Lemon Ricotta Cookies
Ingredients
For the Cookies:
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup ricotta cheese room temperature
- 1 large egg
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional, for extra zestiness
Instructions
Step 1: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the ricotta cheese and mix until smooth. Then, add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
Step 2: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Step 3: Bake the Cookies
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges are slightly golden but the centers remain soft. Avoid overbaking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 4: Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice for your preferred glaze consistency.
- Once the cookies have cooled slightly, drizzle the glaze over each cookie and sprinkle with extra lemon zest if desired.