Lemon Ricotta Cookies with Lemon Glaze
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Cooking Time:
15 min
Prep Time:
15 min
Total Time:
170 min
Servings:
44 cookies
Ingredient
12 1/2 cups all-purpose flour
21 teaspoon baking powder
31 teaspoon salt
41 stick unsalted butter, softened
52 cups sugar
62 eggs
71 (15-ounce) container whole milk ricotta cheese
83 tablespoons lemon juice
91 lemon, zested
101 1/2 cups powdered sugar
113 tablespoons lemon juice
121 lemon, zested
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Nutritional components
- Calories113 calorie
- Total Fat3.5 grams
- Saturated Fat2 grams
- Carbohydrates19 grams
- Sugar13 grams
- Protein2 grams
- Cholesterol20 milligrams
- Sodium76 milligrams
Cooking process
Step 1Preheat the oven to 375 degrees F.
Step 2Cookies:
Step 3In a medium bowl combine the flour, baking powder, and salt. Set aside.
Step 4In 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.
Step 5Line 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.
Step 6Glaze:
Step 7Combine 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. Pack the cookies into a decorative container.
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