Blackberry Lemon Glaze Tea Cookies
These Blackberry Lemon Glaze Tea Cookies are tender, buttery, and bursting with bright lemon and sweet blackberry flavors—perfect for your next cozy tea time treat!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup blackberries pureed
- 1 cup powdered sugar
- 1 tablespoon lemon juice for glaze
Instructions
- Begin by softening the butter to room temperature to ensure smooth creaming. Zest your lemon and juice it, measuring out the specified amounts. Puree the blackberries in a blender or food processor until smooth, then set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue until the mixture is pale, fluffy, and well combined — about 3 to 4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully combined. Next, stir in the lemon zest and fresh lemon juice, mixing just until incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula. Mix until just combined to avoid overworking the dough, which can make cookies tough.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.Bake for 12-14 minutes, or until edges are lightly golden and centers appear set. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and pureed blackberries until smooth. Adjust the consistency by adding more powdered sugar if too thin, or a splash of lemon juice if too thick.
- Once the cookies are completely cooled, drizzle or spread the blackberry lemon glaze over the top. Allow the glaze to set for at least 30 minutes before serving.
Equipment
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Zester or microplane
- Measuring cups and spoons
- Baking Sheet
- Cooling Rack
- Food processor or blender
- Small bowl and spoon
Notes
- For a vegan option, substitute butter with vegan butter and use a flax egg instead of a regular egg.
- Chill the dough for 15-20 minutes before baking to help cookies maintain their shape.
- Store baked cookies in an airtight container at room temperature for up to 3 days for best freshness.
- Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months; bake from frozen adding a few extra minutes.
- Try swapping blackberries with raspberries or blueberries for a different berry flavor twist.