The perfect balance of sweet and tart, these lemon blackberry cookies will have your tastebuds singing and just melt in your mouth with every bite.
If you’re a cookie lover, you also need to try these white chocolate blueberry cookies, these breakfast muffin cookies and these lavender shortbread cookies.
How to Make Lemon Blackberry Cookies
Put away those boxed goods and pre-packaged mixes; there’s no match for homemade cookies made lovingly from scratch. Here’s how you can make these fantastic lemon blackberry cookies:
- Preheat the oven. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- Combine the dry ingredients. In a bowl combine the flour, baking soda and salt.
- Cream the butter and sugar. In another bowl, cream the butter with white sugar until light and fluffy.
- Add the rest of the ingredients. Add the egg, lemon juice, vanilla extract, lemon zest and poppy seeds and beat to combine. Add the flour mixture and mix to combine.
- Measure the dough. Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake. Bake in preheated oven for 11-12minutes or until lightly golden.
- Let cool. Remove from the oven and allow to cool completely.
- Make the frosting. To make the frosting, in a small bowl cream the cream cheese and butter. Add the mashed blackberries, vanilla extract and cornstarch. Add the powdered sugar and beat to combine.
- Pipe the frosting. Make sure the cookies are cooled completely before piping the frosting.
- Top with jam. Top each cookie with 1 teaspoon of blackberry jam.
- Refrigerate. Refrigerate until ready to serve.
How to Cream Butter Without a Mixer
First, make sure your butter is at room temperature, as it will be much easier to work with. Next, use a silicone spatula or wooden spoon to vigorously mix the butter in a bowl until it becomes light and fluffy. This may take a little bit of elbow grease, but trust me, the end result will be worth it.
Why Did My Cookies Come Out Hard?
- The cookies were baked for too long. When cookies are baked for too long, they can become dry and hard. An easy fix for this is to just reduce your baking time by a minute or two.
- The cookies need more oil or butter. Cookies need fat in order to be soft and chewy. Try increasing the butter or oil content of your cookies by a teaspoon or two.
- There’s too much flour. When measuring flour, be sure to use the spoon and level method, as scooping the flour directly from the container can lead to using too much.
- You are using the wrong type of flour. Be sure to use the type of flour specified in the recipe for best results. Using the wrong type of flour can also make your cookies come out hard.
- The dough was overmixed. Overmixing the dough can also cause hard cookies. When the ingredients are mixed too much, the gluten in the flour can become activated, making the dough tough and chewy.
Storing the Blackberry Cookies
To ensure that your cookies are as fresh as possible, there are a few tricks you should keep in mind when freezing them. Firstly, make sure to cool your cookies completely. Secondly, make sure that they are stored in an airtight container or freezer-safe bag to avoid freezer burn.
P.S. If you’re looking for another buttery, comforting blackberry dessert, also try this blackberry cobbler recipe: https://nurturedhomes.com/blackberry-cobbler
Frosted Lemon Blackberry Cookies
Ingredients
For the Cookies
- 1 ¾ cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp poppy seeds
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
For the Frosting
- 2 oz cream cheese softened
- 2 oz salted butter softened
- 2 Tablespoons mashed fresh blackberries
- 1 teaspoon vanilla extract
- 2 tbsp cornstarch
- 2 cups powdered sugar
- 1/2 cup blackberry jam
Instructions
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- In a bowl combine the flour, baking soda and salt.
- In another bowl, cream the butter with white sugar until light and fluffy.
- Add the egg, lemon juice, vanilla extract, lemon zest and poppy seeds and beat to combine.
- Add the flour mixture and mix to combine.
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake in preheated oven for 11-12 minutes or until lightly golden.
- Remove from the oven and allow to cool completely.
- To make the frosting, in a small bowl cream the cream cheese and butter.
- Add the mashed blackberries, vanilla extract and cornstarch.
- Add the powdered sugar and beat to combine.
- Pipe the frosting onto cooled cookies.
- Top each cookie with 1 teaspoon of blackberry jam.
- Refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
