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Lemon Blackberry Cookies Recipe

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★★★★★

5 from 82 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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