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- 1 cup ricotta cheese - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup fresh blueberries, rinsed and patted dry I love using ricotta cheese in cookies. It adds a creamy texture and richness. The unsalted butter gives a nice flavor without being too salty. Granulated sugar helps the cookies rise and adds sweetness. Fresh blueberries burst with flavor in every bite. - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt All-purpose flour forms the base of the cookies. Baking powder and baking soda help them rise. A pinch of sea salt balances the sweetness and enhances flavor. - Zest of 1 large lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - Optional: powdered sugar for dusting Lemon zest adds a bright taste that pairs well with blueberries. Fresh lemon juice brings a tangy kick. Pure vanilla extract gives a warm flavor. If you want extra sweetness, dust with powdered sugar before serving. {{ingredient_image_2}} 1. Preheat the oven and prepare baking sheets: Start by heating your oven to 350°F (175°C). Line your baking sheet with parchment paper. This helps the cookies not stick. 2. Creaming butter and sugar: In a large bowl, mix the softened butter and granulated sugar. Use a hand mixer or stand mixer on medium speed. Beat for about 3-4 minutes until it looks light and fluffy. 3. Adding ricotta, egg, lemon zest, and vanilla: Now add the ricotta cheese, large egg, lemon zest, lemon juice, and vanilla extract. Mix this on low speed. You want a smooth batter with everything blended well. 1. Sifting and combining dry ingredients: In a different bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt. This helps to mix them evenly and removes lumps. 2. Incorporating dry with wet ingredients: Gradually add the dry mix into the wet mix. Use a spatula to fold them together gently. Be careful not to overmix. You want to keep it light and airy. 3. Folding in blueberries: Carefully fold in fresh blueberries. Use a spatula and mix gently. This ensures the berries stay whole and do not get crushed. 1. Dropping dough onto the baking sheet: Use a tablespoon or cookie scoop to drop rounded mounds of dough onto the prepared sheet. Space them about 2 inches apart. 2. Baking time and visual cues: Place the baking sheet in the oven. Bake for 12-15 minutes. The cookies should be lightly golden around the edges and spring back a little when touched. 3. Cooling instructions: After baking, take the cookies out and let them cool on the sheet for about 5 minutes. This helps them firm up. Then, move them to a wire rack to cool completely. To make the best Lemon Blueberry Ricotta Cookies, you need the right batter. Aim for a thick but smooth mixture. Use a hand mixer to blend the butter and sugar until fluffy. This helps the cookies rise well. Avoid overmixing the batter. When adding the dry ingredients, fold them in gently. Too much mixing can make the cookies tough. Keep the batter light and airy for a soft texture. For a fluffy cookie, use room temperature ingredients. This step helps all the components mix well. Ricotta cheese adds moisture, making the cookies tender. To boost the flavor, try adding a splash of almond extract. It pairs well with lemon and blueberries. You can also mix in lemon zest for extra zing. Always use high-quality ingredients. Fresh blueberries are key to great taste. They burst with flavor in every bite. Avoid frozen blueberries if you can; they can make the dough soggy. To make your cookies look beautiful, dust them with powdered sugar. This adds sweetness and a nice finish. Serve them on a colorful plate. Add fresh blueberries and a sprinkle of lemon zest for a pop of color. Arranging the cookies nicely makes an inviting treat. Enjoy! Pro Tips Use Room Temperature Ingredients: Ensure that your butter and egg are at room temperature for a smoother batter and better incorporation of ingredients. Don’t Overmix: Gently fold the dry ingredients into the wet mixture to keep the cookies light and airy. Overmixing can lead to dense cookies. Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, make sure they are thawed and patted dry to prevent excess moisture. Optional Variations: Experiment by adding a pinch of cinnamon or a splash of almond extract for a unique twist on the classic flavor profile. {{image_4}} For those who need dairy-free options, you can swap ricotta with tofu or cashew cream. Both options create a similar creamy texture. If you prefer gluten-free cookies, use almond flour or a gluten-free flour blend. For a healthier touch, consider coconut sugar or a sugar substitute like stevia. These swaps keep the flavor intact while meeting dietary needs. You can switch up the fruit in these cookies. Try raspberries or strawberries for a new taste. Adding spices, like cinnamon or nutmeg, gives a warm twist. You can also play with different citrus. Lime or orange zest can add a fresh zing to the cookies. If you want to mix things up, try making lemon blueberry bars instead of cookies. Simply spread the dough in a pan and bake it. For a fun twist, make mini cookies. They’re cute and perfect for sharing. You can also create sandwich cookies by adding frosting between two cookies. This makes for a delightful treat! Store your lemon blueberry ricotta cookies at room temperature. Keep them in a cool, dry place. Use airtight containers to keep them fresh. This will help prevent them from drying out. You can freeze these cookies both before and after baking. To freeze before baking, scoop the dough onto a baking sheet. Place it in the freezer until firm, then transfer to a bag. For freezing after baking, let the cookies cool completely. Then, wrap them tightly and place them in a freezer bag. When you want to enjoy your cookies, thaw them at room temperature. This will help keep their soft texture. You can also warm them in the oven for a few minutes for that fresh-baked feel. These cookies last about 5 days at room temperature. Keep an eye out for signs of spoilage. If they smell off or have a hard texture, it’s best to toss them. Enjoy your cookies while they're fresh! Yes, you can use frozen blueberries. However, they may change the texture. Frozen blueberries have more moisture than fresh ones. This can make the cookies wetter. If you use frozen berries, do not thaw them. Add them straight to the dough. This helps keep the dough from becoming too runny. To make your cookies more lemony, use more lemon zest. You can also add more lemon juice. Start with an extra teaspoon of zest and juice. Mix well to taste. If you want a stronger flavor, add even more until it suits you. Just remember, too much liquid can change the dough. If your dough is too sticky, add more flour. Start with a tablespoon at a time. Mix it in gently until the dough feels right. You can also chill the dough for 30 minutes. This will help it firm up and be easier to scoop. Yes, you can make these cookies ahead of time. Prepare the dough and scoop it onto the baking sheet. Then, cover it with plastic wrap. You can freeze the dough for up to three months. When ready to bake, just thaw it in the fridge overnight. Then, bake as usual. In this blog post, we explored delicious lemon blueberry cookies, focusing on key ingredients like ricotta and fresh blueberries. We detailed step-by-step instructions for making the dough, mixing, baking, and cooling. Tips on perfecting texture and flavor added extra insights. We also shared variations for dietary needs and unique tastes, plus storage advice to keep cookies fresh. Enjoy baking these treats and feel free to experiment. Your cookies will be a hit, whether for yourself or sharing with friends. Happy baking!

Lemon Blueberry Ricotta Cookies

Deliciously soft cookies made with ricotta cheese, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 2 cup unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large zest of lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon fine sea salt
  • 1 cup fresh blueberries, rinsed and patted dry
  • 1 teaspoon pure vanilla extract
  • optional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
  • In a spacious mixing bowl, combine the softened butter and granulated sugar. Beat them together using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color (about 3-4 minutes).
  • Incorporate the ricotta cheese, egg, lemon zest, lemon juice, and vanilla extract into the creamed mixture. Mix on low speed until all ingredients are fully combined and the batter is smooth.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt to ensure even distribution and remove any lumps.
  • Gradually sift the dry ingredient mixture into the wet ingredients, gently folding with a spatula or wooden spoon until just combined. Be careful not to overmix; you want to keep the batter light and airy.
  • Carefully fold in the fresh blueberries, using a spatula to gently mix them into the dough without crushing them.
  • Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges and spring back slightly when touched.
  • Once they are baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This will help them firm up before transferring them. Then, move the cookies to a wire rack to cool completely.
  • Optional: For an added touch of sweetness and presentation, lightly dust the cooled cookies with powdered sugar before serving.

Notes

For an added touch of sweetness and presentation, lightly dust the cooled cookies with powdered sugar before serving.
Keyword blueberry, cookies, lemon, ricotta