Blueberry-Ricotta Cookies - A Recipe from Bake from Scratch

      With a sugar-coated outer layer and a light, airy center, these delights merge the crunchiness of a cookie with the tenderness of a cake. The combination of creamy ricotta cheese and rich egg yolks lends them a soft texture, while fresh berries, aromatic vanilla, and tangy lemon infuse them with delicious flavor.

      Yields approximately 14 cookies

      ⅓ 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 (approximately 1¼ cups)

      1 tablespoon (12 grams) sparkling sugar

      1 cup (120 grams) confectioners’ sugar

      1 tablespoon plus 1 teaspoon (20 grams) fresh lemon juice

      In the bowl of a stand mixer equipped with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium speed until blended, about 1 to 2 minutes, pausing to scrape down the paddle and the sides and bottom of the bowl. Incorporate the egg and egg yolks, then add the ricotta and vanilla, mixing until combined and scraping down the bowl as needed.

      In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low, slowly incorporate the flour mixture into the butter mixture, beating until well blended. Gently fold in the blueberries using a rubber spatula. (The dough will be sticky.) Cover the dough and chill in the refrigerator for 1 hour.

      Preheat the oven to 350°F (180°C) and line rimmed baking sheets with parchment paper. Using a 3-tablespoon spring-loaded scoop, portion out the dough (about 64 grams each) and, with slightly damp hands, roll them into balls. Space them 3 inches apart on the prepared sheets, then flatten them slightly and sprinkle with sparkling sugar.

      Bake one sheet at a time until the cookies are set but not browned, about 15 to 18 minutes. Allow them to cool on the pan for 5 minutes before transferring them to wire racks to cool completely.

      In a small bowl, combine the confectioners’ sugar and lemon juice, whisking until smooth. Drizzle over the cooled cookies and let stand until the glaze sets, about 10 minutes. Store in an airtight container in the refrigerator for up to 3 days.

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