Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze

Yields: ~ 7 dozen 1.5″ cookies

2 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. salt

1/2 cup unsalted butter, softened

2 cups sugar

2 eggs

1 (15 oz.) container ricotta cheese (I used part-skim)

3 tbsp. fresh squeezed lemon juice

zest of one lemon

For the glaze:

1 1/2 cups powdered sugar

3 tbsp. lemon juice

zest of one lemon

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs one at a time and mix well to incorporate, scraping down the bowl between additions. Add the ricotta cheese, the lemon juice, and lemon zest. Mix to combine. Add in the dry ingredients and mix on low speed just until incorporated.

Spoon the dough onto the baking sheets (about 1 tablespoons per cookie). Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Transfer to a wire rack to cool completely.

To make the glaze, in a small bowl combine the powdered sugar, lemon juice and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using the back of the spoon. Let the cookies sit to allow the glaze to harden, about 2 hours. Store loosely covered.