Lemon Ricotta… A flavor combination I first had in the form of pancakes and was instantly hooked so when I saw a cookie recipe using the two I knew I had to try it. A few things to note, these cookies are soft, almost cake-like. They kind of remind me of muffies – aka the top of a muffin. And while I am not one for glazes, I usually leave my baked good unglazed when a recipe calls for it, these cookies definitely need the glaze. Not because they are not delish without it – I tried one before glazing and it was good as is – but when I added the glaze the lemon flavor was kicked up a notch, but, not to the point that it was overbearing.
Lemon Ricotta Cookies Lemon Glaze
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
1 15 oz. container whole milk ricotta cheese
3 tablespoons fresh lemon juice (juice of 1 lemon)
1 lemon, zested
1 1/2 cups confectioners’ sugar
3 tablespoons fresh lemon juice
1 lemon, zested
Preheat the oven to 375F.
In medium bowl combine the flour, baking powder and salt. Set aside.
In a large bowl combine the butter and sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beat the mixture well so all of the ingredients are incorporate.
Add the ricotta cheese, lemon juice & zest. Beat to combine and then stir in the dry ingredients (the flour mixture.)
Line baking sheets with parchment paper. Spoon the dough – about 2 tablespoons for each cookie – onto the baking sheets. Bake for about 15 minutes, until the edges of the cookies are golden. Remove from the oven and the cookies cool on the baking sheets for 20 minutes.
During the 20 minutes make the glaze: Combine the all of the ingredients in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to smooth the glaze over the cookie. Let the cookies sit for 2 hours so the glaze can harden.
Recipe from Food Network
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