Print

Tender Lemon Blueberry Ricotta Cookies Recipe Easy Homemade Glazed Treats

lemon blueberry ricotta cookies - featured image
Print Recipe

These tender lemon blueberry ricotta cookies are soft, moist, and bursting with fresh citrus and juicy blueberries, topped with a light lemon glaze. Perfect for brunch, afternoon tea, or a refreshing summer treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 cup (250g) whole milk ricotta cheese, drained
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup (150g) fresh blueberries
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the drained ricotta cheese until combined, then add eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest and lemon juice.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  7. Carefully fold in the blueberries using a spatula to avoid breaking them.
  8. Drop rounded spoonfuls of dough about 2 inches apart onto the prepared baking sheet.
  9. Bake for 15-18 minutes, until edges are lightly golden and tops look set but still soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together powdered sugar, lemon juice, and vanilla extract until smooth to make the glaze.
  12. Drizzle or spread the glaze over cooled cookies and let set for 20-30 minutes before serving.

Notes

Drain ricotta thoroughly to avoid soggy dough. Use room temperature ingredients for best texture. Fold blueberries gently to prevent bursting. Chill dough for 20 minutes if too wet. Cool cookies completely before glazing to keep glaze neat. Adjust glaze consistency with more powdered sugar or lemon juice as needed.

Nutrition

Keywords: lemon blueberry cookies, ricotta cookies, glazed cookies, tender cookies, summer cookies, easy cookie recipe, homemade treats

Find it online: https://flurpchef.com/tender-lemon-blueberry-ricotta-cookies-recipe-easy-homemade-glazed-treats/