Lemon Poppy Seed Ricotta Cookies
Ingredients
The cookies
-
2
cups
all-purpose flour
-
2½
Tbsp
poppy seeds
-
1½
tsp
baking powder
-
¼
tsp
salt
-
1
cup
granulated sugar
-
½
cup
unsalted butter, softened
-
2
Tbsp
lemon zest
-
1
large
egg
-
1
tsp
vanilla extract
-
1
cup
whole milk ricotta cheese
The icing
-
1¼
cups
powdered sugar
-
2½
Tbsp
fresh lemon juice
-
to taste
lemon zest (for decorating)
Instructions
- Whisk together flour, poppy seeds, baking powder, and salt in a mixing bowl and set aside.
- In an electric mixer, cream together butter, sugar, and lemon zest until combined.
- Mix in the egg and vanilla extract, then blend in the ricotta cheese.
- Add the flour mixture and mix until combined, scraping down the bowl and folding to incorporate evenly.
- Cover the bowl and chill for 1 to 2 hours until the dough is easier to work with.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Scoop out the dough and drop onto the baking sheet, spacing evenly.
- Bake for 12 to 14 minutes until just set when touched on top.
- Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and lemon juice until blended, then spoon over cooled cookies.
- Let the glaze set at room temperature before storing cookies in an airtight container.
Nutrition Facts (estimated)
Servings
32 cookies
Calories
122
Total fat
4g
Total carbohydrates
18g
Total protein
2g
Sodium
27mg
Cholesterol
17mg
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