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Fix 1 Flawed Recipe: Blueberry Lemon Ricotta Cookies

Blueberry Lemon Ricotta Cookies
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These Blueberry Lemon Ricotta Cookies deliver a soft, bakery-style treat bursting with bright, refreshing flavor. The ricotta cheese guarantees a wonderfully tender texture for your next favorite cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/4 cup fresh lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the ricotta cheese, lemon zest, vanilla extract, and lemon juice until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the blueberries. If using frozen, mix them in quickly to prevent color bleeding.
  8. Drop rounded spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers look set.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  11. While cookies cool, whisk together the powdered sugar and 1 tablespoon of lemon juice to create a simple glaze.
  12. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • Using whole milk ricotta provides the best moisture and texture.
  • If you find the dough is too soft to handle, chill it for 15 minutes before scooping.
  • For the brightest lemon flavor, make sure your lemon zest is fresh.
  • If you prefer a thicker glaze, reduce the lemon juice amount slightly.

Nutrition

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