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 Print Recipe Pin Recipe 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 InstructionsIn 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

Read More