Lemon Ricotta Cookies
Ingredients
The cookies
-
2 ½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
1
stick
unsalted butter, softened
-
2
cups
sugar
-
2
large
eggs
-
1
15-ounce container
whole milk ricotta cheese
-
3
tablespoons
lemon juice
-
1
lemon
zested
The glaze
-
1 ½
cups
powdered sugar
-
3
tablespoons
lemon juice
-
1
lemon
zested
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the flour, baking powder, and salt, then set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating until incorporated.
- Mix in the ricotta cheese, lemon juice, and lemon zest until combined.
- Stir in the dry ingredients until just incorporated.
- Spoon about 2 tablespoons of dough onto lined baking sheets.
- Bake for 15 minutes until slightly golden at the edges.
- Let the cookies rest on the baking sheet for 20 minutes.
- For the glaze, combine powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
- Spread about ½ teaspoon of glaze on each cookie and let it harden for about 2 hours.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
150mg
Cholesterol
20mg
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