Meet the lemoniest lemon cookies in all the land combined with the cakeiest cookies in all the land. They’re like little tangy, sweet lemon cake clouds. Oh they are so good!
Ricotta cheese has a softening, tenderizing effect on these cookies that makes them so soft and light, despite the quantities of butter and cheese in them and being labeled a cookie. I made my own ricotta cheese because why not? It’s so easy and I love the fresh, creamy result so much more than store-bought stuff. I used to HATE ricotta cheese because I’d only ever had the mass-produced junk that was grainy and flavorless, but I had a few surprisingly good restaurant experiences with it so I gave it another shot. I just started making my own recently and now I can’t stop. You can definitely use store-bought, but I would research and seek out the best you can find.
I subscribe to the make your dough ahead and refrigerate overnight mentality, followed by the bake one sheet at a time, rotating halfway through religion. I think this method produces superior cookies. And I bake a lot of cookies.
I love you, little balls of sunshine wrapped in clouds.
[tasty-recipe id=”33594″]
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