Go Back
–+ servings
Holding a lemon blackberry cookie in my hand.
Print Recipe
4.92 from 12 reviews

Lemon Blackberry Cookies

These lemon blackberry cookies are chewy lemon cookies with frozen blackberries. They have swirls of blackberries!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 14 Large cookies
Calories: 294kcal
Author: Stephanie Rutherford

Ingredients

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 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
  • 1 cup Frozen blackberries slightly thawed
US - Metric

Instructions

  • 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 3/4 cups All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp 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, 1/4 cup Brown sugar, 1 1/4 cup White granulated sugar
  • Add lemon zest, lemon juice, egg, and egg yolk and mix on medium until combined.
    Zest of 2 lemons, 2 TBSP 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.

Notes

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 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 294kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 225mg | Potassium: 39mg | Fiber: 1g | Sugar: 22g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg