Blackberry Cookies-Sweet Burst of Flavor

Get ready to experience a delightful symphony of sweet and tart with these incredible Blackberry Cookies! Each bite delivers a vibrant burst of fruity flavor, perfectly complemented by a soft, chewy cookie base. These cookies are not just a treat for your taste buds, but also a feast for your eyes with their beautiful purple swirls.

Ingredients

• For the Blackberry Swirl:
• 1 cup fresh or frozen blackberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• For the Cookies:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. 1. Prepare the Blackberry Swirl: In a small saucepan, combine blackberries, 2 tablespoons granulated sugar, and lemon juice. Bring to a simmer over medium heat, mashing the berries gently with a fork. Continue to simmer for 5-7 minutes, or until the liquid has slightly reduced and thickened. Remove from heat and let cool completely.
2. 2. Preheat Oven & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
3. 3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4. 4. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, ¾ cup granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
5. 5. Add Egg and Vanilla: Beat in the egg until just combined, then stir in the vanilla extract.
6. 6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
7. 7. Swirl in Blackberries: Gently fold about ¾ of the cooled blackberry mixture into the cookie dough, swirling it in with a spatula a few times. Avoid overmixing to keep distinct swirls.
8. 8. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
9. 9. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
10. 10. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.