Blueberry-Ricotta Cookies
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
⅓ cup (76 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar2 teaspoons (4 grams) lemon zest1 large egg (50 grams)2 large egg yolks (37 grams)½ cup (112 grams) whole-milk ricotta cheese*1½ teaspoons (6 grams) vanilla extract2½ cups (313 grams) all-purpose flour¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking powder¼ teaspoon (1.25 grams) baking soda6 ounces (170 grams) fresh blueberries (about 1¼ cups)1 tablespoon (12 grams) sparkling sugar1 cup (120 grams) confectioners’ sugar1 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.
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