Ingredients
Scale
- For the Cookies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- Âľ cup granulated sugar
- ÂĽ cup brown sugar (for extra moisture)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional, for brightness)
- 1 cup fresh blackberries (gently folded in at the end)
- For Garnish (Optional):
- Coarse sugar (for sprinkling on top before baking)
Instructions
- Preparing the Dough: Cream the butter and sugars until light and fluffy. Beat in the egg, vanilla extract, and citrus zest if using. Gradually mix in the dry ingredients (flour, baking powder, salt) until just combined. Avoid overmixing to keep the cookies tender.
- Incorporating the Blackberries: Gently fold in the fresh blackberries by hand to prevent them from breaking apart too much. If desired, lightly coat the berries in flour beforehand to reduce bleeding into the dough.
- Shaping the Cookies: Scoop tablespoon-sized portions of dough onto a lined baking sheet. Flatten slightly and sprinkle with coarse sugar if desired. Leave space between cookies as they will spread during baking.
- Baking the Cookies: Bake at 350°F (175°C) for 12–15 minutes or until golden around the edges but still soft in the center. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For gluten-free cookies, substitute with a gluten-free flour blend.
- Vegan alternative: Use plant-based butter, an egg substitute (like flax eggs), and dairy-free chocolate chips if adding.
- Frozen blackberries can be used; thaw and pat them dry to minimize excess moisture in the dough.
- To freeze dough, scoop onto a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Inspired / Fruity Treat
Nutrition
- Serving Size: 1 cookie (approx. 1/20th of recipe)
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg