These blueberry lemon ricotta cookies puff up as they bake and have an amazing taste that’s closer to a cake than cookies. If you were to cut the top off a muffin and eat it, it would probably have a similar taste and texture as these cookies.
I also think it would make great pancake batter but I haven’t tried that yet so no promises, if you try it out let us know how they come out.
As you enjoy these cookies go ahead and grab a hot cup of tea and a good book to complete the experience!
Blueberry Lemon Ricotta Cookies
Recipe Type: Cookies
Prep time:
Cook time:
Total time:
Serves: One Dozen
Ingredients
- (for the cookies)
- 2 cups all purpose-flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick or 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 15 ounces whole milk ricotta cheese
- zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 cup blueberries
- (for the glaze)
- 1 1/2 cup confectioners sugar
- zest of 1 lemon
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 375
- In a medium bowl combine flour, baking powder and salt then set aside.
- Using another medium bowl beat butter and sugar until light and fluffy. Add the eggs, ricotta cheese, zest from one and 3 Tbs lemon juice. Mix ingredients well.
- Combine ingredients from both bowls, add blueberries and mix well.
- Spoon the dough onto a greased baking sheet, each cookie should be roughly 2 heaping tablespoons.
- Bake for 15 minutes until slightly golden then remove from the oven and let cool for 15 to 20 minutes.
- While cookies are cooling combine confectioners sugar, zest from one lemon and 3 Tbs lemon juice in a small bowl, stir until smooth.
- Drizzle glaze over cooled cookies then let harden for 1 hour.
- Enjoy!
