The pink swirls remind me of cursive “l”s, ruffles, and Elvis bangs.
The truth is, at first, I put zig zags on top of these cookies and it wasn’t as lovely.
I made these at night. That’s why there isn’t a photo of the dough being sampled and the powdered sugar being powdery. I did take this photo of the icing being all artsy-like on a beater, though.
And did you know that this frosting is such a lovely pink because of blackberries alone? Believe it, sister, blackberries have skills.
Oh! And this cookie recipe won a contest. (It won that before I ever made them.) So, they are award-winning and with the pink swirls, they are hotties.
Lemon Crinkle Cookies + Blackberry Icing
Recipe for cookies adapted from LDSLiving
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/2 vanilla bean seeds scraped, or 1/2 t vanilla extract
- 1 egg
- 1 t lemon zest
- 1 T fresh lemon juice
- 1/4 t salt
- 1/4 t baking powder
- 1/8 t baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 T butter, melted
- 1 cup powdered sugar
- 2 t lemon juice
- 3 blackberries smashed + pressed through a fine mesh strainer
- Make cookies. Preheat the oven to 350°F. Spray a baking sheet or two with cooking spray or line with parchment paper.
- In a small bowl, rub the lemon zest into the sugar until it looks like wet sand. Then, in a large bowl, cream butter and zesty sugar until light and fluffy. Whip in vanilla, egg, and lemon juice. Scrape sides and continue mixing. Stir in salt, baking powder, baking soda and flour until just combined. Pour powdered sugar into a bowl. Roll a heaping teaspoon of dough into a ball, and then roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes. The bottoms with begin to barely brown and the cookies won’t be shiny in the center anymore. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make icing. Using an electric mixer beat butter and 2/3 cup powdered sugar together until it looks like large crumbs. Add two teaspoons lemon juice and mix completely. Add blackberry juice to icing. Add remaining 1/3 cup powdered sugar one tablespoon at a time until slightly thicker than a glaze, you might not need all of it. Drizzle over cookies or pipe all loopy-like.