Blackberry Lemon Crinkle Cookies
These delightful Blackberry Lemon Crinkle Cookies combine the tartness of blackberries with the refreshing zest of lemon, creating a sweet and comforting treat perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blackberries, mashed
- Powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- Sift together the all-purpose flour, baking powder, and salt in a mixing bowl.
- In another bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and lemon zest.
- Gradually add the sifted dry ingredients into the wet mixture, stirring gently.
- Gently fold in the mashed blackberries.
- Cover the dough with plastic wrap and let it chill in the refrigerator for 30 minutes.
- Use a cookie scoop to portion out the dough, roll each ball in powdered sugar until coated.
- Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
Notes
Ensure the butter is at room temperature for easy mixing. If using frozen blackberries, thaw them first and drain any excess moisture. Store cookies in an airtight container at room temperature for 5-7 days.