Lemon Blackberry Cookies
Lemon Blackberry Cookies
Scroll to find recipe and step by step instructions.
Serving Size:
makes about 12 cookies
Measurements:
Cookie Dough
3/4 cup butter (salted or unsalted)
1 1/4 cup white sugar
1/4 cup brown sugar (packed)
1 egg
1 tsp vanilla extract
2 tbsp lemon juice
2 tsp lemon extract
lemon zest from 1 lemon
1 1/2 tsp baking powder
2 2/3 cup all-purpose flour (unpacked)
Frosting
2 sticks (1 cup) salted butter
1/4 cup shortening (if you don’t have this, replace with butter)
5-6 cups powdered sugar
1 tsp vanilla extract
1 tsp lemon juice
1/4 cup of blackberry puree (crushed & strained blackberries)
2 tbsp heavy cream (if you don’t have this, replace with 1 tbsp milk)
Step By Step
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Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
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Step 2
Add in white sugar and brown sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
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Step 3
Add your large egg and stir into mixture.
Mix in vanilla, lemon juice, and lemon extract.
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Step 4
Add lemon zest, flour, and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
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Step 5
Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
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Step 6
Once test cookie is done, add cookie dough balls to your tray (I was able to fit 6, though you can alter that to fit the size of your tray and cookies).
Use your palm to flatten the cookies a little.
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Step 7
Bake cookies for 12-14 minutes at 350 degrees.
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
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Step 8
To make blackberry puree, use a food processor to crush up around 20 blackberries. If you don’t want the seeds, use a strainer to remove them.
Cool your cookies in the fridge before icing.
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Step 9
For frosting, beat butter and shortening in a bowl until fluffy (about 4-6 minutes).
Slowly add your powdered sugar until it forms a paste.
Next, add your heavy cream and beat until the heavy cream fluffs the frosting (about 2 minutes).
Lastly, add your extracts and blackberry puree to the frosting. (if the frosting is too thin, add more powdered sugar)
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Step 10
Put frosting in Ziploc bag or piping bag and frost the cookies. (I used a circular piping tip!)
Frost cookies and add 1-2 tsp of blackberry puree on top for decoration!
You can store these in the fridge for up to 12 days or at room temperature for 10!