Ingredients for Lemon Ricotta Cookies With Lemon Glaze
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh lemon juice
- Lemon, Zest Of
- Powdered Sugar
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How to Make Lemon Ricotta Cookies With Lemon Glaze
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup softened butter and 1 1/2 cups sugar using an electric mixer until light and fluffy (about 3 minutes).
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup ricotta cheese, 1/4 cup lemon juice, and 2 tablespoons lemon zest until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cookies are completely cool, dip the tops into the glaze.
- Let the glaze set before storing the cookies in an airtight container.
- Enjoy your delicious lemon ricotta cookies!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
11g
Carbs
6g
