The Best Blackberry Cookies Recipe
There’s nothing quite like the aroma and taste of homemade blackberry cookies. And yes, you can make them too – no baking pro skills are needed! Not only are cookies the most popular homemade dessert, they are also healthier than anything you would find in the store. Plus, they make the perfect grab-and-go treat. So why not give them a try? I guarantee you won’t regret it – these blackberry cookies are sure to become your go-to blackberry recipe.
Easy Blackberry Cookie Recipe
Fresh-baked cookies make any kitchen feel like home. From the moment the delectable aroma wafts through the air, the comforting atmosphere is unmistakable – a quality that real estate agents tap into, using the delicious smell to entice potential buyers. Whether you’re a busy mom or just looking for something special to make for the family, home-baked cookies are the ideal solution – with no mess and all the satisfaction!
Old Fashioned Blackberry Cookie Ingredients
- Blackberries: Blackberry is the standout ingredient in this recipe! Whether you opt for fresh blackberries or canned blackberry jam, it’ll add moisture and sweetness to your creation. If you bake with fresh blackberries, make sure to cut the berries into smaller pieces for even baking.
- Flour: Flour is key to assembling the perfect cookie; it acts as a glue, giving the ingredients structure and shape. For flour substitutions, see below.
- Baking powder: Baking powder is the leavening agent that causes the cookies to rise, and allows them to be airy. Make sure to use aluminum-free baking powder (aluminum consumption and cooking in aluminum have been linked to Alzheimer’s disease).
- Salt: Not only does salt enhance the flavor of your ingredients, but it also helps to lock in moisture – creating the perfect balance of texture.
- Vanilla: Vanilla adds a special sweetness to your recipes, and enhances the flavor of any dish.
- Sugar: Sugar adds delicious flavor and texture to cookies, it also locks in moisture for a soft, chewy texture that everyone loves.
- Butter: Butter adds both moisture and flavor to homemade blackberry cookies, making them irresistible. Using butter as the primary fat source in your cookies ensures the most satisfying taste and texture. However, substitute options are listed below.
- Eggs: Eggs contribute to the light and airy texture, add structure, and help to leaven the dough – making the end product far superior to a cookie made without it. Substitute options for eggs are listed below.
Equipment Needed to Make Blackberry Cookies
How to Make Homemade Blackberry Cookies
- 2½ cups flour
- 1 cup sugar (reduce sugar to ¼ cup if using blackberry jam)
- 1 cup blackberries (about ⅓ pound of blackberries, or about 50 blackberries, or ½ pint (8 ounces) of canned blackberry jam)
- ¾ cup butter (room temperature)
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- ½ teaspoon salt
- Mix room temperature butter (or melted if there is no time to warm) and sugar until smooth.¾ cup butter, 1 cup sugar
- Beat in the egg and vanilla.2 large eggs, ½ teaspoon vanilla
- Stir in baking powder, salt, and flour (it is easiest to leave the flour for last if mixing by hand). Mix for a few minutes, the dough will start off powdery, and then will clump together, and then become almost like bread dough.2½ cups flour, 1 teaspoon baking powder, ½ teaspoon salt
- Cover and chill for at least 1 hour (or more, up to 24 hours).
- Preheat oven to 400°F.
- Mix the blueberries in the dough.
- You can roll out the dough and use cookie cutters, or you van roll dough into balls and squish them flat. Arrange dough on a cookie sheet (about 2 Tablespoons per cookie).
- Bake on an ungreased cookie sheet, at 400°F for about 11 minutes, until the tops or edges start to turn golden brown.
- Let the blackberry cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack.
Blackberry Cookie Recipe Substitutes
- Oatmeal blackberry cookies: Substitute 1.25 cups of flour with 1.25 cups of oats. Oats contain more minerals essential for health than all purpose flour. These minerals include magnesium, manganese, zinc, phosphorus, potassium, and fiber.
- Healthy blackberry cookies: Substitute 1.25 cups of flour with 1.25 cups of oatmeal, or you can substitute 1 cup of sugar with 3/4 cup of honey or REAL maple syrup. Oats are higher in protein and fiber than flour, and reduces blood sugar spikes and crashes when compared to flour. Honey and REAL maple syrup also have nutritional benefits over sugar, you can learn more in this post.
- Honey blackberry cookies: Substitute 1 cup of sugar for 1 cup of honey.
- Blackberry jam cookies: Substitute blackberries with 1/2 pint (8 ounces) of blackberry jam, and reduce sugar to 1/4 cup.
- Gluten free blackberry cookies: Substitute 2.5 cups of flour for 2.5 cups of all-purpose gluten-free flour (use a rice blend for the best flavor). You may need to add 1.25 teaspoons of xanthan gum per batch of cookies, if it is not already blended in the flour.
- Blackberry cookies without eggs: Substitute 1 egg with 1 teaspoon of baking soda and 1 Tablespoon of vinegar. You could also substitute 1 egg with 1/4 cup of applesauce.
- Lemon blackberry cookies: Add 3 Tablespoons of lemon juice, and 2 teaspoons of lemon zest from 1 lemon to the cookie dough.
- Room temperature butter: Using butter that is at room temperature results in the best cookies. It is soft enough to thoroughly mix, and avoids clumps of butter in the dough.
- Chilling the dough: Chilling the cookie dough for an hour prevents the cookies from spreading thin while baking. If you’re short on time, you can chill the dough for 24 hours before baking with excellent results.
- Cookie size: Keeping the cookies the same size per oven batch is important for consistent baking results. A cookie that is twice the size of another on the same pan will take longer to bake, resulting in one cookie being too doughy while the other becomes crispy.
- One batch at a time: Baking one batch at a time, in the middle of the oven will result in the most thorough bake.
- Cooling the cookies: Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack. Moving the cookies too soon will result in breaking or smushing the cookies. Moving the cookies too late can result in an overcooked bottom.
- Cookie storage: Cookies taste best when eaten within 10 days of baking. If you want to store cookies for a long time (maybe for holiday prep), put the cookies in a freezer container and freeze them for up to 6 months. Allow a few hours for cookies to thaw before eating.
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