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The key to making Lemon Blueberry Ricotta Cookies shine lies in the quality of your ingredients. Here’s what you will need: - 1 cup ricotta cheese - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - Zest of 1 lemon - 2 tablespoons lemon juice - 2 cups all-purpose flour - 1 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt - 1 cup fresh blueberries - 1 teaspoon vanilla extract - Optional: powdered sugar for dusting Each ingredient plays a vital role in creating the perfect cookie. The ricotta cheese adds moisture and a rich flavor. The unsalted butter brings creaminess, while sugar adds sweetness. The egg binds everything together. Lemon zest and juice give that bright, fresh taste we love. All-purpose flour provides structure, and the baking powder and baking soda help the cookies rise. Salt balances the sweetness. Fresh blueberries burst with flavor, adding a juicy surprise in every bite. Lastly, vanilla extract enhances the overall taste. Feel free to get creative! You can even dust the cookies with powdered sugar for a lovely finish. Happy baking! {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Line a baking sheet with parchment paper. First, set your oven to preheat. This helps cookies bake evenly. I always use parchment paper. It keeps cookies from sticking. It also makes for easy cleanup. - Cream butter and sugar until fluffy. - Add ricotta, egg, lemon zest, lemon juice, and vanilla. Next, grab a large bowl. Cream the softened butter and sugar together. Mix until it’s light and fluffy. This gives cookies a nice texture. Then, add in the ricotta cheese, egg, lemon zest, lemon juice, and vanilla. Stir until everything is well combined. - Whisk flour, baking powder, baking soda, and salt. - Gradually incorporate dry mixture into wet ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step is key for the right rise. Slowly mix the dry ingredients into the wet mix. Stir gently so you don’t overmix. - Gently fold in blueberries without breaking them. Now, it’s time to add the blueberries. Gently fold them into the dough. Take care not to break them. You want to keep those juicy bursts in your cookies! - Drop rounded tablespoons onto baking sheet. - Bake for 12-15 minutes. Using a spoon, drop rounded tablespoons of dough onto the baking sheet. Space them about two inches apart. Bake them in the oven for 12 to 15 minutes. Look for a light golden color around the edges. - Cool on baking sheet for 5 minutes. - Transfer to wire rack. - Optional: Dust with powdered sugar. Once baked, let them cool on the sheet for five minutes. Then, move the cookies to a wire rack. This helps them cool completely. If you want, sprinkle some powdered sugar on top for a sweet touch. Enjoy your delicious Lemon Blueberry Ricotta Cookies! To make soft and tasty cookies, start with butter at room temperature. This helps the butter mix well and creates a nice fluffy dough. When adding flour, mix gently. Overmixing makes cookies tough. You want a light and airy texture. Get creative with your flavors! You can use different citrus zests. Try orange zest for a fun twist. You can also swap out blueberries. Raspberries or strawberries work great too. Each change brings a new taste to enjoy. Store your cookies in an airtight container. This keeps them fresh longer. They stay yummy for about a week at room temperature. If you want them to last longer, freeze them. Just make sure to wrap them well. Pro Tips Use Room Temperature Ingredients: Ensuring your butter and ricotta cheese are at room temperature will help them blend more smoothly, resulting in a lighter cookie texture. Fold Gently: When incorporating the blueberries, fold gently to prevent them from breaking apart and staining the dough, which can affect the appearance of your cookies. Check for Doneness: Since oven temperatures can vary, check your cookies a minute or two before the suggested baking time to ensure they don't overbake. Flavor Variations: For a twist, try adding a teaspoon of almond extract for a different flavor profile or mix in some chopped nuts for added texture. {{image_2}} If you want a gluten-free treat, you can easily swap the all-purpose flour. Use a gluten-free flour blend instead. This way, you still enjoy those tasty lemon blueberry ricotta cookies. Just make sure the blend has a good mix of flours and starches for the best texture. For a sugar-free version, you can use sugar substitutes. Options like stevia or erythritol work well. These substitutes can help cut down on calories while keeping the sweetness you love. Just check the package for the right amount to use. Feel free to add your favorite nuts or dried fruits. Chopped walnuts or pecans give a nice crunch. Dried cranberries or apricots can add more flavor. Mix and match to create your perfect cookie. These small changes can make each batch unique and fun! To keep your Lemon Blueberry Ricotta Cookies fresh, use an airtight container. This prevents air from making them dry. Glass jars work well too, but ensure they seal tight. Store your cookies in the fridge if you want them to last longer. They stay fresh for about a week this way. If you prefer room temperature, they last for about three days. Keep them in a cool, dark place away from sunlight. Freezing your cookies is a great way to enjoy them later. To freeze, place the cookies in a single layer on a tray first. Once they are frozen solid, transfer them to a freezer bag. Make sure to remove as much air as possible. This helps avoid freezer burn. When you want to eat them, take the cookies out and let them thaw at room temperature for about 30 minutes. Enjoy your sweet treat anytime! Ricotta cheese adds moisture and richness to cookies. This soft cheese makes cookies tender and light. It also gives a subtle flavor that works well with lemon and blueberries. Using ricotta can help you cut back on butter while keeping cookies soft. You get a nice balance of texture and flavor with each bite. Yes, you can use frozen blueberries in the recipe. However, fresh blueberries give the best taste and texture. Frozen blueberries may burst more during mixing, which can color the dough. If you use frozen berries, do not thaw them first. Add them directly to the dough for less mess. You can tell the cookies are done when they are lightly golden around the edges. The centers may look a bit soft, but they will firm up as they cool. Bake them for 12 to 15 minutes. Keep an eye on them to avoid overbaking. Yes, you can make the dough ahead of time. Chill the dough for up to 24 hours in the fridge. This will help the flavors meld together. Just scoop the dough onto the baking sheet when you are ready to bake. These cookies pair well with tea or coffee. You can also serve them with a scoop of vanilla ice cream. For a refreshing twist, add a drizzle of lemon glaze on top. Enjoy them as a sweet treat any time of day! In this blog post, we explored how to make delicious blueberry cookies using simple ingredients like ricotta cheese and fresh blueberries. You learned steps for mixing, baking, and cooling your cookies. I shared tips for storage, variations, and answers to common questions. Now, you can create a great treat that impresses everyone. Enjoy baking these cookies and experimenting with flavors! Simple tweaks can lead to exciting results. Happy baking!

Lemon Blueberry Ricotta Cookies

Delicious 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 120 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 zest of 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
  • 1 teaspoon vanilla extract
  • optional powdered sugar for dusting

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 the ricotta cheese, egg, lemon zest, lemon juice, and vanilla extract to the mixture and blend until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  • Gently fold in the fresh blueberries, taking care not to break them apart.
  • Drop rounded tablespoons 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 cookies are lightly golden around the edges.
  • Once baked, remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Optional: Dust with powdered sugar before serving for an extra touch of sweetness.

Notes

Dust with powdered sugar for an extra touch of sweetness.
Keyword blueberry, cookies, lemon, ricotta