Lemon Ricotta Cookies
These cookies are perfect for the spring and summer. They are light, fluffy, lemony and one of my favorites - especially for Easter. I've been making this recipe for years, thanks to Giada. Makes 3-4 dozen (depending on cookie scoop size).
Ingredients
Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese - be sure to use whole milk (it’s worth the extra calories)
3 tablespoons lemon juice
1 lemon, zested
Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Instructions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt.
Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 1-2 tablespoons for each cookie - I use a cookie scoop) onto the baking sheets. 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 cookie. Decorate with sprinkles, etc if desired. Let the glaze harden for about 2 hours. (I save the parchment paper for this part - makes for easier clean up).
