BLUEBERRY LEMON RICOTTA COOKIES – These delightful cookies made with fresh blueberries and lemons are incredibly soft. They truly are little bites of heaven.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- White sugar
- Fresh lemon zest and lemon juice
- Unsalted butter
- Eggs
- Whole milk ricotta cheese
- Vanilla extract
- Fresh blueberries
- Powdered sugar
- Heavy cream or milk
Needed supplies
- Measuring instruments
- Bowls: 1 small, 2 medium
- Zester
- Whisk
- Spoon
- Stand mixer fitted with beater attachment
- 1 1/2 tablespoon cookie scoop
- Baking sheet
- Parchment or silicone baking mats
- Cooling racks
- Bag for drizzling glaze
How to make the perfect tea party spread
Blueberry Lemon Ricotta Cookies are the perfect addition to a fun tea party. Here are some ideas on what else you can serve with them.
- Beverages: A few different tea options is best. A good variety might be rooibos, fruit, and peppermint. If you’re not sure what to serve, you can always ask your guests ahead of time what they prefer. Not everyone loves tea, so offering something like juice or sparkling water may be much appreciated.
- Scones: Scone are a must! I generally like serving mini scones. This allows everyone to try a few different flavors. You can easily find ready made scones at most bakeries. If you’re in the mood to make your own, try my Orange Cranberry Scones, Sweet Maple Pecan Scones, or Apple Cinnamon Scones.
- Finger sandwiches: Classic! These sandwiches are typically small and dainty. For a variety try serving cucumber cream cheese, ham and cheese, and chicken salad.
- Quiche: Quiche is not necessarily a need, but it can be a great addition if you want more substantial options. You can usually find mini quiches in the freezer isle. If you want to make your own try my favorite, Tomato and Bacon Quiche Florentine.
- Additional cookie options: If you’re like me, and you’re all about cookie options. Try adding my Raspberry Cheesecake Cookies and Almond Poppy Tea Cookies to the cookie spread.
Tips and tricks
Use fresh, small or medium blueberries: These are small cookies. If you use large or extra large blueberries the cookie to blueberry ratio will be unbalanced. Fresh blueberries are also best. Using frozen blueberries will turn the cookies blue.
Adding part of the blueberries later: These cookies are so pretty when you can see the blueberries. Adding some of the blueberries on top once they are portioned out will ensure you get more attractive cookies. It also helps to minimize the amount of blueberries that explode on the bottom when they bake.
Squishing lemon zest into the sugar: This step will infuse the sugar with lemon flavor. You will get a more intense lemon flavor that is more evenly distributed.
More blueberry recipes
Lemon Blueberry Angel Food Cake with Blueberry Compote
Blueberry Cream Cheese Muffins
Blueberry Lemon Ricotta Cookies
BLUEBERRY LEMON RICOTTA COOKIES - These delightful cookies made with fresh blueberries and lemons are incredibly soft. They truly are little bites of heaven.
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups white sugar
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, at room temperature
- 2 eggs
- 1 cup whole milk ricotta cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/3 cup fresh blueberries
Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons heavy cream or milk
Instructions
- For the cookies: In a medium bowl, add the flour, baking powder, and salt. Whisk to combine and set aside.
- In a small bowl, add the white sugar and lemon zest. Using a spoon, mix and squish the lemon zest into the sugar. You should be able to smell the lemon.
- In the bowl of a stand mixer, add the softened butter and sugar mixture. Beat on medium speed until smooth and creamy.
- Add the eggs, mix until completely incorporated, scraping down the sides of the bowl as needed.
- Add the ricotta cheese, lemon juice, and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.
- Carefully fold in about 1/2 to 2/3 of the blueberries.
- Cover and chill for an hour.
- Preheat the oven to 350.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a 1 1/2 tablespoon sized cookie scoop, portion out the dough and place onto the prepared baking sheet, spacing about 2 inches apart.
- Add the remaining blueberries to the portioned out dough, carefully pushing them into the dough and evenly distributing among the cookies.
- Bake for 12-14 minutes until the cookies are set and are light golden brown on the bottom. These are soft cookies, meant to be light and cakey. If you wait until the tops are a golden brown, they will be over-baked and become dry.
- Let the cookies rest on the baking sheet for 5-10 minutes before moving to a cooling rack to cool completely. Once the cookies are cooled, you can add the glaze.
- For the glaze: In a medium bowl, add the powdered sugar, lemon juice, and 1 tablespoon of the heavy whipping cream. Whisk until smooth.
- Add more heavy cream as needed to achieve the desired consistency. You want it thick enough to hold it's shape a bit and thin enough to easily drizzle.
- Drizzle the glaze over the cookies and allow them to rest until the glaze has solidified.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 100mgCarbohydrates: 21gFiber: 0gSugar: 14gProtein: 2g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Let’s Eat Cookies
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