Lemon Glazed Ricotta Cookies
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
- Preheat the oven to 375°F.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- Using an electric stand mixer (or hand mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating until incorporated.
- Add the ricotta cheese, lemon juice, and lemon zest and beat to combine.
- Add in the dry ingredients, a little at a time.
- Line baking sheets with parchment paper.
- Spoon the dough (about 2 tbsp for each cookie) onto the baking sheets.
- Bake for 15-17 minutes, until slightly golden at the edges.
- Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
- Spoon (or hand dip) about 1/2-teaspoon onto each cookie.
- Let the glaze harden for about 2 hours before storing in a container.
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