These puffy lemon blueberry cookies are so soft that they are almost like a cake. These cookies are similar to cutting off the top of a muffin and eating it, it would be extremely similar in taste and texture.
To top this delicious recipe off, you can even add a sweet glaze to drizzle all over them. Not only that, but this batter can also be used for pancake batter, so not only are these cookies good for snacks, they are amazing for breakfast too.
What You Need
– 2 cups all- purpose flour – 1 tsp baking powder – 1 tsp salt – 1/2 cup unsalted butter – 2 eggs – 15 ounces whole milk ricotta cheese – 1 cup sugar – 1 cup blueberries – Zest of lemon – 6 tbsp fresh lemon juice – 1 1/2 cup confectioners sugar
What To Do
First things first preheat the oven to 375 F. Then, in a medium bowl, combine the flour, baking powder and salt, then set aside.
In another medium bowl, beat the sugar and butter together until light and fluffy. Go on to add the ricotta cheese, eggs and some zest of lemon and 3 tbsp of lemon juice. Make sure all ingredients are well mixed.
Now, combine the two bowls of ingredients together and mix them thoroughly. Then add the blueberries, to the mix.
Spoon the dough out onto a greased baking sheet, roughly 2 heaped tbsp per cookie.
Bake cookies for 15 minutes until slightly golden and then remove from the oven to let cool for around 20 minutes.
While they are cooling off, you can begin to make the glaze. Combine the confectioner’s sugar, zest and 3 tbsp of lemon juice and stir until smooth.
You can now drizzle the glaze over the cooled cookies and let them harden for an hour! Enjoy!