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Blackberry Basil Cookies

Delightful cookies that combine fresh blackberries and aromatic basil for a unique, chewy dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups All-purpose flour
  • 0.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt
Wet Ingredients
  • 0.5 cup Unsalted butter (at room temperature) Make sure the butter is at room temperature for easy mixing.
  • 0.75 cup Granulated sugar
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 2 Tbsp Milk Reduce slightly if using frozen blackberries.
Mix-ins
  • 2 Tbsp Finely chopped fresh basil Experiment with the amount of basil to find the perfect balance for your taste.
  • 0.75 cup Fresh blackberries (each sliced in half) Gently fold in to avoid breaking them up too much.
  • 0.25 cup Coarse sugar for topping Sprinkle on top before baking if desired.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate large bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes at medium speed.
  4. Mix in the egg, milk, and vanilla until fully combined.
  5. Gradually add the dry ingredients and mix gently to combine.
  6. Fold in the blackberries and basil until just combined.
Baking
  1. 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.
  2. Sprinkle with coarse sugar if desired, then bake for 12-14 minutes until the edges are brown and the tops are no longer wet.
  3. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies can be enjoyed warm or at room temperature. They pair wonderfully with a glass of milk, a cup of tea, or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.