Soft Lemon Blueberry Cookies Recipe | Home Baking | The Sweetest Journey

How to make super soft cookies with lemon and blueberries.
thesweetestjour...
Ingredients:
2 Cups All Purpose Flour (272g)
2 Teaspoons Baking Powder (10g)
¼ Teaspoon Salt (1.5g)
½ Cup Butter, Softened (112g)
¾ Cup Sugar (144g)
1 Teaspoon Lemon Zest (2g)
1 Egg
1 Teaspoon Vanilla Extract (5ml)
¾ Cup Ricotta Cheese (186g)
3/4 Cup Blueberries
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk or beat the butter, sugar, and zest until light and fluffy. Add the egg, vanilla, and ricotta and mix until well combined. Add the flour mixture to the creamed mixture in 2 parts, mixing until smooth. Fold in the blueberries.
2. Line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet about 2 inches apart from each other. Bake in a preheated oven at 350F for 10-15 minutes or until the bottoms of the cookies are golden brown. Remove to a wire rack and cool completely.
3. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Transfer the glaze to a zip top baggie or a piping bag, then clip of the tip. Drizzle the glaze over the cooled cookies. Let them stand until the glaze sets, about 30 minutes.
| Makes about 2 dozen cookies.
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[@Thesweetestjourney]

Ingredients:
2 Cups All Purpose Flour (272g)
2 Teaspoons Baking Powder (10g)
¼ Teaspoon Salt (1.5g)
½ Cup Butter, Softened (112g)
¾ Cup Sugar (144g)
1 Teaspoon Lemon Zest (2g)
1 Egg
1 Teaspoon Vanilla Extract (5ml)
¾ Cup Ricotta Cheese (186g)
3/4 Cup Blueberries
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk or beat the butter, sugar, and zest until light and fluffy. Add the egg, vanilla, and ricotta and mix until well combined. Add the flour mixture to the creamed mixture in 2 parts, mixing until smooth. Fold in the blueberries.
2. Line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet about 2 inches apart from each other. Bake in a preheated oven at 350F for 10-15 minutes or until the bottoms of the cookies are golden brown. Remove to a wire rack and cool completely.
3. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Transfer the glaze to a zip top baggie or a piping bag, then clip of the tip. Drizzle the glaze over the cooled cookies. Let them stand until the glaze sets, about 30 minutes.
| Makes about 2 dozen cookies.

[@SolvitaLux]

Your almond cookies were AMAZING and you van bet that I will be making these in the coming week!

[@Thesweetestjourney]

Hope you enjoy!

[@gerrimiller3491]

Our family says, "thank you ...😋"!

[@audris_sweets]

These look so yummy 😋

[@rajnish6705]

Egg substitute?

[@rebekahnguyen9622]

Can I substitute something else for ricotta cheese?

[@SolvitaLux]

I think mascarpone would also be a good substitute (albeit would make for a more calorie-dense, filling and creamier version).