Lemon Blackberry Cookies

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!

Ingredient Notes

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.

FAQ

Storing and Freezing

Store the lemon blackberry cookies in the refrigerator in an air-tight container up to 5 days.

Freezing

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

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