If you’re searching for a bright, fresh, and totally delightful treat, you’re going to want to stick around for this one. The Lemon Blackberry Cookies Recipe I’m sharing today is hands down one of my favorite discoveries — it’s like sunshine and summer berries baked into a perfect cookie. These cookies have a tender lemon-infused base topped with tangy blackberry frosting that always makes my family go crazy. Trust me, once you try this recipe, you’ll find it impossible to stop at just one!
Why You’ll Love This Recipe
- Bright, Refreshing Flavors: The lemon zest and juice give these cookies a fresh zing that pairs so beautifully with sweet blackberries.
- Soft, But Slightly Chewy Texture: They aren’t your traditional crisp cookie — they’re tender and soft with just the right amount of chew.
- Easy to Prepare: This Lemon Blackberry Cookies Recipe comes together in under 40 minutes, perfect for when you want a homemade treat without a big time commitment.
- Show-Stopping Presentation: The creamy blackberry frosting topped with jam makes for a beautiful and mouthwatering dessert!
Ingredients You’ll Need
I’ve found the ingredients here strike the perfect balance between tangy and sweet — plus, the poppy seeds bring a subtle crunch that you may want to add in for extra texture. When shopping, make sure your lemons are fresh and juicy for that bright burst of flavor.
- Butter: Use softened, unsalted butter for that creamy texture and rich taste.
- Granulated sugar: Provides sweetness and helps cookies brown slightly.
- Powdered sugar: Adds delicate sweetness and is also used for dusting.
- Lemon zest: Freshly grated zest packs a powerful citrus punch.
- Egg: Room temperature eggs mix better for consistent dough.
- Lemon juice: Fresh is best, it brightens the cookie base beautifully.
- Lemon extract: Intensifies lemon flavor without more liquid.
- All-purpose flour: The backbone for a tender cookie.
- Salt: Enhances all the other flavors, a small pinch goes a long way.
- Baking powder: Gives the cookies a light lift to keep them soft.
- Poppy seeds (optional): Adds a fun pop of texture and slight nuttiness.
- Cream cheese (for frosting): Make sure it’s softened so it creams smoothly.
- Blackberries: Fresh and ripe, mashed and strained for the frosting to avoid seeds.
- Blackberry jam: Use good-quality jam for topping that glossy burst on the cookies.
- Vanilla extract: Adds a warm base note to the frosting that balances the lemon.
Variations
I love how flexible this Lemon Blackberry Cookies Recipe is. Whether you want to fuss with flavors or adjust for dietary needs, there are some simple ways to make it your own.
- Gluten-Free Version: I once swapped in a gluten-free flour blend with great success—it didn’t compromise tenderness at all.
- Without Poppy Seeds: If you’re not a fan, you can leave them out (like I accidentally did once) and the cookies still turn out fantastic.
- Dairy-Free Adaptation: Try using coconut oil or vegan butter and a dairy-free cream cheese alternative for the frosting.
- Berry Swaps: Swap blackberries with raspberries or blueberries for a little twist.
How to Make Lemon Blackberry Cookies Recipe
Step 1: Prepping the Oven and Dough
First things first, preheat your oven to 350°F and line a baking sheet with parchment paper. Having your pans prepped early keeps things moving smoothly. Next, cream together the softened butter with both granulated and powdered sugar until the mixture is silky smooth — I usually spend about 3 to 4 minutes on medium speed. This step is crucial because it creates the perfect cookie texture you’re looking for.
Step 2: Bringing in the Lemon
Whisk in your room temperature egg, fresh lemon juice, lemon zest, and lemon extract. This combination makes the cookie base bursting with that unmistakable lemony goodness. I love using fresh lemon zest here — it gives a natural citrus aroma that just can’t be beaten by store-bought extracts alone.
Step 3: Mixing the Dry Ingredients
Now, add the all-purpose flour, baking powder, salt, and poppy seeds if you’re using them. Mix just until the flour disappears — overmixing can make cookies tough, which I’ve learned the hard way. When I make this Lemon Blackberry Cookies Recipe, I stop mixing as soon as I see no streaks of flour left.
Step 4: Shaping and Baking the Cookies
Use a large cookie scooper (around 4 tablespoons or ¼ cup) to portion out six cookie dough balls onto your lined baking sheet. Gently flatten each ball to about half an inch thick. Bake for 11 minutes and then cool on the sheet for about 10–15 minutes before transferring them to a rack. Cooling on the pan first helps them set so they don’t break when you move them.
Step 5: Making the Blackberry Frosting
While the cookies bake, cream together softened cream cheese and butter. Then add powdered sugar, the strained blackberry puree (mashed fresh blackberries strained to avoid seeds — trust me on this), lemon zest, and vanilla extract. Beat until the frosting is light and fluffy. This frosting is one of the highlights of the recipe — perfectly tangy and sweet with real berry flavor.
Step 6: Frosting and Finishing Touches
Once your cookies are completely cool—which is key so the frosting doesn’t melt—spread on the blackberry frosting generously. Add a dollop of blackberry jam on top for that extra burst of fruit flavor and a glossy finish. The first time I made these, my kids immediately wanted seconds after seeing those gorgeous jam-topped cookies.
Pro Tips for Making Lemon Blackberry Cookies Recipe
- Don’t Skip Room Temp Eggs: Using room temperature eggs ensures the dough mixes smoothly and gives the best texture.
- Strain Your Blackberry Puree: I learned this trick after a few seeded bites — passing the mashed blackberries through a sieve makes the frosting silky and seed-free.
- Gentle Folding: When mixing in your flour, go slow and don’t overwork the dough to keep the cookies soft.
- Cool Completely Before Frosting: Frosting warm cookies makes a melty mess, so be patient—it’s worth it.
How to Serve Lemon Blackberry Cookies Recipe
Garnishes
I love adding a little extra zest or fresh blackberry slices on top of these cookies right before serving—it adds dimension and an extra pop of color that makes them feel fancy. A light dusting of powdered sugar just before guests arrive is also a simple way to brighten their look.
Side Dishes
These cookies are wonderful as a sweet finish alongside a cup of hot tea or fresh lemonade. If you’re serving brunch, they pair beautifully with a light fruit salad or vanilla yogurt on the side.
Creative Ways to Present
For a special occasion, I like arranging these Lemon Blackberry Cookies on a pretty platter surrounded by fresh blackberries and lemon wedges. You can also stack them with parchment paper in between for gifting. Another fun idea is to serve them in mini mason jars layered with lemon curd and whipped cream for a cookie parfait twist!
Make Ahead and Storage
Storing Leftovers
After frosting, I store these cookies in a single layer inside an airtight container in the fridge. This keeps the frosting intact and the cookies fresh for up to 5 days. Just make sure not to stack them or you’ll smoosh that lovely topping!
Freezing
If you want to make these ahead, I recommend freezing the unfrosted cookies first. Pop the dough balls or baked cookies (once cooled) into a freezer bag, then thaw and frost fresh when you’re ready. I’ve frozen the dough before and it holds up really well — just give it a bit longer to bake if frozen solid.
Reheating
For warming leftovers, I gently heat the cookies in the oven at 300°F for about 5–7 minutes, but only if they are unfrosted or you remove the frosting first. Reheating frosted cookies can make the frosting melt, so I usually just enjoy those chilled straight from the fridge.
FAQs
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Can I use frozen blackberries for the frosting?
Absolutely! Just thaw them first and mash well. Be sure to strain the puree to remove seeds and excess liquid for a smooth frosting. Sometimes frozen berries have more water, so adding extra powdered sugar might help thicken the frosting if needed.
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What if I don’t have lemon extract?
No worries. The fresh lemon zest and juice provide plenty of lemon flavor, so you can simply leave out the lemon extract. The cookies will still taste fantastic and bright!
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How do I prevent the frosting from being grainy?
Make sure your cream cheese and butter are fully softened and beat them thoroughly before adding powdered sugar. Sifting the powdered sugar before adding it can also help achieve a silky smooth frosting.
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Can I double this Lemon Blackberry Cookies Recipe?
Yes! Doubling the recipe works well — just keep an eye on your baking time and dough portion sizes to make sure cookies bake evenly. Remember to bake them in batches so they have enough space.
Final Thoughts
This Lemon Blackberry Cookies Recipe holds a special place in my heart not just for its deliciousness but for how effortlessly it brings a little sunshine to any day. Whether you’re baking for your family, friends, or just to satisfy your own sweet tooth, these cookies are bound to bring smiles all around. So go ahead, give this recipe a try—you’ll love how bright, tender, and flavorful these cookies turn out. And don’t forget to share the joy (or not, I totally get wanting to keep these all to yourself!).
Print
Lemon Blackberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 6 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Blackberry Cookies are a delightful Crumbl copycat recipe featuring soft lemon-flavored cookies topped with a tangy blackberry cream cheese frosting and a dollop of blackberry jam. Perfectly balanced with zesty lemon, sweet blackberries, and a hint of poppy seeds, these cookies are a bright, flavorful treat ideal for any occasion.
Ingredients
For the Lemon Cookie Base
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/4 cup powdered sugar (plus extra for dusting)
- 1 tsp lemon zest
- 1 egg, at room temperature
- 1 tbsp lemon juice
- 1/2 tsp lemon extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tbsp poppy seeds (optional)
For the Blackberry Frosting
- 3 oz cream cheese, softened
- 3 tbsp butter
- 1 tbsp fresh blackberries, mashed and strained to remove seeds
- 1 1/4 cups powdered sugar
- 1/4 tsp lemon zest
- 1/4 tsp vanilla extract
- 1/4 cup blackberry jam (homemade or store-bought)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is smooth and creamy, which helps create a tender cookie texture.
- Add Wet Ingredients: Whisk in the egg, lemon juice, lemon zest, and lemon extract until the mixture is fully combined and fragrant with lemon aroma.
- Incorporate Dry Ingredients: Gradually mix in the all-purpose flour, baking powder, and salt. If using, fold in the poppy seeds now. Mix just until the flour disappears to avoid overworking the dough. Then, using a large cookie scooper (approximately 4 tablespoons or 1/4 cup), scoop six equal-sized dough balls onto the prepared baking sheet. Gently flatten each ball to about 1/2 inch thickness.
- Bake the Cookies: Place the baking sheet in the oven and bake the cookies for 11 minutes. Once baked, let them cool on the baking sheet for 10 to 15 minutes, which helps them set before transferring.
- Cool Completely: Transfer the cookies to a cooling rack and allow them to cool fully, preventing the frosting from melting when applied.
- Make the Blackberry Frosting: In a separate bowl, cream together the softened cream cheese and butter until smooth and combined.
- Add Frosting Ingredients: Mix in the powdered sugar, blackberry puree (strained mashed fresh blackberries), lemon zest, and vanilla extract. Beat until the frosting is light, fluffy, and creamy.
- Frost the Cookies: Spread the blackberry frosting generously over each cooled cookie. Finish by topping each cookie with a dollop of blackberry jam for an extra burst of flavor and beautiful presentation.
Notes
- Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- When storing, arrange the cookies in a single layer to preserve the frosting and prevent smudging.
- For best results, use room temperature ingredients to ensure proper mixing and texture.
- Poppy seeds are optional but add a nice subtle crunch and visual appeal reflective of the original Crumbl recipe.
- Ensure blackberry puree is strained well to avoid gritty seeds in the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
