Lemon Ricotta Cookies

• 份量: 48 servings
• 活動時間: 30 minutes
• 總時間: 1 hour 12 minutes

食材

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)

步驟

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!

營養

• 每份大小: 1 cookie
• 卡路里: 80 kcal
• 總脂肪: 2 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 1.1 g
• 反式脂肪: 0.1 g
• 膽固醇: 5 mg
• 鈉: 60 mg
• 總碳水化合物: 15 g
• 膳食纖維: 0.2 g
• 總糖: 10 g
• 蛋白質: 1 g