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.
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
- Lemon Pudding Mix - instant
- Lemon - juice and zest of
- Vanilla Extract
- Flour - all purpose
- Baking Soda
- Cream Cheese - full fat or ⅓ fat
- Powdered Sugar
- 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!
Lemon Blackberry Cookies
For the Lemon Poppyseed Cookies:
- 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
For the Blackberry Cream Cheese Frosting:
- 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)
For the Cookies:
- Preheat the oven to 350 F. Prepare two baking sheets by either spraying with baking spray, lining with parchment paper, or a silicone baking mat.
- With an electric mixer using a paddle attachment, combine the butter, and white sugar, then beat on high speed until mixture is light and fluffy, about 3 minutes, scraping the sides of the bowl occasionally.
- Add egg, vanilla, and salt and mix well on medium speed. Then add lemon zest, juice, and poppy seeds and mix until combined.
- Add in instant pudding mix, baking soda, and mix. Then add in flour one cup at a time until well mixed.
- Scoop cookie dough in ⅓ cup portions onto a cookie sheet, 6 to a pan to allow for spreading. Flatten the tops of each dough ball slightly to make a thick round hockey puck shape.
- Bake for 11-12 minutes, until just barely golden brown and beginning to crack. Cool completely before frosting.
For the Frosting:
- Using an electric mixer, mix together softened cream cheese and butter on medium speed for 1-2 minutes until creamy and fluffy.
- Add in mashed blackberries, vanilla, and cornstarch. Mix in powdered sugar one cup at a time on low speed until frosting reaches desired consistency. Refrigerate for 15-20 minutes to firm up if needed before piping.
- Transfer to a piping bag with a round frosting tip and pipe onto cooled cookies in a spiral pattern, starting in the middle and working outward.
- Spoon 1 Tablespoon of blackberry jam onto the middle of each cookie and spread flat, careful not to mix into the frosting.
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