Lemon Blackberry Cookies

5 from 7 votes

These lemon blackberry cookies are chewy lemon cookies with frozen blackberries. They have swirls of blackberries!

Prep Time15

Cook Time15

Total Time30

Servings: Large cookies

Calories: 294kcal

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.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.