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–+ servings
Lemon Blackberry Cookies

Delightful Lemon Blackberry Cookies for Chewy Bliss

These Lemon Blackberry Cookies offer a zesty twist that combines tangy lemon and juicy blackberries for a delightful treat.
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Prep Time 20 minutes
Cook Time 16 minutes
Resting Time 10 minutes
Total Time 46 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Spoon and level to avoid compacting.
  • 1 teaspoon baking powder Ensure it's fresh.
  • 1 teaspoon baking soda Works with lemon juice for a lighter texture.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter (melted and cooled) Ensure at room temperature.
  • 3/4 cup white granulated sugar Can be swapped with coconut sugar.
  • 3/4 cup brown sugar Dark brown sugar adds depth.
  • 2 tablespoons lemon zest Use from medium-sized lemons.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • 1 large egg (room temperature) Binds ingredients.
  • 1 large egg yolk (room temperature) Adds moisture.
  • 1 cup frozen blackberries (slightly thawed) Break into small pieces.

Equipment

  • mixing bowls
  • electric mixer
  • baking sheets
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt, and set aside.
  3. In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the lemon zest, lemon juice, egg, and egg yolk until well combined.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing until just incorporated.
  6. Gently fold in the blackberries until evenly distributed throughout the dough.
  7. Allow the cookie dough to rest for about 10 minutes at room temperature.
  8. Scoop out the dough into balls, placing 6 per baking sheet.
  9. Bake for 14 to 16 minutes or until edges are light golden brown.
  10. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Store in an airtight container for up to 5 days or refrigerate for 1 week. Freeze baked cookies for up to 30 days.

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