Lemon Blueberry Ricotta Cookies

$To make Lemon Blueberry Ricotta Cookies, you will need fresh and simple ingredients. Here’s the full list: - 1 cup ricotta cheese - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - Zest of 1 lemon - 2 tablespoons lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen, if out of season) - Powdered sugar for dusting (optional) Ricotta cheese gives these cookies a soft and creamy texture. The unsalted butter adds richness. Granulated sugar sweetens the mix. A large egg helps to bind everything together. Vanilla extract brings warmth and flavor. Lemon zest and juice add bright, fresh notes. All-purpose flour provides structure. Baking powder and baking soda help the cookies rise. Salt balances the sweetness. Fresh blueberries add bursts of flavor. Finally, powdered sugar makes for a lovely finish if you choose to use it. These ingredients come together to create a delightful treat that’s easy to make. Trust me, once you gather these items, you’ll be ready to bake a batch of these tasty cookies! - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a large bowl, cream together the softened butter and granulated sugar. Mix until light and fluffy. - Add the ricotta cheese, egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth. - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. - Gradually add the dry mix to the wet mixture. Stir until just combined. - Gently fold in the fresh blueberries. Be careful not to burst them. - Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet. Space them about 2 inches apart. - Bake in the preheated oven for 12-15 minutes. The edges should be lightly golden. The centers may look a bit underbaked; this is okay! - Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. To get the best texture in your Lemon Blueberry Ricotta Cookies, avoid overmixing. When you mix the wet and dry ingredients, stop as soon as they come together. This keeps the cookies soft and tender. The ideal baking time is between 12 to 15 minutes. Watch for lightly golden edges. The centers may seem soft, but that’s what you want for a chewy cookie. For a lovely presentation, arrange your cookies on a decorative plate. Add a few extra blueberries and lemon slices for color. You can also dust cooled cookies with powdered sugar for a sweet touch. Serve them with lemon zest-infused whipped cream to impress your guests. One common mistake is overbaking the cookies. Keep an eye on them. Another mistake is skipping the cooling time. Let the cookies cool on the baking sheet for 5 minutes before moving them. This helps them set and stay soft. {{image_2}} You can change the flavor of your Lemon Blueberry Ricotta Cookies by using different fruits. Try raspberries or strawberries for a sweet twist. You can also mix in chopped peaches or blackberries for a burst of summer. Adding spices or extracts can enhance the flavor too. A dash of cinnamon or nutmeg adds warmth. Almond or coconut extract can give a lovely depth to the cookies. If you need gluten-free options, substitute all-purpose flour with a gluten-free flour blend. This keeps the cookies soft and tasty. For vegan adaptations, replace the egg with a flax egg. Use plant-based butter and a dairy-free ricotta. These changes make the cookies suitable for a wider range of diets without losing flavor. Adjusting sweetness can change the taste to your liking. If you prefer less sugar, cut back on the granulated sugar by a quarter cup. For a richer flavor, mix in nuts or chocolate chips. Chopped walnuts or dark chocolate chunks can add texture and depth. These tweaks let you customize your cookies while keeping them delicious and moist. To keep your Lemon Blueberry Ricotta Cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. Keep the container at room temperature for up to five days. If you live in a humid area, refrigeration helps maintain texture. Just let them warm to room temp before serving. You can freeze these cookies for later enjoyment. Allow them to cool completely. Then, place them in a single layer on a baking sheet. Freeze until firm, about one hour. Next, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to snack, simply thaw them at room temperature. To warm up your cookies, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5-8 minutes. This method helps them regain their soft texture. You can also use a microwave for a quick fix. Heat for 10-15 seconds, but be careful not to overdo it. Enjoy your warm, delicious cookies! To keep your cookies moist, store them in an airtight container. You can also add an extra spoon of ricotta. This helps the cookies stay soft. Yes, you can use frozen blueberries. Just make sure to add them straight from the freezer. Do not thaw them first. This will help keep the dough from turning blue. If you need a substitute for ricotta, use cream cheese or Greek yogurt. Both options will give a similar creamy texture. They will change the flavor a bit but still taste great. These cookies stay fresh for about five days at room temperature. If you want them to last longer, freeze them. They can keep for up to three months in the freezer. Yes, when baking at high altitudes, reduce sugar by 1-2 tablespoons. You may also need to add an extra tablespoon of flour. This will help the cookies hold their shape better. These Lemon Blueberry Ricotta Cookies are simple to make and taste great. We covered the key ingredients, step-by-step instructions, and helpful tips. Avoid common mistakes and explore tasty variations to suit your needs. Don’t be afraid to experiment with flavors and methods. Proper storage ensures your cookies remain fresh. With this guide, you can bake delicious treats every time. Enjoy the process and share these cookies with friends and family!$

Get ready to delight your taste buds with these Lemon Blueberry Ricotta Cookies! Soft, chewy, and bursting with flavor, these cookies combine creamy ricotta, fresh blueberries, and a zesty lemon twist for a perfect treat. Ideal for any occasion, they're easy to make and sure to impress. Click through to discover the full recipe and bring a touch of sunshine to your baking! #LemonCookies #BlueberryTreats #BakingFun #DessertRecipes

Print Recipe Pin Recipe

Ingredients

1 cup ricotta cheese

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

Zest of 1 lemon

2 tablespoons lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (or frozen, if out of season)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add in the ricotta cheese, egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined and smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries to the dough, being cautious not to burst them.

Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; this is perfect for a soft cookie texture.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

If desired, dust cooled cookies with powdered sugar before serving.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

- Presentation Tips: Arrange the cookies on a decorative plate and garnish with a few extra blueberries and lemon slices for a pop of color. Serve with a side of lemon zest-infused whipped cream for an added touch of elegance.