Ingredients

Cookies

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 15 oz container ricotta cheese (I used part skim but you can use whole)
• 3 tbsp lemon juice (about 1 lemon)
• 1 lemon, zested

Glaze

• 1 1/2 cups powdered sugar
• 3 tbsp lemon juice (about 1 lemon)
• 1 lemon, zested

Instructions

Cookies

1. Preheat the oven to 375°F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. Using an electric stand mixer (or hand mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating until incorporated.
5. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine.
6. Add in the dry ingredients, a little at a time.
7. Line baking sheets with parchment paper.
8. Spoon the dough (about 2 tbsp for each cookie) onto the baking sheets.
9. Bake for 15-17 minutes, until slightly golden at the edges.
10. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
2. Spoon (or hand dip) about 1/2-teaspoon onto each cookie.
3. Let the glaze harden for about 2 hours before storing in a container.