Description
Delight in these tangy and sweet lemon blackberry cookies, a perfect Crumbl copycat recipe featuring a soft lemon-flavored cookie base topped with a luscious blackberry cream cheese frosting and a dollop of blackberry jam. These cookies offer a refreshing burst of citrus and berry flavors, making them ideal for any occasion or a delightful afternoon treat.
Ingredients
Scale
Cookie Dough
- 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)
Blackberry Frosting
- 3 oz cream cheese, softened
- 3 tbsp butter
- 1 tbsp fresh blackberries, mashed and strained
- 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Base: In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is smooth and creamy, creating a fluffy base for the cookies.
- Add Wet Ingredients: Whisk in the egg, lemon juice, lemon zest, and lemon extract until all ingredients are combined and the batter is smooth.
- Incorporate Dry Ingredients: Gently mix in the all-purpose flour, baking powder, and salt until the flour is fully incorporated and the dough no longer has visible dry spots. If using, add the poppy seeds now. Avoid overmixing to keep the cookies tender. Use a large cookie scooper to portion the dough into six 4-tablespoon (1/4 cup) balls and place them on the prepared baking sheet. Gently flatten each ball to about 1/2 inch thickness.
- Bake the Cookies: Bake the cookies in the preheated oven for 11 minutes. After baking, allow the cookies to cool on the baking sheet for 10-15 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare Blackberry Frosting: In a separate bowl, cream together the softened cream cheese and butter until smooth. Add powdered sugar, strained blackberry puree, lemon zest, and vanilla extract, then beat until the frosting is light and fluffy.
- Frost and Garnish: Once the cookies have fully cooled, spread the blackberry frosting evenly over each cookie. Finish with a small dollop of blackberry jam on top for an extra burst of flavor.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Place cookies in a single layer to avoid damaging the frosting and jam topping during storage.
- Optional poppy seeds add a subtle crunch and visual appeal, but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
