Description

These Lemon Blackberry Cookies combine the bright zestiness of lemon with the sweet tartness of fresh blackberries for a delightful treat. Soft, buttery cookie bases are infused with lemon pudding mix and poppy seeds, then topped with a creamy blackberry cream cheese frosting and a dollop of blackberry jam for extra fruity flavor. Perfectly balanced and visually appealing, these cookies make a wonderful dessert or snack for any occasion.

Ingredients

Cookies

1 cup salted butter, softened
1½ cups white granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons lemon zest (from one lemon)
3 tablespoons lemon juice (from one lemon)
1 tablespoon poppy seeds
1 (3.4 oz) box instant lemon pudding mix
1 teaspoon baking soda
3 cups all-purpose flour

Frosting

4 oz cream cheese, softened
4 oz salted butter, softened
3-4 tablespoons mashed fresh blackberries
1 teaspoon vanilla extract
¼ cup cornstarch
4 cups powdered sugar
¾ cup blackberry jam (approximately)

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Instructions

Preheat oven and prepare pans: Preheat your oven to 350°F. Prepare two baking sheets by spraying with baking spray, lining with parchment paper, or using silicone baking mats.
Cream butter and sugar: Using an electric mixer with a paddle attachment, beat the softened butter and white sugar on high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing.
Add wet ingredients: Mix in the egg, vanilla extract, and salt on medium speed until well combined. Then add lemon zest, lemon juice, and poppy seeds, mixing again until incorporated.
Incorporate dry ingredients: Add the instant lemon pudding mix and baking soda, mixing well. Gradually add the all-purpose flour, one cup at a time, mixing until the dough is well combined.
Scoop and shape dough: Using a ⅓ cup scoop, place six portions of cookie dough onto each prepared baking sheet, spacing them apart to allow for spreading. Slightly flatten the tops of each dough ball to form thick, round hockey puck shapes.
Bake the cookies: Bake in the preheated oven for 11-12 minutes, or until the edges are just barely golden and the tops begin to crack. Remove from oven and allow cookies to cool completely on wire racks before frosting.
Prepare the frosting: With an electric mixer, beat together the softened cream cheese and butter on medium speed for 1-2 minutes until creamy and fluffy. Mix in mashed blackberries, vanilla extract, and cornstarch.
Add powdered sugar to frosting: Slowly add powdered sugar, one cup at a time, mixing on low speed until the frosting reaches your desired consistency. If needed, refrigerate the frosting for 15-20 minutes to firm up before piping.
Pipe frosting onto cookies: Transfer the frosting into a piping bag fitted with a round tip. Pipe frosting onto each cooled cookie in a spiral pattern starting from the center and working outward.
Add blackberry jam topping: Spoon approximately 1 tablespoon of blackberry jam onto the center of each frosted cookie. Spread it carefully to create a flat top without mixing into the frosting beneath.

Notes

For best results, ensure the butter and cream cheese are softened at room temperature before mixing to achieve a smooth texture.
You can substitute homemade lemon pudding mix if unavailable, but the instant mix helps with quick preparation.
Use fresh blackberries for the frosting for optimal flavor and natural color, or substitute with thawed frozen berries.
Allow cookies to cool completely before frosting to prevent melting and sliding of the frosting layer.
Store frosted cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
These cookies freeze well when frosted without jam; add jam after thawing for best texture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American