Name: Lemon Blueberry Cloud Cookies
Yield: 36 cookies
Ingredients: 2 cups (255g) all purpose flour, sifted; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1/2 cup (113g) unsalted butter, softened; 1 cup (240g) ricotta cheese, room temperature; Zest of 1 large lemon; 1 cup (200g) granulated sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 cup (142g) blueberries (plus extra for the tops); 1 1/2 cups (181g) powdered sugar, sifted; 1 tablespoon (14g) unsalted butter, melted; 1 dash fine sea salt; 2-3 tablespoons (30-45ml) lemon juice

Once, some time ago, I made some soft, melt-in-your mouth cookies and posted them on the internet. A viewer got triggered and insisted that cookies must be crunchy. I have to disagree! Cookies can be crunchy, crisp, soft, chewy, sandy or anything your heart desires. These soft, pillowy cookies are light and airy like little clouds. They could almost be called little cakes. The texture is similar to whoopee pies, but not as sticky. They’re delightfully delicious and have been well-loved by my family for two generations. They’re perfect for a spring teatime treat or alongside a glass of lemonade at a picnic.

Lemon Blueberry Cloud Cookies

Soft, pillowy cookies made with ricotta cheese and fresh blueberries, topped with a tangy lemon icing

Course

Dessert

Keyword

cookies, lemon blueberry

Servings

Ingredients

2 cups (255g) all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, softened
1 cup (240g) ricotta cheese, room temperature
Zest of 1 large lemon
1 cup (200g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (142g) blueberries plus extra for the tops

Icing

1 1/2 cups (181g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 dash fine sea salt
2-3 tablespoons (30-45ml) lemon juice

Course

Dessert

Keyword

cookies, lemon blueberry

Servings

Ingredients

2 cups (255g) all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, softened
1 cup (240g) ricotta cheese, room temperature
Zest of 1 large lemon
1 cup (200g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (142g) blueberries plus extra for the tops

Icing

1 1/2 cups (181g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 dash fine sea salt
2-3 tablespoons (30-45ml) lemon juice

Instructions

Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
In a medium-size bowl, whisk together the flour, baking powder and salt until well combined.
In a large bowl, beat the butter, with an electric mixer on medium speed, until smooth Add the ricotta cheese, sugar and lemon zest. Beat until well combined. Beat in the egg and vanilla until incorporated. On low speed, gradually mix in the flour mixture, just until combined. Fold in the blueberries.
Place rounded tablespoon-size portions of dough about 2 inches apart onto the cookie sheets. Top the cookies with additional blueberries. (If your cookie dough is sticky and hard to work with, refrigerate it just until it's easier to work with, about 30 minutes to 1 hour.)
Bake until the bottom edges of the cookies are lightly browned, about 11-13 minutes. Transfer the cookies to a cooling rack. Top the cooled cookies with icing. Best eaten the day they're made.

Icing

In a medium-size bowl, whisk together the powdered sugar, melted butter, salt and 1 tablespoon (15ml) of lemon juice until well combined. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth.

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