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Blackberry Lemon Cookies

Tender butter cookies studded with blackberry jam swirls and finished with a tangy lemon glaze. The secret to preventing spread and keeping the berry flavor concentrated is a precise jam-to-dough ratio and a short chill.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups 315g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 226g unsalted butter, softened to room temperature
  • 1 cup 200g granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons lemon zest from 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup 160g blackberry jam (seedless preferred)
  • For the lemon glaze:
  • 1 cup 120g powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional

Equipment

  • mixing bowls
  • electric mixer (hand or stand)
  • rubber spatula
  • baking sheets
  • parchment paper
  • wire cooling rack
  • small saucepan (optional for glaze)
  • whisk

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl.
  3. Add the egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat on low until combined. The mixture may look slightly curdled — that's okay.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
  5. Gently fold in the blackberry jam using a rubber spatula. Use no more than 8-10 folds — you want streaks of jam, not a fully purple dough. Over-folding will make the dough sticky and the cookies muddy in color.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This firms the butter and prevents the cookies from spreading too thin.
  7. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
  8. Scoop chilled dough by the rounded tablespoon (about 1.5 inches in diameter) and place 2 inches apart on the prepared sheets. No need to flatten.
  9. Bake one sheet at a time for 11-13 minutes, rotating halfway through. The edges should be lightly golden and the centers still pale and slightly soft. Do not overbake — they will set as they cool.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  11. For the glaze: whisk together sifted powdered sugar and lemon juice until smooth. If too thick, add a few more drops of lemon juice. If too thin, add a bit more powdered sugar. Stir in lemon zest if using.
  12. Drizzle or dip the tops of cooled cookies. Let glaze set for 15-20 minutes before serving.

Notes

Storage: Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze unglazed cookies in a freezer-safe bag for up to 3 months. Thaw and glaze before serving. If you use seeded jam, the seeds will add texture but may be less smooth. For a dairy-free version, substitute the butter with a high-quality vegan butter stick (not spreadable tub) and use a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg and yolk. Always handle hot baking sheets with oven mitts and use a sharp knife when zesting lemons, keeping fingers clear of the blade.