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Amazing 8 Blueberry Lemon Ricotta Cookies Soft

Blueberry Lemon Ricotta Cookies
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These Blueberry Lemon Ricotta Cookies deliver a wonderfully soft, bakery-style bite. The ricotta cheese keeps them incredibly tender, while fresh lemon zest and juicy blueberries provide a bright, refreshing flavor contrast.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese
  • Zest of 1 large lemon
  • 2 tablespoons 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

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 sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. Mix in the ricotta cheese, lemon zest, and lemon juice until smooth.
  5. In a separate 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 combined. Do not overmix.
  7. Gently fold in the blueberries. If using frozen, do not thaw them first.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra layer of flavor, you can drizzle the cooled cookies with a simple lemon glaze (powdered sugar mixed with a little lemon juice).
  • Using whole milk ricotta gives the best texture. Avoid low-fat versions.
  • If your blueberries are very wet, gently pat them dry before folding them into the dough.

Nutrition

Find it online: https://flavorvista.com/blueberry-lemon-ricotta-cookies-recipe/