Lemon Ricotta Cookies
Ingredients
Cookies
-
2.5
cups
all purpose white flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
-
1
stick (½ cup)
butter, softened
-
1.5
cups
sugar
-
2
units
eggs
-
15
oz
whole milk ricotta
-
1
tsp
vanilla
-
¼
tsp
almond extract
-
¼
cup
lemon juice
-
3
tbsp
lemon zest
Glaze
-
1.5
cups
powdered sugar
-
3
tbsp
lemon juice
-
2
tbsp
lemon zest
Instructions
- Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, blend butter and sugar with a hand mixer, then add eggs one at a time, followed by ricotta, vanilla, almond extract, lemon juice, and lemon zest until creamy.
- Slowly add the flour mixture to the wet mixture and blend until combined, then refrigerate the dough for at least 4 hours or overnight.
- Preheat the oven to 350°F. Scoop about 1-2 tbsp of dough onto parchment-lined baking sheets.
- Bake for 12-14 minutes until cookies bounce back when touched and edges are slightly golden.
- Let cookies cool for at least 1 hour before icing.
- Mix glaze ingredients together and either dip or spoon glaze on cooled cookies.
Nutrition Facts (estimated)
Servings
50 cookies
Calories
100
Total fat
3g
Total carbohydrates
18g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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