Lemon blackberry cookies - Crumbl copycat recipe
These lemon blackberry cookies are some of the fruitiest, freshest, and some of te most gorgeous fruit cookies ever!
Servings: 6 cookies
- ½ cup butter softened
- ⅓ cup granulated sugar
- ¼ cup powdered sugar extra for dusting the cookies
- 1 teaspoon lemon zest
- 1 egg at room temperature
- 1 tablespoon lemon juice
- ½ teaspoon lemon extract
- 1 & ½ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon poppy seeds Optional (the crumbl one had them in the cookie dough but I forgot to add them in in the photo)
- 3 oz cream cheese softened
- 3 tablespoon butter
- 1 tablespoon blackberries fresh, mashed, and strained in a sieve to remove the seeds
- 1 cup powdered sugar
- ¼ teaspoon lemon zest
- ¼ teaspoon vanilla extract
- ¼ cup blackberry jam homemade or store-bought
Make the lemon cookie base
Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
Whisk in the egg, the lemon juice, lemon zest, and the lemon extract and mix until combined.
Mix in the flour, baking powder, and salt (mix in the poppy seeds now if you’re adding them) until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper (4tbsp/1/4cup) scoop out 6 equally sized cookie dough balls, and place them on the prepared baking sheet and gently flatten them to about ½ inch in thickness.
Bake the cookies in the oven for 11 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring them to a cooling rack to cool down fully.
Once fully cooled, frost with the blackberry frosting and add a dollop of blackberry jam on top.
Make the blackberry frosting
Cream the cream cheese and butter together until combined.
Add in the powdered sugar, blackberry puree/juice, lemon zest, and vanilla extract, and mix until light and fluffy.
Frost the cookies, top with a dollop of jam, and enjoy!
How to store these blackberry lemon cookies.
You can store these cookies in an airtight container in the fridge for up to 5 days. You will have to store them in a single layer in order to not mess up the frosting and jam though.
Calories: 542Calories | Carbohydrates: 71g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 395mg | Potassium: 88mg | Fiber: 1g | Sugar: 43g | Vitamin A: 883IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg