With a sugar-crusted exterior and a fluffy inside, these treats mix the crunch of a cookie with the softness of cake. Creamy ricotta cheese and wealthy egg yolks make them tender, and recent berries, aromatic vanilla, and zesty lemon fill them with taste.
Blueberry-Ricotta Cookies
Makes about 14 cookies
- ⅓ cup (76 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons (4 grams) lemon zest
- 1 giant egg (50 grams)
- 2 giant 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) recent blueberries (about 1¼ cups)
- 1 tablespoon (12 grams) glowing sugar
- 1 cup (120 grams) confectioners’ sugar
- 1 tablespoon plus 1 teaspoon (20 grams) recent lemon juice
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium pace till mixed, 1 to 2 minutes, stopping to scrape paddle and backside and sides of bowl. Beat in egg and egg yolks. Add ricotta and vanilla, beating till mixed and stopping to scrape paddle and backside and sides of bowl.
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In a medium bowl, whisk collectively flour, salt, baking powder, and baking soda. With mixer on low pace, steadily add flour combination to butter combination, beating till mixed. Utilizing a rubber spatula, fold in blueberries. (Dough can be sticky.) Cowl and refrigerate for 1 hour.
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Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
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Utilizing a 3-tablespoon spring-loaded scoop, scoop dough (about 64 grams every), and utilizing calmly dampened arms, roll into balls. Place 3 inches aside on ready pans, and flatten barely. Sprinkle with glowing sugar.
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Bake, one pan at a time, till cookies are set however not browned, 15 to 18 minutes. Let cool on pan for five minutes. Take away from pan, and let cool fully on wire racks.
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In a small bowl, whisk collectively confectioners’ sugar and lemon juice till easy. Drizzle onto cooled cookies. Let stand till glaze is ready, about 10 minutes. Refrigerate in an hermetic container for as much as 3 days.
