Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!
I love adding fresh berries to cookies. Years ago, I had the idea of adding fresh raspberries to chocolate chip cookies, and these Raspberry Chocolate Chip Cookies have been one of my favorite cookie recipes ever since.
Why we love these Blackberry Cookies
- Fresh fruit! Halved blackberries work perfectly in this recipe, but you can swap them out with a different kind of berry or combination of berries if you prefer.
- Simple recipe. You only need one bowl to mix all of the ingredients, and you don’t have to chill the dough before baking.
- No eggs. This is a perk because I know several people with an egg allergy, and also because eggs seem to be so expensive these days! I’m not sure of the science behind this, but I promise that the cookies turn out just fine without any eggs in the recipe!
Ingredients in Blackberry Cookies
Butter – The recipe calls for 1/2 cup of butter, which is equal to 1 full stick. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.
Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.
Lemon extract – Lemon extract is much more concentrated and has a much stronger flavor than lemon juice, so make sure to use lemon extract if you want to be able to taste the lemon in the cookies.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Baking soda and baking powder – Baking soda and baking powder act as the leavening agents in the cookies, so make sure they aren’t expired.
Blackberries – Add 3/4 cup of fresh blackberries to the dough. Make sure to cut them in half before adding to the cookie dough.
How to make Blackberry Cookies
Full instructions can be found on the recipe card below, but here are a few tips for making Blackberry Cookies.
- Prepare the blackberries. The best part of this recipe is the fresh blackberries. You’ll want to rinse the blackberries before using, but then place them on a paper towel and gently pat them with another paper towel to remove as much extra moisture as possible. Make sure to cut the blackberries in half before adding to the dough. This ensures that there are blackberries in every cookie and that there are no large lumps in the cookies. If you happen to have tiny blackberries that you are using, you may not need to cut them in half.
- Preheat the oven. If you put the cookies in the oven before it is preheated, they will likely spread more than you prefer!
- Take the time to cream the butter and sugars. This is an important step in most cookie recipes. Spending at least 2-3 minutes creaming the butter and sugars will improve the consistency and texture of the cookies, so don’t try to speed up this part of the process!
- Fold the blackberries in gently. Be very careful when mixing in the blackberries so that they don’t completely fall apart in the dough.
STORAGE AND FREEZING
Enjoy these cookies within 1-2 days for best results. Due to the fresh berries, they will not stay good for longer than that. Store at room temperature in an airtight container.
You can also freeze the cookies. Make sure they are completely cooled before placing them in a Ziplock bag or an airtight container and then freezing for up to 3 months.
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
How to make cookies perfectly round
Have you ever wondered how bakeries get all of the cookies to be perfectly shaped? Using a cookie scoop can help to ensure that cookies are similar in size and shape, but there’s another trick that makes a big difference! Take a round cookie cutter or a large glass that is larger than the cookies, and round out the cookies with it immediately after they come out of the oven.
More delicious cookie recipes made with fruit:
- If you love blackberries but want to add oatmeal as well, you’ve got to try these Blackberry Oatmeal Cookies.
- Peaches are also amazing in cookie recipes. Peach Snickerdoodle Cookies and Peaches and Cream Cookies are two of my favorites.
- We have made a lot of cookies that have apples in them. Snickerdoodle Apple Pie Cookie Cups and Apple Cinnamon Oatmeal Cookies are super easy to make, and everyone loves them!
Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!
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