Blackberry Basil Cookies

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 14

Total Time 34

Servings Cookies

Calories 140kcal

Author Nichole

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

Storing:
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.