Lemon Blueberry Ricotta Cookies

Lemon Blueberry Ricotta Cookies

If sunshine had a flavor, it would taste just like these Lemon Blueberry Ricotta Cookies.

These cookies are impossibly soft, bursting with juicy blueberries, and have just the right pop of lemony brightness to make your tastebuds dance.

And thanks to creamy ricotta cheese (yes, ricotta in cookies—trust me on this), they’re light, tender, and melt-in-your-mouth delicious.

Whether you’re baking for a brunch, potluck, or just want something a little sweet with your coffee, these little gems are your new go-to. 💛

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Mix the wet ingredients.
Start by creaming together the butter and sugar until it’s light and fluffy—this is your base for a cookie that’s tender and sweet. Then stir in the ricotta cheese, egg, lemon zest, and juice until everything is smooth and luscious.

Add the dry ingredients.
In a separate bowl, whisk together your flour, baking powder, and salt. Slowly mix this into your wet mixture until just combined—don’t overdo it! Overmixing makes cookies tough, and we want pillowy-soft here.

Fold in the blueberries.
Gently stir in those gorgeous blueberries with a spatula. If you’re using frozen, don’t thaw them first—this keeps the batter from turning purple.

Scoop and bake.
Use a cookie scoop or tablespoon to portion the dough onto a lined baking sheet. These cookies won’t spread too much, so you can place them fairly close. Bake until the edges are lightly golden and the centers are set.

Cool and glaze (optional but amazing).
Let the cookies cool completely before drizzling with a quick lemon glaze. It’s a simple combo of powdered sugar and lemon juice, and it takes these cookies over the top.

Pro Tips

• Use whole milk ricotta for the best texture—light ricotta can make the dough watery.
• Don’t overmix the dough after adding the flour. Gentle = soft.
• Toss your blueberries in a bit of flour before folding them in to prevent sinking.
• For a bakery-style look, press a couple extra blueberries on top of each dough ball before baking.

Storage

• Store cookies in an airtight container at room temperature for 2–3 days.
• For longer storage, refrigerate for up to 5 days.
• Freeze baked cookies (unglazed) for up to 2 months. Thaw and glaze fresh before serving.

Print Recipe

Lemon Blueberry Ricotta Cookies

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 13 mins Rest Time 10 mins Total Time 38 mins

Servings: 16 Calories: 120

Best Season: Summer, Spring

Dietary:

Nut Free Vegetarian

Description

A fresh and easy cookie that’s soft, light, and loaded with blueberries and lemon zest—thanks to the magic of ricotta cheese!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup granulated sugar
• ¹⁄₂ cup unsalted butter, softened
• 1 cup whole milk ricotta cheese
• 1 large egg
• 1 lemon zest
• 2 tbsp fresh lemon juice
• 1 ³⁄₄ cups all-purpose flour
• 1 tsp baking powder
• ¹⁄₄ tsp salt
• 1 cup fresh or frozen blueberries

Optional Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C).

   Line a baking sheet with parchment paper.

2. Cream butter and sugar.

   In a large mixing bowl, beat the butter and sugar together until fluffy (about 2–3 minutes).

3. Add ricotta, egg, lemon.

   Mix in the ricotta, egg, lemon zest, and lemon juice until smooth.

4. Combine dry ingredients.

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

5. Mix everything together.

   Gradually add dry ingredients to the wet mixture, mixing until just combined.

6. Fold in blueberries.

   Gently stir in the blueberries with a spatula—don’t overmix.

7. Scoop and bake.

   Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 12–14 minutes or until the edges are lightly golden.

8. Cool and glaze.

   Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Once cool, drizzle with glaze if using.

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 19g7%

Sugars 12g

Protein 2g4%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Chilling the dough for 15–30 minutes helps if it's too sticky.

• You can use part-skim ricotta, but texture may be slightly different.

• Frozen blueberries are fine—just don’t thaw them first.

• For extra lemon punch, add a ¼ tsp lemon extract.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: lemon ricotta cookies, blueberry cookies, soft cookies, ricotta desserts, easy summer cookies