Treat yourself to the sweet and tart flavors of these blackberry cookies. They’re super easy to make and are a lovely shade of blue!
If you’re looking for a new cookie recipe to try, these blackberry cookies are fantastic! They’re full of sweet and tart blackberries, and use basic ingredients you likely have on hand.
Ingredients You’ll Need
- Blackberries: Fresh or frozen blackberries are fine. They give the cookies their distinctive blue color.
- Butter: Adds buttery flavor to the cookies.
- Granulated Sugar: Adds sweetness and structure to the cookie dough.
- Vanilla Extract: Gives the cookies a hint of sweet vanilla flavor.
- All-Purpose Flour: Acts as both a stabilizer and a thickener.
- Baking Soda: Helps the cookies rise and reacts with the blackberries to create the blue color.
- Salt: Helps to balance all of the flavors.
- Chocolate Chips: Adds sweet chocolate flavor and complements the tart flavor of the blackberries.
(Note: Full recipe is at the bottom of the post)
How to Make Blackberry Cookies
This step-by-step photo tutorial provides some helpful tips. Before beginning, read through the recipe card and gather your ingredients.
- Place blackberries in a bowl and puree with a handheld immersion blender. You should have ½ cup of blackberry puree. Set the puree aside.
- In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the blackberry puree and the vanilla. Beat well until combined.
- In a small bowl, whisk together the flour, baking soda, and salt. Add to the blackberry mixture and stir by hand until combined. Fold in the chocolate chips and place the dough in the fridge to chill for at least 30 minutes.
- Roll tablespoonfuls of the dough into balls and place them onto parchment paper lined cookie sheets. Press down slightly. Preheat the oven to 350°F. Bake the cookies for about 8-10 minutes or until the edges are set.
Tips and Tricks
- You can use fresh or blackberries for this recipe. If using frozen blackberries, thaw them first.
- Avoid overworking the cookie dough. It can cause the cookies to become tough and chewy.
- Chill the dough for at least 30 minutes before baking. This will help to keep the cookies from spreading too much as they bake and will intensify the blue color.
- Don’t let the cookies overbake as it can cause the edges of the cookies to lose some of the blue color.
How to Store Homemade Blackberry Cookies
Cooked and cooled cookies can be stored in an airtight container at room temperature for up to 5 days.
The unbaked cookie dough can be frozen. Shape the dough into a log and then wrap it tightly in plastic wrap. The cookie dough can be stored in the freezer for up to 4 months. When ready to use, thaw the dough before baking.
Can I Make This Recipe With Frozen Blackberries?
Yes, both fresh and frozen blackberries can be used. You’ll need to completely thaw frozen blackberries before adding them to the dough.
Perfect Blackberry Cookies Recipe
Ingredients
- ¾ cup blackberries fresh or frozen
- 1 ⅓ cups all-purpose flour
- ⅓ cup butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chocolate chips
Instructions
- Puree the blackberries with a handheld immersion blender and set them aside. If you used heat to defrost frozen blackberries, ensure that they’re cool before adding to the dough.
- In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the cooled blackberry puree and the vanilla. Beat well.
- In a small bowl, whisk together the flour, baking soda, and salt. Add to the blackberry mixture and stir by hand until combined. Fold in the chocolate chips, reserving about ¼ of them to add to the cookies after baking.
- The dough will be very soft. Cover the dough and place it in the fridge to chill for at least 30 minutes.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a Silpat.
- Roll tablespoonfuls of the dough into balls. Place them onto the cookie sheet and press down slightly.
- Bake the cookies for 8-10 minutes or until the edges are set. Cool on the tray for a few minutes, and then press the remaining chocolate chips onto the cookies. Transfer to a cooling rack to cool completely.
Notes
- If the cookies are overbaked, the edges might lose some of the blue color.
- Chill the dough for at least 30 minutes before baking. This will help to keep the cookies from spreading.
- Reserve ¼ of the chocolate chips to place on top of the cookies when you remove them from the oven. This gives the cookies a beautiful presentation.
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