Batch No. 5: Market Strawberry & Ricotta Cookies

light, bright, & perfectly springy

In San Francisco we’re lucky enough to have access to farmers markets year-round, but there’s something especially lovely about the market in the spring. Delicate flavors like berries, leeks, and sugar snap peas begin working their way into our kitchens, bringing a welcome brightness back to the table. For this cookie, I figured it made sense to match that delicate flavor with a delicate texture: enter the Ricotta. The levity of the dough allows the strawberries to shine in their fullest form, while a crack of black pepper keeps the sweetness grounded.

Recipe:

Prep time: 1 hr 15 minutes

Bake time: 9-11 minutes

Yield: 12-14 cookies

Ingredients:

Wet:

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 1 egg

• ½ half cup of whole milk ricotta

• 1 tsp vanilla

• ½ tsp of almond extract

• Zest of half a lemon

Dry:

• 1 ¾ cups flour (or 1:1 GF blend)

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• ½ tsp of freshly ground black pepper

Mix-ins:

• ¾ cup of fresh strawberries, finely chopped

• 1-2 tsp of flour (for tossing)

Instructions:

1. Prep the strawberries. Chop them, pat them dry, & toss with a little flour.

2. Cream the butter & sugar for about 2-3 minutes. The mixture should be light and fluffy.

3. Add the remaining wet ingredients (egg, ricotta, vanilla, almond extract, lemon zest) & mix until smooth.

4. In a separate bowl whisk together the dry ingredients

5. Bring it all together by slowly adding the dry to the wet & mix until combined.

6. Fold in the strawberries. A gentle hand will keep the dough from turning pink.

7. Chill the dough for 1 hour.

8. Preheat the oven to 350 & line a cookie sheet with parchment.

9. Once chilled, scoop 2 tbsp rounds, pop them on the cookie sheet & bake for 11-13 minutes. Once done, the edges should be set, the tops should be pale, & the bottoms should be lightly golden.

10. Let the cookies rest on the baking tray for ~5 minutes & then transfer them to a wire rack. They should firm up slightly, but still have a soft center.

Store in an airtight container refrigerated for up to 5 days, or in the freezer for up to a month.

Best enjoyed with a mug of green tea or a dry sparkling wine.