Perfect for your afternoon tea!
~ Angie
Soft Lemon Ricotta Cookies
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter softened
- 2 cups sugar
- 2 eggs
- 1 15-ounce container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon zested
Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon zested
Instructions
- Preheat the oven to 375 degrees F.
Cookies:
- In a medium bowl combine the flour, baking powder, and salt.
- In a separate large bowl combine 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 for 30 seconds.
- Stir in the dry ingredients until combined.
- Line 2 baking sheets with parchment paper. Using an OXO medium cookie scoop, spoon the dough 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.
Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. While cookies are still slightly warm, 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. Pack the cookies into a decorative container.
