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
Scale
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
