Lemon Ricotta Cookies
Ingredients
The cookies
-
2½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¾
teaspoon
fine sea salt
-
4
ounces
unsalted butter
-
1¾
cups
sugar
-
2
large
eggs
-
15
ounces
whole milk ricotta
-
1
teaspoon
vanilla extract
-
2½
tablespoons
fresh lemon juice
-
1
tablespoon
lemon zest
The lemon glaze
-
2
cups
powdered sugar
-
4
tablespoons
fresh lemon juice
-
1
lemon
zest
Instructions
- Preheat the oven to 375°F.
- Mix the flour, baking powder, baking soda, and sea salt in a bowl and set aside.
- In a stand mixer, combine the butter and sugar and beat until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the ricotta, lemon juice, vanilla, and lemon zest until blended.
- Add the dry ingredients and mix just enough to combine.
- Chill the dough in the refrigerator for at least 4 hours, preferably overnight.
- Line cookie sheets with parchment paper and scoop tablespoon-sized portions of dough onto the sheets.
- Bake for 15-20 minutes until the edges are slightly brown.
- Allow cookies to cool on a wire rack.
- For the glaze, mix powdered sugar, lemon juice, and zest until smooth, then spread on cooled cookies.
Nutrition Facts (estimated)
Servings
60
Calories
89
Total fat
3g
Total carbohydrates
15g
Total protein
2g
Sodium
58mg
Cholesterol
14mg
You might also like