With a sugar-crusted exterior and a fluffy interior, these treats combine the crunch of a cookie with the softness of cake. Creamy ricotta cheese and rich egg yolks make them tender, and fresh berries, fragrant vanilla, and zesty lemon fill them with flavor.
Blueberry-Ricotta Cookies
Makes about 14 cookies
Ingredients
- â…“ 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.
Notes
*We used BelGioioso® Ricotta con Latte® Cheese.
Tried this recipe?Let us know how it was!
A nice, not super sweet cookie. My family and friends found the texture almost scone-like.
They were a big hit!
I doubled the recipe, made half as written and made the other half using orange and orange zest in place of the lemon and 4 oz of semi-sweet mini chocolate chips in place of the blueberries. Both flavor combinations were delicious!
Daughter and I baked these, and much to our surprise they were fabulous and a lot of fun to make. The ricotta cheese was a great departure from the normal ingredients adding moisture and texture that really made the cookie stand above other standard cookies.
I made these cookies today. The flavor is great but they came out rubbery. Did I overwork the dough?
Hi Kristopher,
Thank you for reaching out. It does sound like the dough was overworked. The dough is almost batter-like and the cookies should be cakey. Hope this helps and happy baking!
Yummy cookie. Instead of making the icing, I added white chocolate chips to the cookies. Soft texture.