These lemon blackberry cookies are chewy lemon cookies with frozen blackberries. They have swirls of blackberries! These cookies are simple to make and taste SO good.
These lemon blackberry cookies are a perfect marriage of tart lemon and sweet blackberry flavors. They are the perfect treat for when you want a fun fruity dessert. It is good they are so easy to make, because they get eaten up so quickly!
For other lemon recipes, try Lemon Bar Cupcakes, Lemon Brownies, and Lemon Bars with Graham Cracker Crust.
Why This Recipe Works
- Lemon cookies- With the fresh lemon zest and lemon juice these cookies have a great lemon flavor.
- Blackberries- The sweet blackberry flavor it the perfect complement to the tart lemon flavor.
- Tender cookies- These cookies have a perfect soft texture through the center of each cookie and slightly crispy edges. They are hard to put down!
- Easy recipe- These are easy cookies to make. The recipe is only a few simple steps!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Melted unsalted butter- Melt this before you need it so it can cool before using it.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- For best results, pull these out 2 hours before baking to get to room temperature.
- Frozen blackberries- These do need to be frozen blackberries because fresh blackberries will release too many juices and add too much moisture to the dough. You can also get them at the grocery store any time of the year!
- Lemons- After you zest your lemons you can juice one of them for the fresh lemon juice!
Step By Step Instructions
Here is how to make and bake these lemon blackberry cookies. This recipe uses an electric mixer and can be made with a stand mixer with paddle attachment or with a hand mixer.
STEP 1: Dry ingredients. Sift the all purpose flour, baking powder, baking soda, and salt together in a medium bowl.
Prepare the frozen blackberries now by breaking them into small pieces with your hands. You should have enough to filled 1 cup when packed tightly.
STEP 2: Beat butter and sugar. In a large bowl, beat the room temperature melted butter, sugar, and brown sugar with your mixer on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the lemon zest, lemon juice, egg, and egg yolk to the butter mixture. Mix them in on medium speed until combined.
STEP 4: Combine. Add the flour mixture and mix it in on low speed until nearly combined. Take it off the mixer and add the blackberries. Use a rubber spatula to mix them into the cookie dough.
STEP 5: Prep. Pre heat oven to 350°F and line 2 large cookie sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes to help reduce spreading.
STEP 6: Scoop. Scoop 6 cookie dough balls per baking sheet using a large (2oz or 2 TBSP) cookie scoop.
STEP 7: Bake cookies. Bake 1 baking sheet at a time for 14-16 minutes. They are done when the edges are lightly golden brown. These cookies need slightly more bake time than most cookies due to the blackberries.
STEP 8: Cool. Let the cookies cool in the hot baking sheet for 5 minutes before transferring them to a cooling rack.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone when you take them out of the oven, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap.
Storing and Freezing
Store the lemon blackberry cookies in the refrigerator in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Lemon Blackberry Cookies
- 2 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light brown sugar
- Zest of 2 lemons medium sized
- 2 tablespoon Lemon juice Juice of 1 lemon
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1 cup Frozen blackberries slightly thawed
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Use your hands to break the frozen blackberries into small pieces. It needs to be a packed 1 cup. Set aside.2 ¾ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 cup Frozen blackberries
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, and brown sugar on high speed for 2 minutes.1 cup Unsalted butter, ¼ cup Brown sugar, 1 ¼ cup White granulated sugar
- Add lemon zest, lemon juice, egg, and egg yolk and mix on medium until combined.Zest of 2 lemons, 2 tablespoon Lemon juice, 1 Large egg, 1 Egg yolk
- Add in the dry ingredients and mix on low speed until just combined. Take off the mixer and add in the blackberries. Use a rubber spatula to mix the dough.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes. This helps with the spreading.
- Use a large cookie scoop ( about 2 TBSP) Scoop 6 cookie dough balls per cookie sheet.
- Bake 1 sheet at a time. Bake for 14-16 minutes until the edges are lightly golden. The cookies need a slightly longer bake time because of the blackberries.
- Let the cookie sit on the hot pan for 5 minutes before transferring to a cooling rack.
Leave a Reply