Strawberry Cloud Cookies

If you are a strawberry lover (and who isn’t?), these cookies will buh-low your taste buds out of the water. Shelton says that these cookies are his favorite, and truth be told, I should really make them more often. They’re incredibly easy to whip up and are just dangerously delicious. It’s impossible to eat just one.

Strawberry Cloud Cookies | sweetandsavorylife.com

Strawberry Cloud Cookies with Lemon Glaze

Recipe adapted from The Church Cook

You’ll need:

For the cookies…

  • 2 cups All-purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 stick Unsalted Butter, Softened
  • 1 cups Granulated Sugar
  • 1 whole Egg
  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 – 3/4 cups pureed strawberries (about 10 regular sized strawberries)
  • 4 – 6 drops pink food coloring (optional – gel works best)

For the glaze…

  • 1-½ cup Powdered Sugar (I sift mine, but you don’t have to)
  • 3 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest (more if you’re feelin’ extra zesty)

Directions:

  • Preheat the oven to 375 degrees.
  • In your large bowl, combine the butter and the sugar. Mix the butter and sugar until light and fluffy, about 3 minutes. Add the egg, beating until incorporated. Add the ricotta cheese and strawberries. Stir to combine. Add the remaining dry ingredients. Add food coloring.
  • Using a cookie scoop (or two spoons), drop the batter on a baking sheet. These cookies are crazy dense, so they won’t puff up or spread out, but make sure to give each ball of dough a little wiggle room.
  • Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread the glaze. Glaze will hardened almost immediately!

Very important: Let the cookies sit out overnight – do not immediately store in a sealed container even if the glaze has dried! Along with being very dense, these cookies are also very moist. Which means if you stick them in a Ziploc or plastic container they’ll get oddly wet and sticky. This won’t deter you from eating them… it’s just mostly unpleasant. You have been warned.

Strawberry Cloud Cookies | sweetandsavorylife.com

And there you have it. These little gems get many a moan wherever you take them. The best way to eat them is to pop one in your mouth upside down! Try it. You’ll see.

-Sarah

Cheddar Chicken (with a side of Change, please)

When I first started to really cook – this was the first recipe that I attempted: Real Simple’s Cheddar Chicken.

I liked it because it sounded simple (a tribute to the magazine, obviously), there were no vegetables involved and the picture looked delicious. Those were different times, back then. I shied away from slicing onions, adding tomatoes, experimenting with flavors outside of my comfort zone.

Now I have a different appreciation for ingredients in general and I try to honor a recipe by not instantly taking out the things I “know” I don’t like. I think I am driven more these days to create dishes the traditional way, so that I can taste all the components the way they are supposed to be combined. And it’s okay when I don’t like something as much as I thought – it’s all about the experience. Each time I make dinner, I feel like I’m getting better at being a home cook and enjoy knowing what all dishes I can add to my own personal “menu.”

I look forward to all the dinners I’ll create in the future – for people I love, for people I am entertaining. There is just so much I won’t know if I stick to just a handful of recipes. Also, by knowing how something is “supposed” to taste, I can better gauge how I can adjust the recipe the next time I prepare it.

And, when I want to just make something simple and delicious, I always have this recipe – my first real attempt at dinner, where it all began. (All things aside, this is a wonderful dish that I highly recommend.)

Do you remember the first dish you prepared that made you feel like a legit cook? How has the way you cook changed since then? How do you keep things interesting in the kitchen?

I really wanna know.