Blackberry Cookie Cups

Blackberry cookie cup with blackberry buttercream frosting.

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5 from 1 vote

Bursting with blackberry flavor these cookie cups will be sure to give you all the taste of summer in one bite.

Prep Time1

Total Bake Time16

Chill1 2

Total Time1 3 16

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 121kcal

Ingredients

Blackberry Filling

18 ounces (18 ounces) Blackberries
½ cup (100 g) Sugar
¼ teaspoon (0.25 teaspoon) Lemon zest
2 teaspoon (2 teaspoon) Lemon juice
2 teaspoon (2 teaspoon) Corn Starch

Cookie Cups

1 cup (227 g) Butter unsalted
6 ounces (6 ounces) Cream Cheese
¼ teaspoon (0.25 teaspoon) Almond extract
2 ½ cups (312.5 g) All-purpose flour

Strained Blackberries

6 ounces (6 ounces) Blackberries
1 teaspoon (1 teaspoon) Sugar
½ Tablespoon (0.5 Tablespoon) Water
¼ teaspoon (0.25 teaspoon) Lemon zest

Blackberry Buttercream Frosting

1 teaspoon (1 teaspoon) Milk
½ cup (113.5 g) Butter unsalted
½ teaspoon (0.5 teaspoon) Vanilla Extract
2 Tablespoon (2 Tablespoon) Strained blackberry juice
2 cups (240 g) Powdered sugar

Instructions

Blackberry Filling

Combine the 18 oz of blackberries (make sure you have an extra 6 oz for the buttercream frosting.) Place them in a saucepan and add the sugar and lemon zest. Heat the mixture over medium heat while stirring.
As you stir, keep pressing the blackberries against the pan's side to break them apart as they become tender. This step may require 5-10 minutes. Combine the lemon juice with the cornstarch and incorporate it into the pan. Reduce the heat to achieve a gentle boiling point. Stir continuously for 5-7 minutes until the mixture thickens.
Take the pan off the heat and let it cool down before placing it in a glass jar that has a lid. Cover and place in the refrigerator.

Cookie Cups

Add the butter and cream cheese to a mixer bowl. Cream them together for 2 to 3 minutes before adding the almond extract. Scrape down the bowl and, on a low speed, gradually add the flour. Only mix for about 30 seconds; the dough will be crumbly.
Place the dough onto a pastry mat. Knead the dough until all the crumbs have been incorporated into a ball shape. Now flatten the ball into a flat circle and then wrap it in plastic. Refrigerate for at least 2 hours.
Preheat the oven to 350°F (175°C or 180°C). Place the chilled cookie cup dough onto a pastry mat and separate it into four equal portions. Take one of the quarters and roll it out. With a 3-⅛" round cookie cutter, cut out as many circles as possible from the rolled-out dough.
Spray a mini cup pan with Pam and place a cutout circle of dough into a hole to form a cup. I have a 48-cup pan to bake all the cups simultaneously. You don't want tears in the dough, or the filling will go under the cookie cup dough.
Fill each cup with the blackberry filling about ⅔ of the way full. This will give space for the filling to expand during baking and room for the frosting. Bake at 350°F (175°C or 180°C) for 15 to 17 minutes.

Strained Blackberries

Clean the reserved blackberries and add them to a small saucepan along with the sugar, lemon zest, and water. Over medium heat, stir to soften the blackberries and smash them against the side of the pan. This process will take about 7 minutes to extract most of the juice from the blackberries.
Transfer the blackberry mixture to a strainer placed over a bowl and begin pushing the juice through using a spoon. After all the liquid has been pressed through the strainer, cover the bowl and refrigerate to cool.

Blackberry Buttercream Frosting

Using a large star tip, set up your piping bag.
In the mixing bowl, place the room-temperature butter and beat it for approximately one to two minutes. Gradually incorporate the powdered sugar at a low speed. Mix for three minutes, then scrape down the sides of the bowl. Add the milk, vanilla extract, and blackberry juice to the bowl. Increase the mixer speed to medium-high and blend for five minutes. You may need to scrape down the bowl part way through.
Fill your piping bag with the buttercream frosting. I do one swirl around the top of each cookie cup. I refrigerate the cookie cups in a tight-fitting container. They will last for 4-5 days.

Notes

Although this recipe looks complicated, I break it down into parts. I do the filling on the first day and then assemble the cookie cup within the next two days. If you have a bunch of blackberries, this will help you use them in a delicious recipe.

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