Lemon-Ricotta Cookies
Soft. Tart. Sweet.
Not sure about you, but when I buy ricotta I always go for the 3lb. container thinking I’ll need it all for whatever dish I’m making. But in reality, I am always left with a little extra… which isn’t the worst problem to have😉. My solution: Lemon-Ricotta Cookies.
Although Richard isn’t a huge fan of lemony flavors, he really enjoys these!
Let's begin!
I'll read another time. Skip the recipe, please!
First, beat the butter and sugar for about 3 minutes or until the color lightens to a light yellow. Then, add one egg at a time, followed by ricotta, lemon juice & zest. Beat for 2 minutes. The mixture should be very light and fluffy.
In a separate bowl, sift flour, baking soda, baking powder, and salt together. If I’m being honest, I used to never sift my ingredients. I always thought it didn’t really matter, but it truly makes a difference in texture. Your cookies will cook evenly and have nice, even air pockets when you sift first. If you’re trying to cut the amount of dishes to clean up, I’ve got a pro tip: place your sifter on top of your liquid mixture bowl and sift directly into it. This can also help prevent flour from getting everywhere during what’s supposed to be the transfer from bowl to bowl… or at least supposed to prevent flour from covering every inch of the kitchen counters. Richard can always tell when I bake🙁
Then stir into the sugar mixture until combined. With an ice cream scoop or spoon, scoop about 2 tablespoons of cookie batter onto a baking sheet lined with parchment paper. Repeat until all your cookies are perfectly lined up.
Bake for 15 minutes or until slightly golden at the edges. Remove from the oven and let the cookies cool completely before topping with the glaze. If you put the glaze on before the cookies are cooled, it’ll seem into the cookie and you won’t get the beautiful, white glazed topping.
Speaking of glaze, let’s getter done!
Combine the powdered sugar, water, lemon juice & zest and stir until smooth… It's really that easy. I suggest waiting to make the glaze until the cookies are totally cooled- about 20 minutes. This way your glaze won’t harden before it’s time to apply it to the cookies. When applying, you can either scoop about ½ teaspoon of glaze on each cookie, or dip the tops of the cookies in the bowl of glaze. I personally like to dip over drip- but it’s totally a preference thing.
Finally, sprinkle with lemon zest. Wait about 90 minutes, or until the glaze is hardened, to devour!
