Cloud cookies with ricotta are extremely soft cookies with ricotta in the dough, which are prepared in just a few minutes with a fork. As a good Sicilian, I love desserts with ricotta, and these cookies are special, they look like little clouds because they are so fluffy! Cloud cookies with ricotta are delicious on their own and perfect for dipping in milk, tea, cappuccino, or hot chocolate, also excellent with jam, Nutella, or any other cream on top, they melt in your mouth 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20 cloud cookies with ricotta
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup ricotta cheese
- 1/2 cup sugar
- 2 tbsp milk
- 2 tbsp butter
- 2 eggs
- 1 lemon zest
- Half packet baking powder
- to taste powdered sugar (for topping)
Steps
Cloud cookies with ricotta are super easy and quick to prepare; first, put the ricotta (which must be very dry, if you buy it fresh, let it drain before using it), eggs, sugar, melted butter, milk, vanilla, grated lemon zest into a bowl, and mix with a fork.
Add the flour and baking powder, and with the fork, form a homogeneous and fairly soft dough.
Take a walnut-sized amount of dough with a spoon and, with floured hands, form balls, then roll them in powdered sugar.
Place the ricotta cloud cookies on a baking sheet lined with parchment paper and bake them in a preheated oven at 350°F for 20 minutes; they should lightly brown, do not extend the baking time, or they will dry out.
Notes:
Cloud cookies with ricotta can be stored at room temperature for 4-5 days. If you like, you can add dark chocolate chips to the dough. You can use any ricotta you prefer, but it must be well-drained. If you prefer to make them without butter, replace it with 1.5 tbsp of vegetable oil. To ensure soft cookies, it’s important not to add more flour to the dough, which will not be firm; use just enough to flour your hands.
Other ricotta desserts HERE
