Lemon Ricotta Cookies
Tangy lemon ricotta cookies are topped with a sweet and tart lemon glaze that creates the perfect summer cookie for any occasion.
Servings 36
Ingredients
- 2 cups granulated sugar
- Zest of 2 lemons
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter softened
- 2 large large eggs
- 15 ounces whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
For the Glaze:
- 1 ½ cups powdered sugar sifted
- 3 tablespoons lemon juice
- Zest of 1 lemon
Instructions
For the Cookies:
- Preheat the oven to 375° F. Line baking sheets with parchment paper.
- In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until the sugar is fragrant. Set aside.
- In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and lemon sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, 1 at a time, mixing until they are fully incorporated.
- Add the ricotta cheese and lemon juice and mix until incorporated.
- Stir in the dry ingredients, mixing until just combined.
- Spoon the dough (about 2 tablespoons for each cookie) onto prepared baking sheets.
- Bake cookies in preheated oven for 13-15 minutes, until slightly golden at the edges.
- Remove from the oven and let the cookies cool on the baking sheets for 20 minutes.
- Once all the cookies are cool, prepare the lemon glaze.
For the Glaze:
- In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest and whisk until smooth.
- Dip the top of each cookie into the glaze.
- Place cookies on a wire baking rack or wax paper and allow the glaze to harden before serving.
Notes
- Makes about 3 dozen cookies.
- Store cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Cookies can be frozen in an airtight container with pieces of parchment or waxed paper between layers for up to 3 months.