Blackberry Basil Cookies have crispy edges, chewy middles, and the most wonderful aromatic quality. These summery cookies are slightly elevated thanks to the addition of fresh basil that beautifully compliments the sweet blackberries!
Blackberry Basil Cookies
The first time I ever enjoyed blackberry and basil together was in a cocktail. Since that first sip, I’ve been entranced! The way that the juicy, sweet berries and pungent basil come together is a thing of beauty. With this recipe, I took those two oh-so-summery ingredients and turned them into my new favorite homemade cookie. These cookies aren’t too sweet and they have the most satisfying bite – think crispy edges and buttery soft middles that have the best chewy component. Whether you make these for a tea party, Bridgerton viewing party, picnic in the park, or any other sunny soiree you have planned, you’ll be so glad you did!
Enjoy more of my favorite cookie recipes like coconut cookies, s’mores cookies, and monster cookies!
Why is my dough purple?
Purple dough just means that you may have folded in the berries a bit too roughly. No worries, though! Your cookies will still be amazing, they’ll just have a bit more pronounced berry flavor. To prevent this from happening, make sure to pat the berries dry after rinsing and fold them in very gently. You can also toss them in a little bit of flour before adding to the dough if you’re worried.
How to Make Blackberry Basil Cookies
- Prepare. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients. Beat the butter and sugar together in a separate bowl until light and fluffy. Mix in the egg, milk, and vanilla.
- Make the dough. Add the dry ingredients and mix to combine. Gently fold in the blackberries and basil.
- Place on a baking sheet. Use a cookie scoop to form 2-inch balls and place 6-8 on the prepared baking sheet.
- Add sugar and bake. Sprinkle with coarse sugar, then bake for 12-14 minutes until the edges are brown.
- Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy! Serve slightly warm or at room temperature and sprinkle a bit more coarse sugar on top.
Storing
Let the cookies fully cool to room temperature before storing in an airtight container at room temperature for up to 3 days. Or, refrigerate for up to 1 week.
Ingredient Notes
- All-Purpose Flour – Spoon and level the flour for the most accurate measurement.
- Baking Powder and Baking Soda – Both of these ingredients need to be relatively fresh! Double check the ingredients and make sure they’re not expired.
- Salt – Just a pinch to help enhance the other flavors.
- Butter – Unsalted and at room temperature. If you use salted butter, you may want to omit the extra sprinkle of salt.
- Granulated Sugar – Want to go the extra mile? Rub the fresh basil into the sugar before using.
- Egg – I like to bake with room temperature eggs so they’re easier to mix with the other ingredients.
- Vanilla Extract – A little goes a long way!
- Fresh Basil – Chop it very finely so it distributes evenly in the cookie dough.
- Fresh Blackberries – Try not to use frozen berries if you can help it. Frozen berries release a lot of liquid, which will make the dough sticky and cause the cookies to spread.
- Milk – I use whole milk, but any other milk should work too.
- Coarse Sugar – A little sprinkle of this on top of the cookies both before and after baking is so satisfying!
Enjoy!
~Nichole
Blackberry Basil Cookies
Ingredients
- 1 3/4 Cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 Cup Unsalted butter at room temperature
- 3/4 Cup Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 2 Tbsp Finely chopped fresh basil
- 3/4 Cup Fresh blackberries each sliced in half
- 2 Tbsp Milk
Optional:
- 1/4 Cup Coarse sugar for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and granulated sugar together in a separate large bowl until light and fluffy, about 3 minutes at medium speed.
- Mix in the egg, milk, and vanilla until fully combined.
- Add the dry ingredients and mix to combine.
- Gently fold in the blackberries and basil until just combined.
- Use a cookie scoop or your hands to form 2-inch balls from the cookie dough and place 6-8 on the prepared baking sheet, evenly spaced.
- Sprinkle with coarse sugar if using, then bake for 12-14 minutes until the edges are brown and the top is no longer wet.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve slightly warm or at room temperature and sprinkle a bit more coarse sugar on top if desired.
Notes
These blackberry basil cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
