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Very Berry Holiday Cookies from Naturipe®

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Mixed Berry White Chocolate Frosted Cookies

Not sure if you want something fruity or chocolatey? You don’t have to decide with these yummy mixed berry cookies! Naturipe® Blackberries, Raspberries and Blueberries are the perfect addition to this rich white chocolate and cocoa cookie. Follow us @naturipe for more recipes and fun this holiday season!

Yield: 20 cookies
Time: 40 minutes + 30 minutes resting time

INGREDIENTS:

Cookies:

  • ¾ cup unsalted butter, softened
  • 1 ¼ cups sugar
  • 1 large egg
  • ¼ cup cocoa powder
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Frosting:

  • ⅓ cup white chocolate, chopped
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • 2 tablespoons fresh mixed Naturipe® berries, chopped (blackberries, raspberries, blueberries)

To serve:

  • ½ cup fresh mixed Naturipe® berries (blackberries, raspberries, blueberries)

DIRECTIONS:

  1. Preheat oven to 350ºF.
  2. In a large bowl, cream the butter with the sugar until soft and fluffy.
  3. Mix egg and vanilla extract into the mixture.
  4. Sift in the flour, cocoa powder, baking powder and salt and mix until everything is combined.
  5. Cover the bowl and place in the refrigerator for 30 minutes.
  6. Cover a baking tray with parchment paper.
  7. Roll the dough into golf-sized balls and place them on the tray slightly apart from each other.
  8. Flatten the balls a little with your hand.
  9. Bake for 10-12 minutes until golden.
  10. Let the cookies cool down.
  11. Meanwhile, prepare the white chocolate frosting.
  12. Melt white chocolate in a microwave or a pan using a double boiler.
  13. Using a blender or immersion blender, blend mixed berries with vanilla extract and salt. Place in a medium-sized bowl.
  14. Pour melted white chocolate into bowl with the blended berry mixture.
  15. Slowly add powdered sugar and mix until the frosting becomes more solid.
  16. Cover the frosting bowl and place in the refrigerator until the cookies are baked and completely cooled down.
  17. Spread frosting over the cookies and top with fresh mixed berries.

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Blueberry Lemon Cookies

Ever encounter a combination of flavors that leave you thinking - how have I not known about this all my life? This mixture of sweet Naturipe® Blueberries and the delicate citrus of the lemons come together to create a mouth-watering cookie that’s sure to delight all who take a bite.

Yield: 14–16 large cookies
Time: 60 minutes

INGREDIENTS:

  • 1 cup unsalted butter, melted and slightly cooled
  • 2 ¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon table salt
  • 1 teaspoon cornstarch
  • 1 ¼ cups granulated sugar
  • 1 tablespoon lemon zest (about 2 lemons)
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon extract
  • ½ cup white chocolate chips
  • 1 cup frozen Naturipe® Blueberries
  • ¼ cup turbinado sugar for sprinkling

DIRECTIONS:

  1. Melt butter in the microwave or on the stove. Let cool for 20 minutes.
  2. Preheat oven to 375°F, line two baking sheets with parchment paper.
  3. In a medium bowl whisk together the flour, baking soda, cream of tartar, salt, and cornstarch. Set aside.
  4. Place the white sugar in a medium bowl with the lemon zest and rub the sugar and zest together with your fingers. This will give more lemon flavor to the cookies.
  5. Add the cooled melted butter and the brown sugar to the bowl with the sugar and zest. Whisk until well combined.
  6. Whisk in the egg, lemon juice and lemon extract.
  7. Fold in dry ingredients using a rubber spatula. Mix until just combined and a few white streaks of flour remain. Add in the frozen blueberries. Fold these in gently. They will color the dough slightly. Do not over mix.
  8. Scoop dough using a medium cookie scoop or ice cream scoop. Each cookie dough ball should weigh 70g (2.5 oz). Place on prepared cookie sheets at least two inches apart.
  9. Sprinkle cookies with turbinado sugar.
  10. Bake at 375°F for 16–20 minutes or until the edges of the cookies are set and are a light golden brown.

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Mini Strawberry Scones

These delightful mini strawberry scones are the perfect treat for the holiday season. Soft, crumbly, and packed with a generous amount of fresh Naturipe® Strawberries, these sweet and tangy bites will leave you craving more.

Yield: 32 mini scones
Time: 1 hr 30 minutes

INGREDIENTS:

Scones:

  • 3 ¼ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 12 tablespoons unsalted butter, cold, cubed
  • 1 cup buttermilk
  • 1 cup chopped Naturipe® Strawberries (stems removed), place them in the freezer for at least 1 hour before using
  • 2 tablespoons melted butter
  • ¼ cup turbinado sugar (raw sugar)

Strawberry Glaze:

  • 1 cup Naturipe® Strawberries (stems removed)
  • 1 cup confectioners sugar

DIRECTIONS:

Scones:

  1. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
  3. Add the cubed butter. Use a fork, pastry cutter, or your fingers to cut the butter into the dry ingredients until the mixture is sandy and some larger chunks of butter still remain.
  4. Stir in the buttermilk until just moistened.
  5. Gently fold in the frozen strawberries.
  6. Turn out the dough onto a piece of parchment paper and start to work the dough into a ball. Working quickly, pat the dough into an 8” square. Place the square of dough in the freezer for 15 minutes to make it easier to cut if necessary.
  7. Place dough on a well floured surface.
  8. Use a sharp knife to cut the square into 2” squares, giving you 16 small squares. Then cut each of those squares diagonally to make 32 triangles.
  9. Place in the freezer for 30 minutes before baking.
  10. Preheat oven to 425°F.
  11. Take the scones out of the freezer and divide between the two baking sheets. Leave one sheet in the freezer while the other one cooks.
  12. Brush uncooked scones with melted butter and sprinkle with sugar.
  13. Bake the scones for 15-20 minutes until lightly browned, rotating the baking sheet after 7 minutes. Check scones at the 15 minute mark.
  14. Take the scones out of the oven and allow them to completely cool before glazing.
  15. While the scones are cooling make the strawberry glaze.

Strawberry Glaze:

  1. Use an immersion blender to puree the strawberries until smooth.
  2. Place the confectioners sugar in a small bowl.
  3. Mix in one tablespoon of the strawberry puree.
  4. Add up to two more tablespoons of strawberry puree.
  5. Drizzle strawberry glaze over cooled scones.

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Raspberry Cream Cheese Thumbprint Cookies

Thumbprint cookies are a holiday classic, and this recipe featuring Naturipe® Raspberries will be the star of any table spread.

Yield: 35-40 cookies
Time: 4 hrs 30 minutes (includes chilling dough)

INGREDIENTS:

Raspberry Jam:

  • 1 ½ teaspoons flour
  • 2 tablespoons lemon juice (zest the lemon before juicing and save the zest for the cookies)
  • 2 cups Naturipe® Raspberries
  • 1 ¼ cups sugar

Cookies:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon table salt
  • 6 oz full-fat brick cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon lemon zest
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons powdered sugar for dusting

DIRECTIONS:

Raspberry Jam:

  1. In a medium sized saucepan whisk together the flour and lemon juice. Add the raspberries and sugar and toss to coat the berries. Cook on medium-high heat until it starts to boil, stirring occasionally. Reduce heat and simmer for 20–30 minutes until it thickens. You should be able to run a spatula through the mixture and see a peek of the pan before the jam covers it back. Strain the jam through a sieve to get rid of raspberry seeds and let it cool in the fridge before using.

Cookies:

  1. Whisk the flour, baking soda, and salt together in a bowl. Set aside.
  2. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese on medium-high speed until smooth and creamy. Add the softened butter and beat until combined. Scrape down the bowl. Add sugar and beat on medium-high speed until smooth and creamy, 2–3 minutes. Scrape down the bowl. Add the egg, lemon zest, and vanilla, and beat on high speed until well combined for about 1 minute. Scrape down the bowl.
  3. Add the flour mixture to the wet ingredients and beat on low speed until dough comes together. The dough will be quite sticky. Cover the bowl and chill the dough for 2–3 hours in the refrigerator.
  4. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Take the dough out of the refrigerator. Roll one tablespoon of dough between your hands to form a ball. Place on the prepared baking sheet leaving about 2 inches between cookies. Use your thumb or the round end of a spatula or spoon dipped in flour to form a crevice in the center of the dough ball. Spoon ½ teaspoon of jam into each hole. Repeat with remaining dough.
  5. Place the baking sheet of cookies in the fridge for 10–15 minutes before baking.
  6. Bake for 12–14 minutes. Rotating baking sheet halfway through. Cookies will stay light in color but the very bottom should look set.
  7. Remove cookies from the oven and allow to fully cool before dusting with powdered sugar.

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Linzer Cranberry Cookies

For some old world charm at your holiday table this year, look no further than these delicious Linzer cookies featuring Naturipe® Cranberries. Sophisticated, yet so easy to make. Who knew cranberries could be so decadent? Head to our Instagram @naturipe for more recipes and holiday fun!

Yield: 20 cookies
Time: 30 minutes + 90 minutes resting time

INGREDIENTS:

Cookies:

  • ¾ cup butter
  • ¾ cup sugar
  • 1 ¾ cups all-purpose flour
  • ½ cup almond flour
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Cranberry Jam:

  • 2 cups fresh Naturipe® Cranberries
  • ¾ cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

DIRECTIONS:

  1. Preheat the oven to 350ºF.
  2. Start by preparing the jam: place fresh cranberries in a pot along with sugar, lemon juice and lemon zest. Stir and cook at low-heat for around 5 minutes until the cranberries start to break down. Cover the pot and cook for 25 more minutes until the jam is thick and has a caramel consistency.
  3. Remove from heat and blend using an immersion blender.
  4. Let the jam cool down in the refrigerator.
  5. Meanwhile, prepare the cookies: in a large bowl, cream the butter with the sugar until soft and fluffy.
  6. Sift in the flour, almond flour, salt, lemon zest and vanilla extract. Mix until all the ingredients are combined.
  7. Wrap the dough in plastic and place in the refrigerator to chill for around 90 minutes.
  8. Once hardened, remove from the refrigerator and unwrap the dough. Place parchment paper over the counter and dust with flour. Transfer dough to the sheet, dust with more flour and cover with another sheet of parchment paper. Then roll out until ¼-inch thick.
  9. Cut out cookies using a cookie-cutter of your favorite shape. Don’t forget to cut holes inside half of the cookies, since these will be the top cookies that will allow for the jam to show.
  10. Bake for 10-12 minutes.
  11. Allow the cookies to cool.
  12. Once cooled down, separate the cookies that have holes and dust them with powdered sugar using a sieve. Scoop a tablespoon of jam onto the bottom cookies and place the cut cookies on top.

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Avocado Truffles

Who doesn’t love a dessert that’s packed with healthy fats, fibers, and vitamins? These Naturipe® Avocado Truffles are rich and decadent and will make the perfect addition to your holiday table.

Yield: 10 truffles
Time: 20 minutes, plus 30 minutes to chill in refrigerator

INGREDIENTS:

  • ⅔ cup Naturipe® Frozen Avocado chunks, mostly thawed
  • 1 cup semisweet chocolate chips
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla
  • Dash of salt
  • 4 tablespoons cocoa (or alternative for rolling)

DIRECTIONS:

  1. Place avocado in food processor and pulse until smooth.
  2. Melt chocolate chips in microwave and add to avocado.
  3. Add maple syrup, vanilla and salt and process until smooth.
  4. Place in refrigerator until chilled enough to shape into balls.
  5. Roll into balls about an inch in diameter and roll in cocoa or alternative to coat.
  6. Store in refrigerator in airtight container for up to a week. Depending on coating, truffles may need light reroll before serving.

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Blackberry Shortbread Sandwich Cookies

Indulge in the irresistible charm of these delicious blackberry shortbread sandwich cookies! Yummy Naturipe® Blackberries make the buttercream filling a dazzling pink color and add a burst of natural sweetness in every bite.

Yield: 18-20 sandwich cookies
Time: 3 hrs (includes chilling dough)

INGREDIENTS:

Shortbread Cookies:

  • 1 cup unsalted butter, softened
  • ½ cup sugar
  • ¼ cup powdered sugar
  • ½ teaspoon fine sea salt
  • 1 large egg plus 1 large egg yolk, room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3 cups all-purpose flour

Blackberry Buttercream:

  • 1 cup Naturipe® Blackberries
  • 2 tablespoons lemon juice
  • 1 cup unsalted butter, softened
  • ½ teaspoon table salt
  • 4 cups powdered sugar

DIRECTIONS:

Shortbread Cookies:

  1. Use a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars, and salt together until creamy, about 2–3 minutes. Scrape down the bowl.
  2. Reduce speed to low and add the eggs and then the vanilla.
  3. Turn off the mixer and add the flour. Mix on low until you don’t see any bits of flour, be careful not to overmix the dough.
  4. Divide dough in half. Place ½ of dough on a piece of plastic wrap and shape into a disk. Cover in plastic wrap and repeat with the second half of the dough. Refrigerate for 10–15 minutes to firm up the dough before rolling it out.
  5. Using one piece of dough at a time, roll dough out on parchment paper to ¼" thick and place on your baking sheet. Repeat with the second half of the dough. Refrigerate dough for 2 hours.
  6. Preheat oven to 350°F.
  7. Use a 2" round cookie cutter to cut the dough into rounds. Peel off excess dough and arrange cookies at least 1" apart on the cookie sheet. Place sheet with cookies back in the fridge or freezer for 10 minutes before baking.
  8. Combine all of your excess dough scraps and reroll until all dough has been used.
  9. Bake for 15-18 minutes, rotating the baking sheet after 10 minutes. Cookies should just barely be beginning to brown on the edges. This will make sure the cookies stay slightly soft. Do not over bake.
  10. Let cookies fully cool before filling.

Blackberry Buttercream:

  1. Place the blackberries and lemon juice in a small saucepan. Bring to a boil over medium-high heat, then turn heat down to a simmer. Break up blackberries with your spatula and stir constantly until they’ve cooked down, about 7–10 minutes. Remove from heat and place blackberries in a sieve over a small bowl and push the berries through to separate out the seeds. Allow the puree to cool completely before using. You should have about ¼ cup.
  2. Make the buttercream. Use a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed for 2 minutes. Scrape down the sides.
  3. Add the puree to the butter and mix on low to medium speed until combined.
  4. Add the powdered sugar 1 cup at a time on low speed until all has been incorporated. Scrape down the sides as needed.
  5. Add the salt and mix on medium-high for 2 minutes.
  6. Transfer buttercream to a piping bag fitted with a #32 star tip. If you don’t have a star tip you can just cut off the end of the piping bag.
  7. Pipe a swirl of buttercream on one side of half the cookies. Top with remaining cookies.

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Strawberry Iced Pistachio Cookies

These buttery sugar cookies are taken to the next level when topped with rich icing made with fresh Naturipe® Strawberries and rounded out with crunchy pistachios sprinkled on top. Yum.

Yield: 30 cookies
Time: 30 minutes + 60 minutes resting time

INGREDIENTS:

Cookies:

  • ¾ cup unsalted butter, softened
  • 1 ½ cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon lemon extract
  • ½ teaspoon salt

Strawberry Icing:

  • ¼ cup Naturipe® Strawberries, stems removed, roughly chopped
  • ½ teaspoon lemon zest
  • 2 cups powdered sugar
  • 1 teaspoon corn syrup or 1 teaspoon egg white
  • 2 tablespoons pistachios, chopped, for garnish

DIRECTIONS:

  1. Preheat oven to 350ºF.
  2. In a large bowl, cream the butter with the sugar until soft and fluffy.
  3. Add the egg and stir it into the mixture.
  4. Sift in the flour, lemon extract and salt and mix until everything is combined.
  5. Cover the bowl and refrigerate for 60 minutes.
  6. Remove from refrigerator and unwrap the dough. Place a sheet of parchment paper on your kitchen counter and dust with flour. Transfer dough to the sheet, dust with more flour and cover with another sheet of parchment paper. Then roll out until ¼-inch thick.
  7. Cut out cookies using a cookie-cutter of your favorite shape. If dough starts to become sticky, place in the freezer for 5 minutes and keep shaping the cookies.
  8. Line a baking tray with parchment paper.
  9. Transfer the cookies onto the baking tray and bake for 10-12 minutes until golden.
  10. Let the cookies cool.
  11. Meanwhile, prepare the strawberry icing.
  12. In a medium-sized bowl, using an immersion blender, blend strawberries with lemon zest, powdered sugar, and corn syrup. If using egg whites instead of corn syrup, whisk until lightly whipped before mixing it in. Add a tiny bit of water if the icing is too thick, or more powdered sugar if it’s too runny. You should be able to get a dropping consistency.
  13. Cover the bowl and place in the refrigerator until the cookies are baked and completely cool.
  14. Pour icing over the cookies and decorate with chopped pistachios.

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Blueberry Orange Iced Cookies

These berry blue cookies are bursting with flavor and are sure to capture everyone’s attention and appetite! Frozen Naturipe® Blueberries give these cookies their unique color, and delicious taste. They’ll be gone before you know it!

Yield: 20 cookies
Time: 30 minutes

INGREDIENTS:

Cookies:

  • 1 cup frozen Naturipe® Blueberries
  • ⅔ cup butter
  • 1 cup sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon orange zest

Icing:

  • 1 tablespoon orange zest
  • 1 teaspoon orange juice (more if icing is too dry)
  • 2 cups powdered sugar
  • 1 tablespoon corn syrup or 1 teaspoon egg white
  • Handful of fresh Naturipe® Blueberries, to garnish

DIRECTIONS:

  1. Preheat the oven to 350ºF.
  2. Place frozen blueberries in a pan and cook at medium-high heat for 5 minutes until they have defrosted and released their juices. Mash using a fork and allow the blueberry purée to cool down.
  3. In a large bowl, cream the butter with the sugar until soft and fluffy, using a stand mixer.
  4. Add blueberry purée.
  5. Sift in the flour, orange zest, baking powder and salt and mix until everything is combined.
  6. Cover a baking tray with parchment paper.
  7. Roll the dough into golf-sized balls and place them on the tray slightly apart from each other.
  8. Flatten the balls a little with your hand.
  9. Bake for 10-12 minutes.
  10. Let the cookies cool down.
  11. Meanwhile, prepare the orange icing.
  12. In a medium-sized bowl, combine orange zest, orange juice, powdered sugar, and corn syrup. If using egg whites instead of corn syrup, whisk until lightly whipped before mixing it in. Add more orange juice if the icing is too thick, or more powdered sugar if it’s too runny. You should be able to get a dropping consistency.
  13. Cover the bowl and place in the refrigerator until the cookies are baked and completely cooled down.
  14. Pour icing over the cookies and decorate with fresh blueberries and orange zest.

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Gluten Free Berry Lemon Bars

Packed with tangy citrus and sweet berries, our Gluten Free Berry Lemon Bars bring together the best balance of your favorite flavors. Naturipe® Frozen Berries elevate these bars to create a twist on a classic loved by all. Check out our Instagram @naturipe for even more recipes this holiday season!

Yield: 9 bars
Time: 50 minutes

INGREDIENTS:

Bar:

  • 1 cup gluten free old fashioned rolled oats
  • ¾ cup of 1:1 gluten free baking “flour”
  • ⅓ cup light brown sugar
  • ¼ teaspoon dried ground ginger
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 2 cups (about 10 ounces) of Naturipe® Frozen Berries (berry blend) or your choice (Chop if you choose whole strawberries)
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice from about ½ small lemon
  • 1 tablespoon granulated sugar, divided

Glaze:

  • ½ cup powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon coconut milk, or other milk you prefer

DIRECTIONS:

  1. Place a rack in the center of your oven and preheat to 375°F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt.
  3. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.
  4. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  5. Scatter half of the berries over the crust.
  6. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and ½ tablespoon of the granulated sugar.
  7. Scatter on the remaining berries, then the remaining ½ tablespoon sugar.
  8. Sprinkle the reserved crumble mixture evenly over the top. You will have some fruit showing through.
  9. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumble topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  10. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, lemon zest and milk until smooth. Add more milk if a thinner consistency is desired.
  11. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

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Oatmeal Raspberry Cookies

Calling all raspberry fans, these Oatmeal Raspberry Cookies are sure to become your new favorite holiday cookie! Packed full of fresh Naturipe® Raspberries in every bite, you’ll be reaching for seconds of these soft and chewy cookies.

Yield: 16 cookies
Time: 20 minutes

INGREDIENTS:

  • ½ cup butter, softened
  • ⅔ cup dark brown sugar
  • 1 tablespoon vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 1 ½ cups rolled oats
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup Naturipe® Raspberries chopped

DIRECTIONS:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the butter and brown sugar. You can do this by an electric/stand mixer or by hand.
  3. Add in the egg and vanilla extract. Mix until combined.
  4. Then, add in the dry ingredients: flour, oats, baking soda and salt. Mix until a soft dough forms.
  5. Stir in the white chocolate chips & raspberries. Mix until the white chocolate chips & raspberries are evenly distributed throughout the dough.
  6. Scoop about 1 ½ - 2 tablespoons worth of dough at a time and roll the dough into balls. These cookies will spread in the oven so make sure to leave at least 2-3 inches in between each cookie.
  7. Bake for 10-12 minutes or until the edges have goldened. Let cool on the baking sheet for at least 10 minutes before you transfer them to a wire cooling rack.

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Lemon Blackberry Cookies

This Crumbl copycat recipe features soft, chewy lemon poppyseed cookies with blackberry cream cheese frosting and a scoop of blackberry jam on top. What more can you ask for? With a taste of Naturipe® Blackberries in every bite, these are the ultimate fruity cookie!

Yield: 16 cookies
Time: 30 minutes

INGREDIENTS:

Cookies:

  • ½ cup butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup powdered sugar
  • 1 egg room temperature
  • ½ teaspoon lemon extract or lemon juice
  • 1 ½ cups all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon poppy seeds

Blackberry Frosting:

  • 3 oz cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • ⅓ cup Naturipe® Blackberries, mashed
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Blackberry Jam:

  • 36 oz. Naturipe® Blackberries
  • 1 ½ cups granulated sugar
  • 2 tablespoons pectin

DIRECTIONS:

Blackberry Jam:

  1. Start by placing the blackberries, sugar and pectin in a large saucepan. Over medium low heat, stir to completely dissolve the sugar. You’ll want to ensure the sugar has dissolved otherwise the texture of your jam will be gritty and not smooth. To tell if the sugar has dissolved entirely, it’ll begin to produce more liquid.
  2. Bring the mixture to a rolling boil (a boil that can’t be stirred down) over high heat for about 5 minutes. If you are using a Dutch oven like we did you should be fine, but a lighter pan may result in the jam sticking to the bottom of the pan. Rub a spoon to the bottom of the pan to ensure this isn’t happening. If so, stir the jam ever so slightly and turn the heat down a little bit.
  3. Using a candy thermometer, once the jam has reached a 105°C/220° F it’s reached its setting point. At this point turn off the heat and allow to cool for about 10-15 minutes. Skim off any excess from on the top of the pan for a clean jam. If you don’t get it all no worries!
  4. Set aside. You can fill the remainder of the jam in bell jars.

Cookies and Frosting:

  1. Preheat the oven to 325°. Next, line two baking sheets with parchment paper and set aside.
  2. In a large bowl, cream together the butter, granulated and powdered sugars until smooth and creamy.
  3. Next, add in the egg, lemon juice and vanilla extract. Blend until combined.
  4. Place the flour, baking powder, salt and poppy seeds into the mixture. Blend until the flour begins to disappear within the dough as you don't want to overmix this dough to keep it light and airy.
  5. Using a large cookie scoop, place the dough on a baking sheet and space out. Using a measuring cup flatten the cookie out until you have about a ½" thickness. Bake the cookies for 11-13 minutes until set.
  6. Allow the cookies to cool for 10-15 minutes.
  7. While the cookies are baking, add the cream cheese and butter to a bowl. Blend until creamy and smooth. Add in the powdered sugar, blackberry puree and vanilla extract. Mix until light and fluffy.
  8. Frost the cookies with the blackberry frosting recipe and top with ½ a teaspoon of the blackberry jam.

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