Lemon Ricotta Cookies
Yield: 4 dozen
Pillowy soft Lemon Ricotta Cookies are perfect for any season. Perfect with a cup of afternoon tea or as a shining star in any holiday cookie platter, these Lemon Ricotta Cookies are a crowd pleaser.
Ingredients
Cookies:
- 1 cup 8 oz unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 15 oz whole milk ricotta
- 1 teaspoon lemon zest
- 1 Tablespoon vanilla extract
- 2 Tablespoons lemon juice
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Glaze
- 4 cups powdered sugar
- 2 Tablespoon butter salted or unsalted, melted
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup whole milk or heavy cream
- sprinkles optional
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar for 2 minutes until smooth and light in color. Slowly add in eggs, ricotta cheese, and vanilla. Mix until combined (about 1 minute). Scrape the sides of the bowl down as necessary.
- In a separate bowl combine flour, salt, baking soda, and baking powder. Gradually add to mixer until a soft dough forms. Use a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
- Bake for 10 minutes. Edges will be slightly golden. Transfer to a wire rack to cool.
- In a medium bowl, whisk the powdered sugar, butter, and vanilla extract. Add cream or milk one tablespoon at a time to desired consistency. Spread glaze over warm cookies and top with sprinkles.