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Soft and chewy lemon cookies topped with clouds of creamy blackberry icing.
Perfectly delightful lemon cookies to begin with, they are then topped with blackberry buttercream. You can mix the blackberries into virtually any icing, or you can whip up some buttercream from scratch.

Posted by Kristi @ 30 Pounds of Apples from Columbus, Ohio, United States • Published See Kristi @ 30 Pounds of Apples's 7 projects »
  • How to bake a cookie. Lemon Cookies With Blackberry Buttercream - Step 1
    Step 1

    Preheat oven to 350°F. Line two large cookie sheets with parchment paper and set aside.

    Cream together butter and sugar in a standing mixer until light and fluffy. Add lemon zest, lemon juice, vanilla extract, and eggs. Beat well. Add salt, baking powder, baking soda, and flour. Mix just until combined, scraping down the sides of the bowl to ensure you mix in all the dry ingredients.

  • How to bake a cookie. Lemon Cookies With Blackberry Buttercream - Step 2
    Step 2

    Measure the powdered sugar onto a plate. Scoop a heaping teaspoon of dough and roll between your palms to create a ball about one inch in diameter. Gently roll the ball in the powdered sugar and place on the lined cookie sheet. Continue with the remaining dough, placing dough balls about three inches apart, until cookie sheets are full. Bake for 12 minutes and then remove from the oven. Leave the cookies on the cookie sheets for 2-3 minutes and then remove to a cooling rack. Using the same parchment paper, continue with the remaining dough. Allow all cookies to cool completely before icing.

  • How to bake a cookie. Lemon Cookies With Blackberry Buttercream - Step 3
    Step 3

    Lightly wipe the bowl of a stand mixer with vinegar to remove all traces of grease. Using a pot that does not allow the stand mixer bowl to touch the bottom, add 2-3 inches of water in the base of the pot. Then, place the mixer bowl in the pot and heat over medium heat. Add sugar and egg whites to the mixer bowl and simmer, stirring constantly, until temperature of the mixture reaches 140 °F.

    Move bowl to mixer and use whisk attachment. Whip at medium-high speed until mixture is thick, glossy, cool to the touch and forms stiff peaks. Switch over to paddle attachment and beat on medium speed. Add 2-3 cubes of butter at a time until incorporated, never turning off the mixer. The mixture will appear to curdle, but just keep mixing! Once icing has come to a silky, smooth texture, add vanilla & salt.

    In a separate bowl, crush the blackberries with the back of a fork. Remove any large pits (they will be easily visible against the dark purple mixture). Add the crushed blackberries into the icing and beat until icing is purple and berries have been thoroughly mixed in.

  • How to bake a cookie. Lemon Cookies With Blackberry Buttercream - Step 4
    Step 4

    Once cookies have cooled completely, fill a piping back without a tip with icing. Give each cookie a generous swirl of icing. Serve immediately, or refrigerate. Once refrigerated, cookies are best served if allowed to come to room temperature, about 20 minutes.

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