Lemon Blackberry Cookies Recipe

If you’re on the hunt for that perfect tangy-sweet treat, you’re going to adore this Lemon Blackberry Cookies Recipe. These cookies strike just the right balance between bright lemony zest and juicy blackberry goodness—inspired by the Crumbl classic, but made right in your own kitchen! I absolutely love how they come out soft and tender with that luscious blackberry frosting and a dollop of jam that takes every bite over the top. Stick with me, and I’ll walk you through every step to make sure your batch turns out fantastic.

this …

Ingredients You’ll Need

I love that this Lemon Blackberry Cookies Recipe uses classic baking staples with a few special twists like lemon zest and blackberry jam. The ingredients come together beautifully, and a few small details (like room temperature eggs and soft butter) will really help you get perfect results.

• Butter: Make sure it’s softened to room temperature for easy creaming – this is key to a tender cookie.
• Granulated sugar and powdered sugar: The combo creates both sweetness and subtle softness in the cookie dough and frosting.
• Lemon zest: Freshly grated is best here to get that bright, fresh burst of lemon flavor.
• Egg: Room temperature helps with smooth incorporation and consistent texture.
• Lemon juice and lemon extract: Both layers of lemon flavor deepen the tang – don’t skip the extract for that extra zip.
• All-purpose flour: The backbone of the cookie—measured correctly for the best crumb.
• Baking powder and salt: For raising the cookies and balancing flavors.
• Poppy seeds (optional): Adds a fun little crunch and subtle nutty flavor if you choose to include them.
• Cream cheese: Softened for a smooth, creamy frosting base that pairs perfectly with blackberries.
• Blackberries: Fresh, mashed, and strained to keep the frosting silky without seeds.
• Vanilla extract: Just a touch to round out the frosting without overpowering.
• Blackberry jam: Use homemade or store-bought for that extra burst of blackberry sweetness on top.

Variations

I know everybody’s tastes are a little different, so I love playing around with this Lemon Blackberry Cookies Recipe to make it my own or suit whoever I’m baking for. Here are a few easy ways to switch things up.

• Add Poppy Seeds: When I first tried this recipe, I forgot the poppy seeds, but adding them next time gave such a lovely little crunch and subtle flavor boost—I definitely recommend including them if you like texture.
• Vegan Version: Swap the butter for dairy-free margarine and use a flax egg instead of a regular egg to keep the texture on point.
• Frosting Alternatives: If you’re not a fan of cream cheese, try a simple lemon glaze or a classic buttercream with blackberry jam swirled in.
• Boost the Berry Taste: Stir fresh chopped blackberries into the cookie dough for bursts of juicy goodness after baking.

How to Make Lemon Blackberry Cookies Recipe

Step 1: Prepare Your Workspace and Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This helps your cookies bake evenly and prevents sticking. While the oven’s warming, soften your butter and cream cheese to room temperature—it makes a huge difference in getting that smooth, light dough and frosting.

Step 2: Cream Butter and Sugars

Beat together the softened butter with granulated sugar and powdered sugar until it’s light, fluffy, and creamy. I like to do this with a stand mixer or hand mixer on medium speed — it usually takes about 2-3 minutes. This step is super important because it aerates the dough, helping your cookies stay soft.

Step 3: Add Lemon, Egg, and Extract

Next, whisk in the egg, lemon juice, lemon zest, and lemon extract. You’ll notice the dough becoming a bit more liquid but still thick. This part brings the delicious citrus flavor upfront—feel free to taste a little bit of the mixture (before adding flour) to see if it’s bright enough for you!

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds (if using). Slowly add the dry ingredients to the wet mixture, stirring just until no flour remains. Don’t overmix here—you want to keep the cookies tender and soft, so mix gently and stop once combined.

Step 5: Shape and Bake Your Cookies

Use a large cookie scoop (about 4 tablespoons or 1/4 cup) to portion out the dough onto your prepared baking sheet. Flatten each ball gently to about 1/2-inch thick. Bake for 11 minutes. I like to pull mine out right when the edges start to turn golden but the centers still look soft—that’s your sweet spot! Let them cool on the pan for 10-15 minutes before moving them to a wire rack to cool fully.

Step 6: Whip Up That Blackberry Frosting

While the cookies cool, beat together your softened cream cheese and butter until smooth. Stir in powdered sugar, fresh blackberry puree (strained to get rid of seeds), lemon zest, and vanilla extract. Mix until it’s creamy and fluffy. This frosting is tangy and rich—a perfect match for the lemon cookie base.

Step 7: Assemble and Enjoy

Spread a generous layer of blackberry frosting on each cooled cookie and top with a dollop of blackberry jam. I know you’ll love how this finishing touch adds that fresh, glossy burst of blackberry flavor and a beautiful look too. After frosting, these cookies are best enjoyed same day, but you can store leftovers for a few days (more on that later).

How to Serve Lemon Blackberry Cookies Recipe

Garnishes

I like to keep the garnishes minimal to let the cookies shine. A simple extra sprinkle of lemon zest or a fresh whole blackberry on top adds a pop of color and freshness that really wows. If it’s a special occasion, a light dusting of powdered sugar over the assembled cookies feels like a little powdered sugar snow—a nice touch that’s easy to do.

Side Dishes

These cookies pair perfectly with a cup of hot tea (earl grey or jasmine are favorites of mine) or a lemony iced tea for warmer days. For brunch or afternoon gatherings, I’ve served them alongside fresh fruit salad or creamy Greek yogurt with honey to balance their sweetness.

Creative Ways to Present

For parties, I love arranging these cookies on tiered dessert stands with little bowls of blackberry jam for guests to add extra. Another pretty idea is stacking two cookies with frosting in between for fresh cookie sandwiches—a definite crowd-pleaser! Wrapping them individually in cellophane tied with lemon-yellow ribbon makes a cute gift for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

I store these cookies in a single layer inside an airtight container in the fridge so the frosting and jam don’t get smashed or smudged. They last up to 5 days this way. When I’ve done this, the cookies stay soft, and the flavors just meld more deliciously over time.

Freezing

Freezing is great if you want to make a batch ahead. Freeze the unfrosted cookies in an airtight container or freezer bag, separated by parchment paper, for up to 3 months. When ready, thaw fully, then spread your blackberry frosting and jam fresh—this keeps the frosting texture perfect and vibrant.

Reheating

If you love your cookies slightly warm, gently reheat for about 8-10 seconds in the microwave—but only if they’re unfrosted! For frosted cookies, I recommend enjoying them chilled or at room temp to preserve the frosting integrity.

FAQs

Final Thoughts

When I first made this Lemon Blackberry Cookies Recipe, I was hooked immediately — the mix of tangy lemon and bright blackberry is just magic. I love that it’s simultaneously fancy enough for special occasions but straightforward for a weekday treat. I hope you enjoy making these as much as I do! They’re sure to become a new favorite in your cookie rotation, so grab your mixing bowl and start baking—you won’t regret it!

Print