Lemon Ricotta Cookies
Makes approx. 30 cookies
Ingredients
2 1/2 Cups, All-Purpose Flour
1 Teaspoon, Baking Powder
1 Teaspoon, Salt
1 Stick Butter, unsalted and softened
2 Cups, Sugar
2 Eggs
1 (15 oz.) Container, Ricotta Cheese, Whole Milk
3 Tablespoons, Lemon Juice
Zest, 1 Lemon
Glaze:
1 1/2 Cups, Confectioner’s Sugar
3 Tablespoons, Lemon Juice
Zest, 1 Lemon
Instructions
Preheat oven to 375 Degrees. Line a baking sheet with a Silpat sheet or some parchment paper. Set aside.
In a small bowl, combine the flour, baking powder, salt and set aside.
Lemon Ricotta Cookies
In a standing mixer, add the butter and sugar and beat until light and fluffy. Add the eggs, 1 at a time and best until all incorporated. Add the Ricotta Cheese, lemon juice and lemon zest. Beat to combine all ingredients. Slowly add the flour mixture and mix well.
Glazing the Lemon Ricotta Cookies
Add about 1 Tablespoon of the cookie mixture onto the baking sheet and bake for approx 15 minutes, until the cookie is lightly golden brown at the edges. Remove from the oven and let the cookies cool.
Make the Glaze: Combine the confectioner’s sugar, lemon juice and lemon zest. Mix until nice and smooth. Lay a piece of parchment paper onto the counter and transfer all the cookies onto the paper. Spoon about 1/2 to 3/4 teaspoon of the glaze onto each cookie and spread around with the back of the spoon. Let the glaze harden (up to 2 hours). Serve to eat or package up the cookies in containers for a plastic bag (place parchment in-between each layer of cookie to avoid sticking).
Lemon Ricotta Cookies
Mangia! Enjoy!
Notes
This is a recipe courtesy of Giada De Laurentiis. Typically if I find a recipe I will make some changes to make it my own. However, this one is so good there is no need to mess with it and change it!! They are somewhat light with a nice lemon flavor. They are great for Spring time and to put on your Easter dessert table.
The only thing I did change was the amount of cookie batter I spooned onto the cookie sheet. I did 1 tablespoon of batter and Giada’s recipe called for 2 Tablespoons. My 1 Tablespoon sized cookies made about 30 cookies and her recipe mentioned it made 44 cookies. Not sure how a bigger scoop of batter gets more cookies but I really liked the size my cookies turned out. They were still a pretty large cookie.