The Story
For as long as I can remember, I’ve been “the sensitive one.” You know, the person who cries during commercials, gets way too invested in book characters, and takes every offhand comment way too personally. I’ve always felt everything a little too deeply, and while that can be a good thing sometimes, it’s also left me feeling overwhelmed more often than I’d like to admit.
When I was younger, being called “too sensitive” felt like a critique, like it was something I needed to fix about myself. I’d hear things like, “Don’t take it so personally,” or “Why do you care so much?” and it would just make me feel worse. It was like being sensitive wasn’t just my reaction -- it was my fault. And so, I started building walls around myself, trying to brush things off or pretend I didn’t care, even when I did.
But here’s the thing: being sensitive isn’t a bad thing. I’ve learned that it’s not about shutting off my emotions or pretending to be tougher than I am, it’s about finding balance. I’ve started giving myself permission to feel things fully without letting those feelings take over. It’s not easy, but it’s been so freeing to realize that being sensitive isn’t a weakness -- it’s a part of who I am.
Baking, oddly enough, has taught me a lot about balance. Take these lemon ricotta cookies, for example. They’re soft and tender, with just the right amount of tang from the lemon and richness from the ricotta. The first time I made them, I worried the flavors wouldn’t work together or that the cookies would turn out too delicate to hold their shape. But they surprised me, just like I’ve learned to surprise myself. These cookies are a reminder that even the most delicate things can be strong in their own way.
Ingredients:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.Add the Ricotta and Lemon:
Stir in the ricotta cheese, lemon zest, and lemon juice until fully combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.Shape the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.Bake:
Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.Make the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cookies and let it set before serving.
Tips:
- These cookies are best served fresh but can be stored in an airtight container for up to 3 days.
- If you want a stronger lemon flavor, add an extra tablespoon of lemon juice to the glaze or sprinkle the cookies with a little extra zest
- To make the cookies even more delicate, try sifting the powdered sugar before making the glaze, it creates a smoother texture.
Enjoy,
Lauren