I love these easy Lemon Blackberry Ricotta Cookies. They’ve got such rich flavor and just the right amount of moistness, it’s a perfect summertime treat. Plus, if you make these cookies as a gift, you’re guaranteed to put smiles on other people’s faces.
Which is almost the best thing about making cookies–putting smiles on other people’s faces. I mean, I just love sharing that feeling of a hug in the form of a cookie.
And these Lemon Blackberry Ricotta Cookies are the perfect format for that.
Because these Lemon Blackberry Ricotta Cookies are super moist and soft, just full of that unique flavor combination of both lemon and blackberry–but then also that bite of ricotta that makes this type of cookie so yummy.
If you’re not believing me, just think back to those fancy cookies that grandma used to make, the ones with the flaky moist center and the crumb that has that almost chewy texture, but not.
Seriously, that’s this cookie, but with a little twinge of lemon zest and a soft blackberry smoothness. So good. So very good.
So, if you’re ready to make the best cookie you’ll make this summer, well, grab your wooden spoon and let’s make!
What You Need to Make Lemon Blackberry Ricotta Cookies
- 3 cups flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons salt (omit if using salted butter)
- ½ cup butter, softened
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla
- 15 ounces whole milk ricotta cheese
- 2 tablespoon lemon juice
- 4 ounces blackberries, washed and dried
How to Make Lemon Blackberry Ricotta Cookies
Preheat oven to 375 degrees F.
Prepare a baking sheet with parchment paper.
In a mixing bowl, add flour, baking powder, and salt. Whisk until combined.
In a large mixing bowl, add butter, sugar, and lemon zest.
Beat until creamy.
Add eggs and vanilla and mix until combined.
Mash or purée blackberries.
Add the ricotta, lemon juice, and blackberries. Mix until combined.
Add the flour mixture, and mix until just combined.
Scoop the dough into 1 ½ tablespoon mounds.
Bake for 12-14 minutes. Allow cookies to cool on baking sheet for 15 minutes.
For real, if you’re not setting up the ingredients now, you don’t know what you’re missing. These cookies are going to be your favorite. Just grab a cold glass of lemonade and get ready for yum.
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