Zucchini Ricotta Cookies with Lemon and Blueberries
Zucchini Ricotta Cookies are super soft, cake-like cookies with a light lemony flavor and a big burst of blueberry!
Servings: 32 cookies
Calories: 105kcal
Ingredients
For the cookies:
- 1 stick (8 tablespoons) butter, softened (I use salted butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1½ cups shredded zucchini, well dried
- 1½ teaspoons pure vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons lemon zest from approximately 2 large lemons
- 1¼ teaspoon salt
- ¾ cups blueberries
For the drizzle topping:
- 4 tablespoons butter softened
- 1 cup confectioners sugar plus additional (if needed) for desired consistency
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice plus additional (if needed) for desired consistency
Instructions
- To make the cookies:
- Preheat oven to 375-degrees Fahrenheit.
- In a large mixing bowl, cream together 8 tablespoons of butter along with 1 cup of granulated sugar.
- Add 2 large eggs and 1½ teaspoon pure vanilla extract. Blend until creamy.
- Add 1 cup ricotta cheese to the mixture and blend to combine.
- In a large bowl whisk together the flour baking powder, and salt.
- Add half the flour mixture to the butter/sugar mixture and blend.
- Add the remaining flour mixture to the batter and blend until combined.
- Add the lemon zest, shredded (dried) zucchini, and blueberries to the batter and stir gently with a spatula to combine.
- Use a medium cookie scoop or two tablespoons to drop the cookie batter onto parchment-lined baking sheets, leaving plenty of space between the cookies. I did 8 cookies per baking sheet.
- Bake the cookies for a total of 22-24 minutes, rotating the cookie sheets halfway through the baking process.
- Remove to cooling racks to cool completely before frosting, or dusting with confectioners sugar.
- To make the lemon buttercream drizzle:
- Combine all the ingredients in a large bowl and blend with a hand mixer until you reach your desired drizzle consistency.
- Add more liquid for a thinner drizzle, and add more confectioners sugar for a thicker drizzle.
- Drizzle over cookies by using a piping bag, or spoon a light drizzle over the cooled cookies.
Notes
If desired sprinkle cooled cookies with confectioners sugar instead of the lemon buttercream drizzle.
Nutrition
Serving: 1cookie | Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 115mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg