsalted butter with the white granulated sugar and light brown sugar on high speed for 2 minutes. This creates a creamy and well-integrated base.
- Add lemon and eggs: Add the lemon zest, lemon juice, large egg, and egg yolk to the sugar mixture and beat on medium speed until fully combined, ensuring a smooth batter.
- Combine dry and wet ingredients: Slowly add the sifted dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in blackberries: Remove the bowl from the mixer and use a rubber spatula to gently fold in the small pieces of blackberries, distributing them evenly without crushing.
- Prepare to bake: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to reduce spreading during baking.
- Scoop dough: Using a large cookie scoop (about 2 tablespoons), place six cookie dough balls per cookie sheet, spacing them adequately to allow for spreading.
- Bake: Bake one cookie sheet at a time for 14-16 minutes, or until the edges of the cookies are lightly golden. The presence of blackberries means they require a slightly longer baking time than typical cookies.
- Cool: Allow the cookies to sit on the hot pan for 5 minutes after baking to firm up before transferring them to a wire rack to cool completely.
Notes
- Use room temperature eggs to ensure better mixing and texture.
- Letting the dough rest before baking helps control cookie spread and improves texture.
- Slightly thaw blackberries and break them into small pieces to ensure even distribution without leaking too much juice.
- Baking one sheet at a time ensures even heat and consistent baking results.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
Keywords: Lemon cookies, Blackberry cookies, Summer cookies, Fruit cookies, Soft cookies, Homemade cookies
