Why make this recipe

Lemon blackberry cookies are a delightful treat that combines the tangy freshness of lemon with the sweet, juicy flavor of blackberries. This Crumbl copycat recipe makes it easy to create these delicious cookies at home. They are perfect for special occasions, family gatherings, or just to enjoy with a cup of tea. The bright flavors and creamy frosting make them a favorite for everyone.

How to make Lemon blackberry cookies

Ingredients

1/2 cup butter (softened)
1/3 cup granulated sugar
1/4 cup powdered sugar (extra for dusting the cookies)
1 tsp lemon zest
1 egg (at room temperature)
1 tbsp lemon juice
1/2 tsp lemon extract
1 & 1/2 cup all-purpose flour
1/4 tsp salt
1 tsp baking powder
1 tbsp poppy seeds (Optional)
3 oz cream cheese (softened)
3 tbsp butter
1 tbsp blackberries (fresh, mashed, and strained in a sieve to remove the seeds)
1 & 1/4 cup powdered sugar
1/4 tsp lemon zest
1/4 tsp vanilla extract
1/4 cup blackberry jam (homemade or store-bought)

Directions

Start by making the lemon cookie base. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until fluffy.
Mix in the lemon zest, egg, lemon juice, and lemon extract. Combine well.
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients and mix until just combined. If you’re using poppy seeds, fold them in at this stage.
Chill the dough in the refrigerator for about 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the chilled dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 10-12 minutes or until they are lightly golden.
While the cookies are baking, make the blackberry frosting. In a bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the mashed blackberries, lemon zest, and vanilla extract. Mix until well combined.
Once the cookies are cool, spread the blackberry frosting on top of each cookie and drizzle with blackberry jam for an extra layer of flavor.

How to serve Lemon blackberry cookies

Serve these cookies fresh and frosted, perhaps with a cup of tea or coffee. They make a beautiful addition to any dessert platter or can be enjoyed as a sweet snack throughout the day.

How to store Lemon blackberry cookies

To store your lemon blackberry cookies, keep them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can refrigerate them for about a week. For best results, it’s best to store the cookies and frosting separately and frost them just before serving.

Tips to make Lemon blackberry cookies

Make sure your butter is softened but not melted for the best texture.
Don’t skip chilling the dough; it helps the cookies maintain their shape while baking.
If you don’t have fresh blackberries, you can use any other berry jam for a similar flavor.

Variation

You can try adding a little more zest or lemon juice if you prefer a stronger lemon flavor. Alternatively, you may use different fruits like raspberries or strawberries to change up the frosting.

FAQs

Can I freeze Lemon blackberry cookies?
Yes, you can freeze the cookies before frosting. Just place them in an airtight container, and they’ll last for up to three months.

What can I use instead of cream cheese?
You can use mascarpone cheese or even a non-dairy cream cheese alternative for a different flavor and texture.

Do I have to use poppy seeds?
No, poppy seeds are optional. You can make the cookies without them, and they will still taste great!