Snacks

Lemon Ricotta Cookies

Name: Lemon Ricotta Cookies
Prep time: 30 min
Cook time: 42 min
Total time: 1 h 12 min
Yield: 48 servings
Ingredients: ½ cup unsalted butter (softened (see notes); 1¾ cups granulated sugar; 2 eggs (at room temperature); 1 15-ounce container whole milk ricotta cheese; 3 tablespoons lemon juice (from 1-1½ lemons); 1 tablespoon fresh lemon zest (from 1 lemon); 2¼ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1¼ cup powdered sugar (sifted); 3 tablespoons lemon juice; 1 tablespoon fresh lemon zest (from 1 lemon); sprinkles ( for decorating (optional)

48 servings

servings

30 minutes

active time

1 hour 12 minutes

total time

Start Cooking

Ingredients

½ cup unsalted butter (softened (see notes)

1¾ cups granulated sugar

2 eggs (at room temperature)

1 15-ounce container whole milk ricotta cheese

3 tablespoons lemon juice (from 1-1½ lemons)

1 tablespoon fresh lemon zest (from 1 lemon)

2¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1¼ cup powdered sugar (sifted)

3 tablespoons lemon juice

1 tablespoon fresh lemon zest (from 1 lemon)

sprinkles ( for decorating (optional)

Directions

Making the Cookies

Line two 11x17-inch baking sheets with parchment paper. Preheat the oven to 375°F.

Beat the butter and the sugar on medium speed with a stand or hand mixer until it's light and fluffy, about 5 minutes.

Add the eggs one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

Combine the flour, baking powder, and salt in a medium bowl, then sift the mixture into the bowl of the wet ingredients and stir until incorporated. Tightly cover the dough with plastic wrap and refrigerate for 30 minutes and up to overnight.

Scoop the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. Bake for 12-14 minutes, until cooked through but still pale (do not overbake!). Remove from the oven and let the cookies rest on a cooling rack for about 15 minutes. Repeat the process with the remaining dough.

Making the Glaze

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and whisk until smooth. Dip each cooled cookie in the small bowl of lemon glaze. You can also spoon the glaze on top of the cookie with the back of a spoon.

Let the glaze harden for about 2 hours at room temperature. Serve and enjoy!

Nutrition

Serving Size

1 cookie

Calories

80 kcal

Total Fat

2 g

Saturated Fat

1 g

Unsaturated Fat

1.1 g

Trans Fat

0.1 g

Cholesterol

5 mg

Sodium

60 mg

Total Carbohydrate

15 g

Dietary Fiber

0.2 g

Total Sugars

10 g

Protein

1 g