Name: Lemon Ricotta Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 ¾ cups all purpose flour; 2 cups granulated white sugar; 1 tablespoon lemon zest; ½ teaspoon kosher salt; 1 cup unsalted butter, softened; 15 oz whole milk ricotta, drained if lots of liquid is present such as with fresh; 1 teaspoon baking soda; 1 egg; 2 tablespoons lemon juice; 1 ½ cups powdered sugar; 2-3 tablespoons fresh lemon juice, start with 2 tablespoons and add more if needed to get the desired glaze consistency; ½ teaspoon lemon zest

Ingredients

Scale

3 ¾ cups all purpose flour
2 cups granulated white sugar
1 tablespoon lemon zest
½ teaspoon kosher salt
1 cup unsalted butter, softened
15 oz whole milk ricotta, drained if lots of liquid is present such as with fresh
1 teaspoon baking soda
1 egg
2 tablespoons lemon juice

Lemon Glaze Ingredients

1 ½ cups powdered sugar
2-3 tablespoons fresh lemon juice, start with 2 tablespoons and add more if needed to get the desired glaze consistency
½ teaspoon lemon zest

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Instructions

Preheat your oven to 350°F. Use a nonstick baking sheet or line a baking sheet with parchment paper.
In a large mixing bowl, add 2 cups granulated sugar and 1 tablespoon lemon zest. Using your fingers, rub the zest into the sugar until fragrant.
Add 1 cup softened, unsalted butter to the sugar and cream together until light and fluffy.
Add in 1 egg and mix until fully combined.
Mix in 15 oz whole milk ricotta and 2 tablespoons of fresh lemon juice until smooth.
In a separate bowl, whisk together 3 ¾ cups all purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Using a 1 tablespoon cookie scoop, scoop the dough onto the baking sheet about 2 inches apart.
Bake for 10-11 minutes, until the bottoms are lightly golden and the tops are fully set. The tops will not be golden.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together 1½ cups powdered sugar, 2 tablespoons fresh lemon juice, and ½ teaspoon lemon zest to make the glaze. Add up to 1 more tablespoon lemon juice as needed to reach a glaze consistency, it should be pourable but not thin like water.
Spoon the glaze over the cooled cookies. Let the glaze set before serving or storing!

Notes

If the dough becomes too soft and unmanageable, throw the bowl in the fridge for 30 minutes and then scoop.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Sweet Tooth
Method: Oven
Cuisine: Italian