Categories: Cookies
Ingredients
- 1 cup fresh blackberries, plus a few extra
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 stick or 1/2 cup unsalted butter, softened
- zest of 1 lemon
- 1 large egg
- 1/4 cup milk
Directions
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Heat oven to 375° F, allowing 20-25 minutes for oven to be ready.
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Rinse and thoroughly dry blackberries.
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Line baking sheets with parchment paper.
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Combine flour, baking powder and salt in a medium-sized bowl and mix together with a wire whip.
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Place sugar and butter in bowl of an electric mixer, and blend together beat on medium speed until light and fluffy.
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Add the lemon zest and egg and mix until entirely incorporated.
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Add flour mixture in two portions, alternating with the milk, and mix each time until just combined.
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Gently fold in 1 cup of blackberries using a rubber spatula. The goal is to keep as many whole, uncrushed berries as possible. Some will crush and juice. That is what will give your cookies streaks of lovely purple color.
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Use a 2-teaspoon ice cream scoop to drop the cookies onto the prepared baking sheets.
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Bake cookies at 375° F for 10-11 minutes or until the bottoms are a light golden brown. (Gently use a spatula to peak underneath one or two to check!)
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Remove cookies from oven and place baking sheet on a wire rack. Cool for 4 minutes, then pull out the cookie sheet, leaving the cookies and parchment paper on the rack to cool completely.
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Wrap and freeze any cookies not served on the same day they were made as they tend to get stale quickly. Cookies can be frozen for 1-2 months.