Lemon Ricotta Cookies

23 May

If you love lemony desserts, you will LOVE these cookies! Yes, there is ricotta in them too, but honestly, you can’t even taste it. It just gives the cookies an amazing light and moist texture. Then add some lemon glaze on top, and you have a tart and tasty winner!

You can simply halve this recipe if you don’t need a mountain of cookies. But if you need a simple way to provide some sweets for a crowd, this is the way to go. Easy to prep, easy to bake, and easy to glaze. They seem a lot more high maintenance than they really are – but that’s one of the fun parts of impressing guests!

Lemon Ricotta Cookies

For the cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
1 lemon, zested
3 Tbsp lemon juice

For the glaze:
1 1/2 cups powdered sugar
1 lemon, zested
3 Tbsp lemon juice

Yield: Around 4 dozen cookies

Preheat oven to 375 degrees F. In a medium bowl, combine flour, baking powder, and salt. Set aside.

Beat the butter and sugar together with a mixer 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 a baking sheet and spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies cool completely.

To make the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. If it is too thick, gradually add more lemon juice. Dip each cookie into the glaze, letting the excess drip off. Let the glaze harden for about 2 hours before serving.

Source: Live Love Pasta


One Response to “Lemon Ricotta Cookies”

  1. Savory Simple May 23, 2012 at 12:54 pm #

    What I wouldn’t give to have these beamed to me at this very moment. They look amazing!

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