Delicious Recipes

Soft Ricotta and Strawberry Cookies, fluffy and easy to make

bricciola
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in

The soft ricotta and strawberry cookies are simple, fluffy and fragrant treats, perfect for breakfast or a light snack.
They are made with a few wholesome ingredients: ricotta, fresh strawberries and type 2 flour, which gives the dough a rustic yet delicate texture.

The dough is easy and quick to prepare, without butter, but with a drizzle of extra virgin olive oil that makes these cookies soft and light. The lemon zest adds a fresh note that pairs perfectly with the natural sweetness of the strawberries.

The result is soft and fragrant little cookies, ideal to enjoy straight from the oven or alongside a cup of tea or milk.

If you love light, citrus-scented desserts made with ricotta, also try these other recipes:

  • Difficulty: Very easy
  • Cost: Very inexpensive
  • Preparation time: 10 Minutes
  • Portions: 17 Pieces
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Spring, Autumn, Spring, Summer
97.97 Kcal
calories per serving
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  • Energy 97.97 (Kcal)
  • Carbohydrates 11.97 (g) of which sugars 2.55 (g)
  • Proteins 3.61 (g)
  • Fat 4.12 (g) of which saturated 1.33 (g)of which unsaturated 0.64 (g)
  • Fibers 0.67 (g)
  • Sodium 42.27 (mg)

Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

These soft ricotta and strawberry cookies are perfect for a wholesome breakfast or a homemade snack. Ingredients

  • 5 oz strawberries (about 1 cup chopped (150 g))
  • 3/4 cup + 2 tbsp ricotta (about 7.4 oz (210 g))
  • 1 2/3 cups type 2 flour (type 0 or type 1 flour can be used as well)
  • 1 egg
  • 2 tbsp + 2 tsp whole cane sugar (white sugar can be used if preferred (about 1.1 oz / 30 g))
  • 2 tbsp + 2 tsp extra virgin olive oil (or neutral vegetable oil (about 1.35 fl oz / 40 ml))
  • 1 1/2 tsp baking powder
  • 1 lemon zest (grated)
  • 1 pinch salt
  • 1 tsp powdered sugar (optional, I use very little (about 3 g))

Tools

Below is the list of tools I used to make the recipe.

For some of these you’ll also find a clickable Amazon icon, so you can optionally purchase them directly from there.

  • 2 Bowls
  • 1 Fork
  • 1 Knife
  • 1 Lemon grater
  • 1 Baking tray
  • 1 Silicone mat silicone or parchment paper

Steps

  • 1️⃣ Prepare the dough
    Wash the strawberries, dry them well and remove the stems. Cut them into small cubes and set aside.

    In a bowl break the egg and add the sugar, the extra virgin olive oil and the grated lemon zest. Mix with a fork until the ingredients are combined.

    Add the ricotta and continue mixing until you obtain a smooth, homogeneous cream.

    Then add the flour sifted together with the baking powder and the pinch of salt, incorporating it gradually until you get a soft dough.

  • 2️⃣ Shape the cookies and bake
    Add the diced strawberries to the dough and fold gently to distribute them evenly.

    Using a spoon, scoop portions of dough of about 1.4 oz (around 40 g) and place them on a baking tray lined with a silicone mat or parchment paper, trying to slightly round each mound to give the shape of a small cookie.

    To get cookies all the same size, you can place the bowl on a scale and weigh each portion of dough before shaping: this way the baking will be more even.

    Bake in a preheated static oven at 356°F (180°C) for about 25 minutes, until the cookies are lightly golden. Use the toothpick test to check doneness.
    With these quantities you get about 17 cookies.

  • 3️⃣ Finish and serve
    Remove the soft ricotta and strawberry cookies from the oven and let them cool on a wire rack.

    When completely cool, arrange them on a serving plate and, if desired, dust with powdered sugar.

    The cookies will be soft, fragrant and studded with pieces of strawberries, perfect to enjoy for breakfast or as a snack.

How to store soft ricotta and strawberry cookies

The soft ricotta and strawberry cookies can be kept for about 2 days in the refrigerator, stored in an airtight container. The presence of fresh strawberries makes these cookies more delicate than traditional cookies.

To enjoy them at their best you can leave them a few minutes at room temperature before serving, or heat them for about 5 seconds in the microwave: they will become soft and fragrant again, like freshly baked.

If you want to customize these soft ricotta and strawberry cookies you can try some simple variations:
1) Different aromas: instead of lemon zest you can use orange zest or a pinch of vanilla for a sweeter fragrance.

2) With other fruit: strawberries can be replaced with blueberries, raspberries or small apple cubes

FAQ (Questions and Answers)

  • How to get soft and fluffy ricotta and strawberry cookies?

    To get soft and fluffy cookies it’s important not to overwork the dough and to bake them at the right temperature.
    Also, cut the strawberries into small pieces and distribute them well in the dough to keep the cookies moist and fragrant.

Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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