Name: Lemon Blackberry Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 1 cup salted butter (softened); 1½ cups white granulated sugar; 1 large egg; 1 teaspoon vanilla; ½ teaspoon salt; 2 teaspoons lemon zest ((one lemon)); 3 Tablespoons lemon juice ((one lemon)); 1 Tablespoon poppyseeds; 1 (3.4)oz box instant lemon pudding mix; 1 teaspoon baking soda; 3 cups all-purpose flour; 4 oz cream cheese (softened); 4 oz salted butter (softened); 3-4 Tablespoons mashed fresh blackberries; 1 teaspoon vanilla; ¼ cup cornstarch; 4 cups powdered sugar; ¾ cup blackberry jam ((approximately))

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Lemon Blackberry Cookies are soft, chewy lemon poppyseed cookies with blackberry cream cheese frosting and a scoop of blackberry jam on top!

It's another Crumbl copycat cookie recipe that's allllll the rage around here! Right behind Cherry Cheesecake Cookies.

Ingredients

Here's the basics you'll need for this unique cookie recipe. Amounts are always in the recipe card below!

Butter - salted
Sugar - white granulated
Salt
Lemon Pudding Mix - instant
Lemon - juice and zest of
Egg
Vanilla Extract
Flour - all purpose
Poppyseeds
Baking Soda
Cream Cheese - full fat or ⅓ fat
Powdered Sugar
Blackberries
Cornstarch
Blackberry Jam

How To Make Them

These are bigger than your average cookie, so make sure you use a larger scoop.

No chilling is required for this lemon poppyseed cookie dough either!

START by creaming together softened butter and white granulated sugar in a mixing bowl using an electric mixer, or stand mixer with a paddle attachment, for about 3 minutes until fluffy. Add in salt, vanilla, and egg and mix well.

ADD in lemon zest, juice, and poppyseeds and mix until combined.

DRY INGREDIENTS go in last: lemon pudding mix (instant), baking soda, and flour. Mix well.

SCOOP cookie dough into ⅓ cup portions onto a cookie sheet, 6 to a pan to provide enough space to bake. Flatten tops slightly into thick round hockey puck shapes.

BAKE at 350 F for 11-12 minutes, until edges are juuuust golden brown and beginning to crack. Remove and let cool completely before frosting.

MAKE FROSTING by first mixing together softened cream cheese and butter with an electric mixer until fluffy, 1-2 minutes. Add in vanilla, and crushed blackberries (I mash them inside a small Ziploc bag first).

Add in cornstarch and powdered sugar one cup at a time until frosting reaches desired consistency. I usually make it a little thinner and refrigerate it for a few minutes to firm up.

FROST COOKIES by transferring frosting to a piping bag or resealable bag and piping in a spiral pattern onto the top of the cooled cookies, starting from the center and working outward.

TOP lemon cookies with about a tablespoonful of blackberry jam in the middle of the cookie and spread flat, careful not to mix into the frosting.

The blackberry jam can be homemade or store-bought. Optionally garnish cookies with extra lemon zest, a blackberry, or tiny triangular slices of lemon.

How to Store Lemon Blackberry Cookies

Since these cookies are topped with a blackberry cream cheese frosting, they should be refrigerated within 3-4 hours after assembling. They can be refrigerated for 3-4 days in an airtight container.

These cookies are best served at room temperature in my opinion.

Can you freeze Lemon Blackberry Cookies?

Yes, you can freeze them unfrosted. Since the frosting has cream cheese in it, I don't recommend freezing the frosting since it could make the texture grainy when thawed. Instead, you can make the cookies ahead and thaw when ready to use, then make a fresh batch of frosting to use when ready to serve.

More Crumbl Cookie Recipes

Here are a few of my favorite Crumbl Copycat cookie recipes!

I hope you enjoy these amazing cookies as much as we have!

Baked Lemon Blackberry Cookie with frosting on wooden cutting board with lemon slices and blackberries.

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5 from 7 votes