Dress up refrigerated sugar cookie dough with ricotta, lemon, and fresh blueberries for a quick spring treat.
My grandma Dorothy loved sweets and was a talented baker. I don’t know if the sweet tooth developed because of baking or vice versa, but thanks to Grandma, most of our meals were finished with something sweet, if it was simply a bowl of mixed fresh berries sprinkled with sugar and lemon juice.
I inherited Grandma’s sweet tooth, but not her baking gene. That’s why I usually keep few boxes of cake mix in the pantry or purchased pie crusts and cookie dough in the refrigerator. I watch baking championships on television and marvel at how these people create cakes and such too beautiful to eat, realizing all the while I’m so not that person!
Grandma also passed on to me the belief that few things say “you’re special” or “I love you” like something baked in your kitchen. You could feel the love in the made-from-scratch German Chocolate Cake she baked every year for her son, my father. It was such a treat for all of us.
I wanted an easy cookie recipe that would not only taste like I fussed but be easy to pack and give to friends who needed a little cheering up. And remember that picnic season is right around the corner, so these Blueberry Lemon Cookies, the second recipe in my Springtime Shortcuts series, would make a great addition to your basket. The beauty is the recipe, inspired by one from Pillsbury, starts with a roll of refrigerated sugar cookie dough. Let’s get baking!
To make my Blueberry Lemon Cookies recipe, which yields about two dozen, you’ll need these ingredients:
1 (16.5-ounce) roll refrigerated Pillsbury sugar cookie dough
¼ cup ricotta cheese
¼ cup all-purpose flour
2 tablespoons grated lemon peel
1 tablespoon lemon extract
1 cup fresh blueberries
Powdered sugar for decoration
The original recipe used cream cheese, but the process to make the cookies was far too complicated! I had ricotta cheese on hand (I prefer whole-fat ricotta, but you can choose whatever you like), and it turned out fine. Whipped cream cheese might also be a good substitute ingredient.
The lemon extract has concentrated lemon flavor but if you don’t have it in your pantry, use fresh lemon juice. Remember to zest the lemon first!
Directions for Blueberry Lemon Cookies
We know chilled, rolled cookie dough is as hard as a brick, so let it rest on your counter for about 30 minutes. This will make it easier to mix in the other ingredients.
In a large bowl, break up the cookie dough into small pieces (about 1½- to 2-inch chunks). Add ricotta, lemon zest and extract, and flour. Knead the ingredients in the bowl until everything is mixed. Cover and allow to chill for 30 minutes. This will allow the fat in the cookie dough to firm up and help keep the cookies from spreading when baked.
Preheat the oven to 350 degrees F. Scoop a good tablespoon of chilled dough and form into a ball. Place on a cookie sheet lined with parchment and press 3 blueberries into the dough ball. Space each cookie about 2 inches apart. Bake 10 to 14 minutes, or until edges are a light golden brown; in my oven, the cookies were reach after 11½ minutes, so keep an eye on them.
Remove the baked cookies to cool on a wire rack. When cooled completely, sprinkle with powdered sugar. The ricotta and extra flour make this a pillow-soft cookie. The brightness of lemon comes through, and the baked blueberries add just the right sweetness without overpowering. You must try one just out of the oven when the berries are still warm!
Storing Blueberry Lemon Cookies
I recommend placing cookies in a zip-top bag and keep in the refrigerator. If you want to freeze them, skip the powdered sugar step until you’re ready to pack up for a gift or to serve. Once the frozen cookies have thawed (I’d recommend a wire rack), then decorate.
Blueberry Lemon Cookies are the perfect end to a spring meal or to enjoy with a cup of tea in the afternoon. They are at their best when shared with friends. The refrigerated cookie dough can be our little secret.
Here are two more simple cookie recipes to try
If you want an easier bake-from-scratch cookie, you can't miss with these Lemon Butter Cookies. Crisp with a tender center, they freeze and pack well. A longtime favorite, Gooey Butter Cookies start with a yellow cake mix and are irresistible. They freeze well, too, but I doubt you'll have leftover cookies! Both would make a nice end-of-the-year gift for your child's teacher.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
