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Blueberry Lemon Ricotta Cookies

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Soft, zesty cookies featuring ricotta cheese for moist texture and fresh lemon zest with juicy blueberries for bursts of flavor. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 cup (245 g) whole milk ricotta cheese
  • 1 large egg, room temperature
  • Zest from 2 medium lemons
  • 1 cup (150 g) fresh blueberries
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter with granulated sugar using an electric mixer or hand whisk until light and fluffy, about 2-3 minutes.
  4. Add ricotta cheese, egg, and vanilla extract to the creamed butter and sugar. Mix on medium speed until fully combined and smooth.
  5. Fold in the lemon zest carefully to avoid the bitter white pith.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  7. Gently fold in the fresh blueberries, being careful not to burst them. If using frozen, add them straight from the freezer without thawing.
  8. Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing about 2 inches apart. Each cookie should be about 1 ½ tablespoons (25 g) of dough.
  9. Bake for 12-15 minutes until edges are set and tops look slightly cracked but still soft.
  10. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix after adding flour to avoid tough cookies. Use whole milk ricotta for best moisture and flavor. Fresh lemon zest is preferred over bottled. Chilling dough for 15-20 minutes helps prevent spreading. Cookies look slightly underdone when removed but firm up while cooling. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, use coconut yogurt and vegan butter or coconut oil. Frozen blueberries can be used without thawing to prevent color bleeding.

Nutrition

Keywords: blueberry cookies, lemon cookies, ricotta cookies, soft cookies, zesty treats, easy cookies, summer cookies, baking

Find it online: https://pokirecipes.com/blueberry-lemon-ricotta-cookies-recipe-easy-soft-zesty-treats/