Lemon Ricotta Cookies with Lemon Glaze
Serving Size: 22
These lovely cookies have a tender cake-like texture and are topped with a luscious lemon glaze. Perfect for a Spring holiday treat!
Recipe by:
Cook Times
Cooking Tools Required
Baking sheet, Cutting board, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, SpatulaIngredients
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter softened
- 2 cup sugar
- 2 egg
- 15 ounce ricotta cheese
- 3 tablespoon fresh lemon juice
- 1 lemon zested
For the glaze:
- 1 1/2 cup powdered sugar
- 3 tablespoon fresh lemon juice
- 1 lemon zested
Instructions
For the cookies:
- Preheat the oven to 375 degrees F.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
For the glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Store in an air tight container.
Nutrition
Calories: 231kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 148mg | Potassium: 50mg | Fiber: 1g | Sugar: 26g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg