There’s something about the scent of lemon and butter that makes a kitchen feel like summer. These Blueberry Lemon Ricotta Cookies were born from one of those moments—when I had a half container of ricotta in the fridge and a craving for something bright and soft. I wasn’t expecting the cookies to be so pillowy or for the blueberries to burst just enough to tint the dough. But wow, they hit the sweet spot. If you’re in the mood for a cookie that’s tender, fruity, and kissed with lemon glaze, this is your recipe. Let’s dive into what makes them work.
Why Blueberry Lemon Ricotta Cookies Work So Well
Lemon and ricotta are a dream team
Ricotta cheese in cookies? Absolutely. It might sound unusual, but it gives these cookies their signature softness. Ricotta’s mild creaminess balances the punch of lemon zest and juice, creating a cookie that’s neither too rich nor too tart. Unlike denser butter-based cookies, the ricotta creates a light texture—think sponge cake meets sugar cookie. The lemon, used in both the dough and glaze, lifts the flavor and keeps the bite refreshing.
When you zest the lemon directly over the sugar, the oils soak in, intensifying the citrus throughout the dough. Combined with vanilla extract, the cookie gets both brightness and depth—no part of the flavor feels flat. The blueberries then step in to give juicy bursts in each bite, keeping the cookies interesting and never one-note.
Fresh blueberries add texture and color
While frozen blueberries can work in a pinch, fresh berries are best. They hold their shape better in the dough and won’t bleed color during mixing. Each time the dough bakes, the blueberries soften just enough to create contrast with the cookie’s pillowy texture. That subtle variation—between soft dough, tart fruit, and crisp sugar topping—gives these cookies a dynamic feel.
It’s easy to overlook how a single tablespoon of sparkling sugar can transform a bake. Here, it’s the final touch that adds crunch to the top and highlights the golden, gentle dome of each cookie. Combined with the lemon glaze drizzle, it finishes the look and taste with just the right hint of sparkle.
Blueberry Lemon Ricotta Cookies
Ingredients
- ⅓ cup 76 grams unsalted butter, softened
- ¾ cup 150 grams granulated sugar
- 2 teaspoons 4 grams lemon zest
- 1 large egg 50 grams
- 2 large egg yolks 37 grams
- ½ cup 112 grams whole-milk ricotta cheese*
- 1½ teaspoons 6 grams vanilla extract
- 2½ cups 313 grams all-purpose flour
- ¾ teaspoon 2.25 grams kosher salt
- ½ teaspoon 2.5 grams baking powder
- ¼ teaspoon 1.25 grams baking soda
- 6 ounces 170 grams fresh blueberries (about 1¼ cups)
- 1 tablespoon 12 grams sparkling sugar
- 1 cup 120 grams confectioners’ sugar
- 1 tablespoon plus 1 teaspoon 20 grams fresh lemon juice
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until combined, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Beat in egg and egg yolks. Add ricotta and vanilla, beating until combined and stopping to scrape paddle and bottom and sides of bowl.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Using a rubber spatula, fold in blueberries. (Dough will be sticky.) Cover and refrigerate for 1 hour.
- Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 64 grams each), and using lightly dampened hands, roll into balls. Place 3 inches apart on prepared pans, and flatten slightly. Sprinkle with sparkling sugar.
- Bake, one pan at a time, until cookies are set but not browned, 15 to 18 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
- In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle onto cooled cookies. Let stand until glaze is set, about 10 minutes. Refrigerate in an airtight container for up to 3 days.
Ingredients That Make These Blueberry Lemon Ricotta Cookies Irresistible
Breaking down the essentials
Every component in this cookie recipe has a purpose. The base starts with unsalted butter, which provides richness and holds the dough together. You’ll want it softened—but not melted—for easier creaming with sugar. Speaking of sugar, granulated sugar sweetens the dough and enhances the lemon zest when rubbed together. That lemon zest? It’s not just for show. It infuses the entire batch with fresh citrus oil and aroma.
Then comes the heart of the recipe: whole-milk ricotta cheese. Don’t substitute low-fat versions. You need the fat content to keep the cookie soft and moist. Ricotta doesn’t just sit in the dough—it bonds with the eggs and helps the cookies rise gently without puffing too much. And if you’re wondering, yes, lemon pairs beautifully with ricotta, giving the cookie a slight tang that isn’t overpowering.
Eggs also play a starring role here. One whole egg provides structure, while two yolks offer added richness and chew. The yolks also help balance the moisture from the ricotta without thinning the dough.
For the dry ingredients, all-purpose flour keeps the texture tender, not cakey. A mix of baking powder and baking soda ensures the right lift and spread during baking. Kosher salt enhances all the flavors—it might be a small amount, but skipping it would leave the cookies tasting flat.
Tips for swaps and storage
If you’re short on fresh blueberries, try chopped blackberries or raspberries. Just be sure to pat them dry. Want a citrus twist? Swap some of the lemon zest with orange or Meyer lemon. For a more rustic look, consider turbinado sugar instead of sparkling sugar on top.
Storage is straightforward. The cookies hold their texture for up to three days in the fridge, especially once the glaze sets. If you’re planning ahead, refrigerate the dough instead of freezing it—frozen berries can make the dough too wet after thawing.
Baking & Glazing Blueberry Lemon Ricotta Cookies Like a Pro
Shaping the perfect cookie
When the dough is ready—chilled and thick with juicy berries—it’s time to shape. It helps to use a 3-tablespoon spring-loaded scoop, but you can also measure with a kitchen scale (aim for about 64 grams per cookie). The dough’s sticky, so keep a small bowl of water nearby and lightly dampen your hands before rolling. This keeps the dough from clinging and helps you form smooth, round balls.
Place each ball on a parchment-lined baking sheet, spacing them at least 3 inches apart. These cookies spread a bit while baking, so give them room. Lightly flatten each dough ball—this encourages a gentle dome without turning the cookies too cakey.
Now, sprinkle with sparkling sugar. This isn’t just decorative. The sugar adds a slight crunch and catches the light after baking, giving your cookies a bakery-style finish. It also keeps the tops from drying out during the short bake time.
Baking tips & lemon glaze technique
Preheat your oven to 350°F and bake one sheet at a time for 15 to 18 minutes. Look for a pale top with set edges. These cookies don’t brown like classic sugar cookies, so don’t wait for golden edges. If they’re browning, they’ve gone too far.
After baking, let them sit on the pan for five minutes before transferring to a wire rack. This resting time finishes the bake and keeps the bottoms from going soggy.
Once the cookies are cool, it’s time for the glaze. Whisk confectioners’ sugar with fresh lemon juice until smooth. It should drizzle like syrup, not pour like icing. If it’s too thin, add more sugar. Too thick? Add lemon juice a few drops at a time.
Drizzle in quick zigzags using a spoon or fork. The glaze sets in about 10 minutes and adds a pop of citrus to every bite. You’ll notice the contrast immediately—soft interior, crisp edge, tangy finish.
Serving, Storing, and Answering Your Cookie Questions
Best ways to serve and store your cookies
These cookies shine brightest the day they’re baked, but don’t worry—they hold up beautifully for a few days if stored right. Once your lemon glaze sets fully, layer the cookies in an airtight container with parchment paper between layers. Refrigeration helps the ricotta stay fresh, giving you up to three days of soft, flavorful cookies.
Want to serve them warm? Bring them to room temperature or microwave for about 5–7 seconds—just enough to revive the lemon scent and soften the center.
For a cozy dessert platter, serve them with chamomile tea, lemon-ginger herbal blends, or a simple espresso. Their gentle sweetness and bright citrusy glaze pair well with light, floral notes. And yes, they’re a hit on brunch tables, cookie trays, or just as an afternoon pick-me-up.
Can you freeze Blueberry Lemon Ricotta Cookies?
Yes—freezing works, but with a little care. Freeze the unbaked dough, scooped into balls, on a baking sheet until solid. Then transfer to a zip-top freezer bag. When ready to bake, let them thaw in the fridge before baking and glazing. This keeps the texture soft and prevents blueberry bleed.
Baked cookies can also be frozen for up to 2 months, though the glaze may lose its shine. If presentation matters, freeze them without glaze and add it after thawing.
FAQ: Blueberry Lemon Ricotta Cookies
Can you put lemon in ricotta?
Absolutely. Lemon adds brightness and slight acidity to ricotta, balancing its creaminess. In baking, it helps highlight flavors without overpowering the subtle notes of dairy. It’s a classic pairing for both sweet and savory dishes.
What is a ricotta cookie?
A ricotta cookie is a soft, cake-like cookie made with ricotta cheese. It’s lighter than traditional cookies, thanks to the moisture and fat content in the cheese. These cookies often feature citrus or almond flavors and have a tender, almost fluffy bite.
How many calories are in a blueberry lemon cookie?
On average, one Blueberry Lemon Ricotta Cookie contains around 170–190 calories, depending on portion size and glaze coverage. The ricotta and blueberries offer a bit of protein and natural sugar, while the butter and glaze contribute to richness.
Can I freeze lemon ricotta cookies?
Yes, you can freeze both the baked and unbaked cookies. For best results, freeze the unbaked dough balls and bake fresh. If freezing after baking, skip the glaze until after thawing to preserve the cookie’s texture and visual appeal.
Conclusion
Blueberry Lemon Ricotta Cookies aren’t just another cookie—they’re a soft, citrusy treat that delivers texture, brightness, and just the right touch of sweetness. The ricotta makes them tender, the blueberries add pops of fruit, and the lemon glaze ties it all together with a zesty finish. Whether you’re baking a batch for a weekend brunch or simply using up some extra ricotta in the fridge, these cookies are a great way to turn everyday ingredients into something special.
Try them once, and you’ll see why they’ve become a go-to in my kitchen. One bite, and you’re hooked.
