Lemon Ricotta Cookies

Lemon Ricotta Cookies Recipe

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 teaspoon lemon zest
1 cup whole milk ricotta (drained if wet)
1 large egg
2 tablespoons lemon juice

Ingredients for Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Step 2: In a large bowl, use an electric mixer to mix together the sugar, butter, and 1 teaspoon lemon zest, until the mixture is light and fluffy; about 2 minutes. Beat in the ricotta, egg, and 2 tablespoons of lemon juice, and mix until combined. Add in the flour mixture and mix until just combined.

Step 3: Cover the cookie dough and chill in the refrigerator for at least 2 hours.

Step 4: Line a baking pan with a nonstick baking mat or parchment paper; set aside.

Step 5: Preheat oven to 350 degrees. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookies.

Step 6: Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. (The cookies will not change color much). Cool on pan for 5 minutes before moving to wire rack to cool completely.

Step 7: To make the glaze, in a small bowl whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.