Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze

Ingredients

  • For Cookies:
  • 2 1/2 cups unbleached all-purpose flour (GF Use Domata)
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 stick unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tbsp. lemon juice
  • Zest of one lemon
  • For Lemon Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tbsp. lemon juice
  • Zest of one lemon

Directions

  1. Preheat your oven to 375.
  2. Line two baking sheets with parchment paper and set aside.
  3. In a medium bowl stir together flour, baking powder, salt and set aside.
  4. Using a stand mixer with a paddle attachment, beat together butter and sugar until light and fluffy, about 3-5 minutes, scraping down the bowl once or twice. Add the eggs, one at a time, beating until combined. Add the ricotta cheese, lemon juice, and lemon zest. Beat until fully incorporated .
  5. Stir in the dry ingredients. You can put the mixer on the lowest setting or stir by hand with a wooden spoon.
  6. Spoon about 2 tablespoons of dough onto prepared baking sheets.
  7. Bake for about 15 minutes or until slightly golden at the edges. Start checking your cookies around 12 minutes. You don’t want to over bake! Remove baking sheet from the oven and let the cookies cool on the baking sheet for about 20 minutes.
  8. To make the glaze: Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
  9. Gently, spread about 1/2-teaspoon of glaze on each cookie. Allow the glaze to harden for about 2 hours.
  10. Cookies will last up in airtight container at room temperature for 3 days. Enjoy!