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Crumbl Lemon Blackberry Cookies

Crumbl lemon blackberry cookies pair soft, thick lemon cookies with creamy frosting made from fresh blackberry puree. The cookies bake until their edges are set and centers remain soft, then chill briefly so the frosting sets.
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Prep Time 25 minutes
Cook Time 28 minutes
cooling and chilling 30 minutes
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 925
Ingredients Equipment Method Notes

Ingredients
  

For the lemon cookies and blackberry frosting
  • 1.5 cup unsalted butter softened, divided (1 cup for the cookies and 1/2 cup for the frosting)
For the blackberry frosting
  • 1 cup fresh blackberries
  • 8 oz cream cheese softened
  • 3 cup powdered sugar
  • 1 tsp vanilla extract
For the lemon cookies
  • 1.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tbsp lemon zest finely grated
  • 2 tbsp fresh lemon juice
  • 3.5 cup all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

Make the blackberry puree
  1. Put the blackberries in a small saucepan over medium heat and cook, stirring and mashing occasionally, for 8 to 10 minutes until they collapse and release their juices.
  2. Press the berries through a fine-mesh strainer back into the saucepan, discarding the seeds.
  3. Simmer the puree for 2 to 4 minutes until reduced to 3 tablespoons.
  4. Transfer the puree to a small bowl and cool completely.
Make the lemon cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Beat 1 cup of the softened butter and the granulated sugar in a large bowl with an electric mixer on medium-high for 2 to 3 minutes until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Mix in the lemon zest and lemon juice.
  6. Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
  7. Mix the flour mixture into the butter mixture on low just until no dry flour remains.
  8. Divide the dough into 8 portions.
  9. Roll each portion into a ball and flatten into a 3/4-inch-thick disk.
  10. Arrange 4 cookies on each baking sheet, spaced about 3 inches apart.
  11. Bake for 14 to 17 minutes, swapping and rotating the baking sheets halfway through, until the edges are set and the tops are no longer shiny while the centers remain soft.
  12. Let the cookies cool on the baking sheets for 10 minutes.
  13. Transfer the cookies to a wire rack and cool completely.
Make the blackberry frosting
  1. Beat the cream cheese and remaining 1/2 cup softened butter in a large bowl on medium speed until smooth.
  2. Beat in the powdered sugar a cup at a time on low speed.
  3. Add the vanilla and cooled blackberry puree and beat until creamy.
Frost the cookies
  1. Spread the frosting evenly over the completely cooled cookies.
  2. Refrigerate the cookies for at least 20 minutes to set the frosting.
  3. Keep leftovers covered in the refrigerator.

Notes

For the brightest blackberry flavor, simmer the puree until it is reduced to exactly 3 tablespoons. Store covered in the refrigerator for up to 4 days; frosted cookies can be frozen. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.