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Lemon Ricotta Cookies Recipe

Name: Lemon Ricotta Cookies Recipe
Prep time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 cup ricotta cheese; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon lemon zest; 1/2 teaspoon vanilla extract; For the glaze:; 1 cup powdered sugar; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon lemon zest

Cuisine Diet Italian Vegetarian

How to make Lemon Ricotta Cookies ?

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serve: 24 cookies

Ingredients for Lemon Ricotta Cookies Recipe

#	Ingredients
1.	2 cups all-purpose flour
2.	1/2 teaspoon baking powder
3.	1/2 teaspoon baking soda
4.	1/2 teaspoon salt
5.	1/2 cup unsalted butter, softened
6.	1 cup granulated sugar
7.	1 large egg
8.	1 cup ricotta cheese
9.	2 tablespoons freshly squeezed lemon juice
10.	1 tablespoon lemon zest
11.	1/2 teaspoon vanilla extract
12.	For the glaze:
13.	1 cup powdered sugar
14.	3 tablespoons freshly squeezed lemon juice
15.	1 tablespoon lemon zest

Steps of Lemon Ricotta Cookies Recipe

#	Steps
1.	Preheat oven to 350°F. Line a baking sheet with parchment paper.
2.	In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3.	In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4.	Add the egg, ricotta cheese, lemon juice, lemon zest, and vanilla extract to the butter mixture and beat until well combined.
5.	Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6.	Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7.	Bake for 15-18 minutes, or until the edges are lightly golden brown.
8.	Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9.	While the cookies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
10.	Once the cookies are completely cool, drizzle the glaze over the top of each cookie. Let the glaze set for at least 10 minutes before serving.

Be sure to use freshly squeezed lemon juice and lemon zest for the best flavor. Don't overmix the dough or the cookies will become tough. If the dough is too sticky, refrigerate it for 30 minutes before baking. Store leftover cookies in an airtight container at room temperature for up to 3 days. Enjoy these delicious and tangy Lemon Ricotta Cookies as a sweet treat any time of day!