Lemon Ricotta Cookies
This is the only Lemon Ricotta Cookie recipe you need! Tested and perfected, these soft Italian cookies have the perfect amount of lemony sweetness.
Ingredients
- 2 cups all purpose flour ((286 grams))
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon lemon zest
- 1 cup whole milk ricotta ((drained if wet))
- 1 large egg
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Directions
- 1
Line a baking pan with a nonstick baking mat or parchment paper; set aside.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- 3
In a large bowl, use an electric mixer to mix together the sugar, butter, and 1 teaspoon lemon zest, until the mixture is light and fluffy; about 2 minutes. Beat in the ricotta, egg, and 2 tablespoons of lemon juice, and mix until combined. Add in the flour mixture and mix until just combined.
- 4
Cover the cookie dough and chill in the refrigerator for at least 2 hours.
- 5
Preheat oven to 350 degrees. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookies.
- 6
Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. (The cookies will not change color much). Cool on pan for 5 minutes before moving to wire rack to cool completely.
- 7
To make the glaze, in a small bowl whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.