Lemon Blackberry Cookies

In a medium bowl, sift the flour, baking powder, baking soda, and salt. Use your hands to break the frozen blackberries into small pieces. It needs to be a packed 1 cup. Set aside.

2 ¾ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 cup Frozen blackberries

Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, and brown sugar on high speed for 2 minutes.

1 cup Unsalted butter, ¼ cup Brown sugar, 1 ¼ cup White granulated sugar

Add lemon zest, lemon juice, egg, and egg yolk and mix on medium until combined.

Zest of 2 lemons, 2 tablespoon Lemon juice, 1 Large egg, 1 Egg yolk

Add in the dry ingredients and mix on low speed until just combined. Take off the mixer and add in the blackberries. Use a rubber spatula to mix the dough.

Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes. This helps with the spreading.

Use a large cookie scoop ( about 2 TBSP) Scoop 6 cookie dough balls per cookie sheet.

Bake 1 sheet at a time. Bake for 14-16 minutes until the edges are lightly golden. The cookies need a slightly longer bake time because of the blackberries.

Let the cookie sit on the hot pan for 5 minutes before transferring to a cooling rack.