Desserts Recipes

Blackberry Cobbler Cookies

These sweet butter cookies, filled with some slightly tart blackberries were the perfect end to our late-summer day of berry picking.

Blackberry Cobbler Cookies

Cobbler Thumbprint Cookies

One of my favorite things to do as the end of summer approaches is to go blackberry picking. A few weeks ago we went to one of our favorite spots and picked a big bucket of blackberries, while keeping an eye on my son and his cousins who were splashing in a lake nearby. My 2 yr old daughter loved picking the blackberries and kept saying “pick, pick” for the rest of the day.

When we got home I really wanted to make a yummy goodie using some of the blackberries, but be able to still have enough to freeze some for later. However all the recipes for blackberry crumble or cobbler that I found would have used up my entire bucket of blackberries.

Since I didn’t want to use an entire day’s worth of berries on a single (albeit delicious) dessert, I decided to improvise by creating these delicious blackberry cobbler cookies. They were so yummy and the perfect way to curb my cobbler craving while leaving plenty of blackberries to freeze for future goodies!
Blackberry Cobbler Cookies

Blackberry Cobbler Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup real butter cut into ½ inch cubes
  • ⅔ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ cup water
  • 1- 2 cups washed blackberries
  • ¼ cup sliced almonds
  • ¼ cup powdered sugar
Instructions
  1. Preheat oven to 350°.
  2. Mix together flour and sugar.
  3. To the flour and sugar mixure, add cubes of butter and crumble together to form a dough that you are able to form into balls. If mixture is too crumbly, you can add up to ¼ cup of water in 1 tbsp increments until you get desired consistency. Do not put in too much water as it will make your dough too sticky.
  4. Form dough into balls and place onto ungreased cookie sheet. Form a thumb-sized indent in each cookie.
  5. In the indent place 1-2 whole blackberries and 1-2 slivered almonds. (I started by putting in the blackberries, then arranged the almonds sticking out around the berries for an interesting design!)
  6. Bake for 8-10 minutes or until slightly browned.
  7. Allow to cool slightly, then dust the tops of the berries with a sprinkling of powdered sugar.

 

 

 

Leanne Cox is a guest writer for CleverHousewife.com. She is a stay-at-home mom to two kids, and a credentialed preschool teacher. Leanne teaches “mommy-and-me” and “preschool style” music & movement classes through her business “Little Stars Music & Movement Classes” . She is passionate about encouraging early childhood education through hands on learning and exploration

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2 Comments

  • Mmm, these look yummy and very easy to make. I was just trying to think of something different to make with blackberries. I will try these soon!

  • These turned out good, very crumbly and very buttery, but good. Tip: definitely cook on a cookie sheet with an edge due to the amount of butter– there is grease spillage in your oven otherwise. Our blackberries are VERY large (they are not the wild ones) so I could only fit one blackberry in each thumbprint. They were also very sweet, so I decided against the powdered sugar. I guess it is just a personal preference.

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