Lemon Ricotta Cookies

Ingredients

For the Cookies
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested
For the Glaze
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Instructions

1. Preheat oven to 350 degrees F
For the Cookies
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl using a handheld mixer, combine the butter and the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Line 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.
For the Glaze
6. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and whisk 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.

Notes

https://chezcateylou.com/lemon-ricotta-cookies/

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