Lemon Ricotta Cookies
Ingredients
The cookie dough
-
2½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¾
teaspoon
salt
-
½
cup
unsalted butter
-
1⅔
cups
granulated sugar
-
2
large
eggs
-
15
ounces
ricotta cheese
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
almond extract (optional)
-
1
Tablespoon
lemon zest
-
2½
Tablespoons
fresh lemon juice
The glaze
-
1½
cups
confectioners’ sugar
-
¼
cup
fresh lemon juice
-
to taste
sliced almonds
for garnish (optional)
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Beat the butter and sugar together until creamy, then add eggs one at a time, followed by ricotta, vanilla, almond extract, lemon zest, and lemon juice.
- Mix in the dry ingredients until just incorporated, then chill the dough for at least 1 hour.
- Preheat the oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto the baking sheets, spaced apart.
- Bake for 13-14 minutes until lightly springy to touch, then cool on the baking sheet.
- Prepare the glaze by whisking together confectioners’ sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cookies and optionally top with sliced almonds.
Nutrition Facts (estimated)
Servings
40 cookies
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
1g
Sodium
150mg
Cholesterol
20mg
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