Blackberry Cookies

There’s something quietly magical about blackberry season. It reminds me of those late summer afternoons when the air starts to turn just a little cooler, and you know fall is just around the corner. Growing up, we’d head out with empty baskets and fingers crossed, hoping the wild brambles at the edge of the woods were heavy with fruit. The reward was always the same—sweet, juicy blackberries, slightly tart, still warm from the sun, and ready to be folded into something delicious.

That’s where these Blackberry Cookies come in. They’re soft and chewy, with golden edges and pops of jammy blackberry goodness in every bite. This recipe is the kind you keep in your back pocket—not just because it’s easy (though it is), but because it’s special. Whether you’re using wild-foraged berries or the ones from your local market, these cookies capture the essence of a fleeting season and make it last just a little bit longer.

These cookies are perfect for picnics, lunchbox treats, or cozying up with a cup of tea on a drizzly afternoon. They’re the kind of bake that brings people together—a plate of these on the kitchen table doesn’t last long.

Why You’ll Love This Recipe:

• Burst of flavor: The blackberries add juicy, tangy bursts of flavor that balance the sweetness of the cookie dough perfectly.
• Visually stunning: The swirls of purple from the berries make every cookie look like a little edible work of art.
• Simple to make: No fancy equipment or complicated steps. Just a bowl, a spoon, and a few ingredients.
• Versatile: Use fresh or frozen blackberries—whatever you have on hand.
• Great texture: These cookies are soft in the middle with a slightly crisp edge.

INGREDIENTS YOU’LL NEED:

• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup fresh blackberries (or frozen, defrosted and drained)

HOW TO MAKE BLACKBERRY COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cream the Butter and Sugar
Start by creaming the butter and sugar together in a large mixing bowl. This part is key for creating that light, fluffy texture. I like to use a hand mixer, but a wooden spoon and a bit of elbow grease will work just fine.

Step 2: Add the Vanilla and Egg
Mix in the vanilla extract and crack in the egg. Beat everything together until it’s well combined. You should have a pale, smooth mixture at this stage.

Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet, stirring just until the dough comes together. Don’t overmix—this keeps the cookies tender.

Step 4: Gently Fold in the Blackberries
Now for the fun part. Carefully fold in the blackberries. If your berries are super juicy, don’t worry—some squishing is fine and actually adds beautiful purple swirls throughout the dough. Just don’t overdo it or the dough will get too wet.

Step 5: Chill the Dough (Optional but Recommended)
If you have the time, pop the dough in the fridge for 30 minutes. This helps the cookies hold their shape while baking, and intensifies the flavor.

Step 6: Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, then drop spoonfuls of dough onto the sheet. Leave some room for spreading. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.

Step 7: Cool and Enjoy
Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. They’ll be soft when warm but will firm up as they cool. That said, sneaking one while they’re still warm is highly encouraged.

HELPFUL TIPS:

• Use fresh or frozen berries: If using frozen, let them thaw and pat dry with paper towels to avoid excess moisture.
• Don’t overmix the dough: Especially after adding the berries—too much mixing will turn your dough purple (which can be fun, but may change the texture).
• Chill if you can: It’s not a dealbreaker, but even a short chill helps keep your cookies thick and chewy.
• Add-ins: A handful of white chocolate chips or chopped nuts can add a lovely extra layer of flavor.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes (plus chilling, if desired)
• Yield: 18–20 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American-inspired
• Diet: Vegetarian

NOTES:

• The dough will be slightly sticky from the berries—don’t worry, that’s normal.
• These cookies are best eaten within a couple of days, but they do freeze well if you want to stash a few for later.
• If you prefer smaller cookies, just reduce the baking time by a minute or two.

NUTRITIONAL INFORMATION:

(Approximate per cookie)

• Calories: 130
• Fat: 6g
• Carbohydrates: 18g
• Protein: 2g
• Sugar: 10g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blackberries?
Yes! Just make sure to thaw them first and drain off any excess liquid.

Why are my cookies turning purple?
That’s the blackberry juice mixing into the dough. It’s totally normal and gives the cookies a beautiful marbled effect.

Do I need to chill the dough?
It’s optional, but it does help with the texture and shape of the cookies during baking.

Can I make the dough ahead of time?
Absolutely! Store it in the fridge for up to 48 hours before baking.

STORAGE INSTRUCTIONS:

Store your blackberry cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze them in a single layer, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months—just let them thaw at room temperature before enjoying.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• Oreo Cheesecake Cookie Cups
• STRAWBERRY BUTTER COOKIES
• Dark Chocolate Brown Sugar Cookies
• Chocolate Pistachio Sandwich Cookies

CONCLUSION

There’s just something so homey about baking with berries, and these Blackberry Cookies are no exception. They’re simple, satisfying, and packed with that juicy pop of summer flavor. Whether you’re baking for guests, sharing with family, or just treating yourself on a quiet afternoon, this is a recipe that feels like a little bit of sunshine in cookie form. So gather your berries and let the oven do the rest—these cookies are ready to become a new favorite.

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