Lemon Ricotta Cloud Cookies
Add the perfect lil Italian kiss to your cookies with lemon-ricotta! Soft and pillowy, yet packed with flavor, these cookies are pure bliss. Perfect for any occasion, most definitely including movie night in, obvi with a glass of wine or stiff…drink.
I remember making these back when my family owned a little pizzeria and they were a HIT! I love when food triggers a fond memory, and that is exactly what these cookies do for me. Now go make them.
Lemon Ricotta Cloud Cookies
OMG these are like the love child of a cake and a cookie, and maybe even a threesome with a fluffy muffin. Fuck.
Tried this recipe?Tag @la_faguette_ on Instagram!
Ingredients
FOR THE COOKIES!
- 1¼ cups all purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- 4 Tbsp butter, softened
- 1 cup white granulated sugar
- ½ Tbsp lemon extract
- 8 ounces ricotta cheese, excess liquid drained
FOR THE GLAZE!
- ¾ cups powdered sugar, packed
- 1½ Tbsp whole milk
- ½ tsp lemon zest
Instructions
FOR THE COOKIES!
- Whisk flour, baking powder, and salt in a small bowl. Set aside.
- In a medium bowl, using a hand mixer (or stand mixer with paddle attachment), cream together the butter and sugar.
- Add in lemon extract and ricotta and whip it real good.
- Switch to a wooden spoon (change nothing if using stand mixer), and slowly add dry ingredients to wet, until well incorporated.
- Place dough in fridge, covered, for 30 minutes to make dough easier to handle and activate dry ingredients.
- When 30 minutes are almost up, preheat oven to 320°F.
- Roll dough into golf ball-sized balls and place on a parchment-lined cookie sheet.
- Bake for 25 minutes.
- Allow cookies to cool COMPLETELY on a wire rack set inside a parchment-lined baking sheet before glazing.
FOR THE GLAZE!
- Combine glaze ingredients in a small bowl, mix well, and apply with a pastry brush. Place glazed cookies back on wire rack to dry. Parchment-lined baking sheet will catch all drippings.
Notes
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) A lot of times ricotta comes in a 15 oz. tub. If doubling the recipe, 15 oz. is perfect; no need to buy another tub just for 1 extra ounce!
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !
Tried this recipe?Let us know how it was!
glaze:
• For a thicker glaze, use less milk or add more powdered sugar
• For a thinner glaze, add more milk, a little at a time
Equipment:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!
I wish for each of my friends to make a batch of these perfect cloud cookies on my birthday.
Cause you deserve them!
Such a sophisticated little cookie…like a puff of zesty deliciousness.
WHY THANK YOU, MY GOOD LADY!
Absolutely heavenly! We made these for Christmas and they were a hit with everyone!
THANK YOU FOR THIS ANGELIC REVIEW!
So good these give you zesty dreams 🍋
BONUS: SO SOFT YOU CAN USE THEM AS PILLOWS
🌈🥖💕
You need to have a recipe for St. Joseph Pastries
ON IT!