SPRING - it just makes me want to dive into lemons, limes, berries, and oranges. My pick for the main ingredient this week is blackberries. When I was young, my sister and I would ride our bikes all over. Along the road were bushes and bushes of blackberries that we would stop and eat. I miss the wild blackberry bushes, but now I have the grocery store. I am not sure about the tradeoff, but I will take it at this stage.
Of course, another one of my favorite flavors is the lemon! So versatile and adds brightness to anything; I wish I had a lemon tree in my backyard. The lemon glaze on this cookie is adjustable, so you can control the amount of lemon taste you would like. I hope you enjoy it!
Making Blackberry Filling
You can find the full recipe at Homemade Blackberry Lemon Filling.
IngredientsJump to Recipe for Amount
- Fresh Blackberries
- Lemon juice
- Lemon zest
- Corn starch
Add the blackberries, lemon zest, and sugar, heating over medium heat. You want to stir for 5 to 10 minutes smashing the blackberries. Mix the lemon juice and cornstarch in a small bowl and add to the blackberries.
Continue stirring and breaking down the blackberries. Keep the blackberry mixture to a low boil so that the cornstarch can thicken the blackberries. This stirring will take 5-7 minutes, then take the pan off the heat.
Let the blackberry filling cool a little before moving it to a glass jar. I let it cool for about half an hour before putting a lid on the glass jar and placing it into the refrigerator. I let mine in the fridge overnight.
Ingredients for Cookie Roll and GlazeJump to Recipe for Amounts
- Butter unsalted
- Sugar white
- Vanilla Extract
- Kosher Salt
- Baking powder
- Baking soda
Time to Make the Cookies
Weigh or measure the flour, salt, baking powder, and baking soda into a bowl, don't forget to run a whisk through to blend. Next, take the blackberry filling from the refrigerator and strain the juice. If there is too much juice, it will bleed into the cookie dough as it bakes.
Weigh or measure the sugar and add it to the mixer bowl. Add the room temperature butter and mix for 2 to 3 minutes on a medium speed until light and fluffy.
Next, add one egg at a time until incorporated. Before you scrape down the bowl, add the milk and vanilla extract.
After scraping the bowl, turn the mixer to a slow speed and gradually add the flour mixture. Do not over mix the flour; if there are bits of flour at the bottom, no worries, you can mix them in by hand.
Add the dough to a floured pastry mat and incorporate any loose flour into the dough.
Divide the dough in half and make two rectangular shapes. Lay a parchment paper on the counter and flour it before adding one of the dough rectangles. Roll it out, trying to keep the shape.
Take half of the strained blackberry filling and gently spread it onto the cookie dough. You want at least 2-3 inches around the edges to account for any blackberry filling that may spread when rolling the dough into a log.
If you are not as fond of blackberry seeds as I am, you can mix half of the blackberry filling with blackberry jam. But make sure the two together equals what you would have used if it was only the blackberry filling. Otherwise, you will have blackberry filling coming out from all sides.
I use parchment paper so as I roll the dough, I can pick up the parchment to help in the rolling. Pat the ends to make them squared and wrap the log in plastic wrap.
I take the center of a paper towel and cut it length-wise to lay the plastic-wrapped log onto the cardboard. The shape acts as a cradle and helps keep the form of the log.
Refrigerate the logs for 1 to 2 hours or overnight, which is what I did.
Heat the oven to 350° and line two sheet pans with parchment paper. Unwrap one of the logs and slice cookies ¼ to ⅜ of an inch thick using a sharp knife.
Place 12 sliced cookies onto a pan and bake for 10-12 minutes.
Then, if using a cooling rack, I lay down parchment paper on top of the wire. Because as the cookies cool, the filling could stick to the wire, and the center of the cookie might come out when you move them later.
Having the parchment paper under the cooling cookies also keeps down the mess when you add the lemon glaze later.
Adding Lemon Glaze
Very easy glaze and takes no time at all to make. In a bowl, add the powdered sugar, lemon zest, and honey, giving it a stir. Add one tablespoon of lemon juice at a time to get the desired thickness.
You can change the strength of the lemon taste for the glaze by substituting a tablespoon of milk for a tablespoon of lemon juice.
Take a teaspoon of the glaze and go back and forth over each cookie. This glaze gives a beautiful lemon taste, but you can still see the roll of the blackberry filling.
Since this cookie does use fresh blackberries and there is some liquid associated with the filling, I do not store these in an air-tight container.
More Cookies to Enjoy!
Blackberry Roll with Lemon Glaze CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted
- 1 cup (200 g) Sugar white
- 2 (2 ) Eggs
- 2 Tablespoons (2 Tablespoons) Milk just not fat free Milk
- 2 teaspoon (2 teaspoon) Vanilla Extract
- 3 ½ cup (437.5 g) Flour
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 ½ teaspoon (1.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Baking soda
BLACKBERRY LEMON FILLING
- 10 oz (283.5 g) Fresh Blackberries
- ¼ cup (50 g) Sugar
- 1 teaspoon (1 teaspoon) Lemon juice
- ¼ teaspoon (0.25 teaspoon) Lemon zest
- 1 teaspoon (1 teaspoon) Corn starch
- 1 ½ cup (180 g) Powdered sugar
- 3 tablespoon (3 tablespoon) Lemon juice
- 1 teaspoon (1 teaspoon) Lemon zest
- 1 teaspoon (1 teaspoon) Honey
BLACKBERRY LEMON FILLING
- Combine the cornstarch and lemon juice in a small bowl. In a saucepan, add the blackberries, lemon zest, and sugar, and bring to a low boil, stirring continuously for about 5 to 10 minutes. The blackberries will soften, which is an excellent time to start smashing the blackberries as they break down.
- Then add the cornstarch mix and continue on a low boil for another 5 to 7 minutes until it thickens slightly. Move the pan off the heat to cool before adding the filling to a glass jar. I make this the day before and keep it in the refrigerator until I am ready to use it.
- In a large bowl weigh or measure the flour, salt, baking powder, and baking soda together. I run a whisk through the dry ingredients to blend. Set the bowl aside. Zest and juice your lemon into separate bowls and set them aside. Finally, weigh or measure the sugar.
- Using a hand or stand mixer, blend the sugar and butter until light and fluffy, about 2 to 3 minutes on a medium mixer speed. Next, add one egg at a time and mix through before adding the milk and vanilla extract. Scrape down the sides and turn the mixer to a slow speed. Slowly add the flour mixture and incorporate. Blend but don't over mix; you can combine any flour pieces at the bottom of the mixer bowl by hand. Place the dough onto a lightly floured pastry sheet and divide it into 2 rectangular-shaped blocks.
- What you want to do is form a log shape after you roll the cookie dough. But cookie dough can stick when you are trying to roll it. So, I use a flat sheet of parchment paper that I lightly flour and use a rolling pin to form a rectangular shape. Using the parchment paper lets you get under the rolled-out cookie dough. If you do this on a counter and it sticks, it will be tough to get it to roll.
- After creating the rectangular shape, spread a layer of the blackberry mixture on the dough. I leave 2 to 3 inches around the edges with no blackberry filling. This way, it doesn't squeeze out all over the place when you get to the end of rolling the dough into a log shape. Gentle start the roll and continue until it is in a log shape.
- Wrap the log with plastic wrap. I use a paper towel cardboard insert cut length-wise to cradle the log and helps keep its shape. Do the same thing with the other block of cookie dough. Put both wrapped logs into the refrigerator for at least 1 to 2 hours, or I like to keep mine in the fridge overnight; it makes it easier to slice.
- Heat your oven to 350°, and line 2 cookie sheet pans with parchment paper. Take a roll from the fridge and unwrap from the plastic wrap. Using a sharp knife, I slice off the ends if they do not have any filling and slice the rest of the roll in ¼ - ⅜ inch-thick slices. I put 12 slices onto a prepared sheet pan. Bake for 10-12 minutes until just a little golden brown.
- After I pull the cookies from the oven, I put parchment paper or wax paper onto my wire rack. If I do not, the blackberry filling sticks to the wire rack, and half the cookie might stay on the wire rack as you take the cookies off.
- After the cookies have cooled completely, start the lemon glaze. In a bowl, add the powdered sugar, honey, and lemon zest giving it a stir. Then, start adding one tablespoon of lemon juice at a time to get the desired consistency. Take a teaspoon of the glaze and go back and forth 2 or 3 times across the top of each cookie. I let them sit for an hour to let the glaze harden.