I made these cookies for a friend of mine. She’s been one of my biggest food blog supports and I wanted to share the food love. She and her husband tried these cookies and her description was spot on – “pillows”! The consistency is somewhere between cakey and a pillow (ha!). The fluff factor is high! They are so soft you can eat several before you even realize how many you’ve had.
These are probably my favorite cookie that I make. The original recipe came from Giada, but I have altered it several times. I’ve made a pumpkin spice version for the fall and even an egg nog version for Christmastime.
The other thing I love about this recipe is how easy it is to make. There are no crazy ingredients and not many of them either. And as you can see, they are very easy to change up. Feel free to add your favorite fruit and let me know how it turns out!
- 2 + 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs, at room temperature
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested (my favorite zester)
- 1/2 cup fresh raspberries – smashed with a fork
For the glaze:
1 + 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
1/4 cup fresh raspberries – smashed wtih a fork
- In a medium bowl combine the flour, baking powder, and salt.
- In a large bowl cream together the butter and the sugar until loght and fluffy, mix about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Mix well to combine.
- Fold in the dry ingredients, a small amounts at a time. Once all the dry ingredients are incorporated fold in the 1/2 c smashed raspberries. Note – Fold only a few times, this keeps the cookie from turning pink and leaves you with pretty swirls of raspberries.
- Tightly cover the dough with plastic wrap and refrigerate overnight. Or I will often improvise by putting the dough in the freezer for 1 – 2 hours.
- Preheat the oven to 375 degrees F.
- Line 2 baking sheets with parchment paper. Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake around 8-10 minutes. The top of the cookie may not look like it’s cooked completely. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes – they will continue to cook. Note – they go from done to burnt really quick, for my oven the perfect time is 8 min 30 seconds. Continue with the remaining dough.
Make the glaze: combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Fold in the remaining smashed raspberries, again don’t over mix.
Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 1 hour…if you can wait that long (I can’t)!
Keywords: Raspberry Swirl Lemon Ricotta Cookies