Name: Lemon-Ricotta Cookies with Lemon Glaze
Ingredients: 2-1/2 cups (300 grams) all-purpose flour; 1 teaspoon (4 grams) baking powder; 1 teaspoon (5 grams) salt; 1 stick (118 grams) butter, at room temperature; 2 cups (396 grams) sugar; 2 large eggs; 15 ounces whole-milk ricotta cheese; 3 tablespoons lemon juice; Zest of 1 lemon; 1/2 teaspoon vanilla extract; 1/2 teaspoon Fior di Sicilia, optional; 2-1/4 cups (255 grams) confectioners’ sugar; 1/4 cup lemon juice; Zest of 2 lemons; Sparking sugar, for sprinkling at the end

Description

Ricotta makes these sunny lemon cookies soft and tender! Drizzle with a lemon glaze and crunchy sugar to complete these delicious cookies.

Ingredients

Scale

COOKIES:

2–1/2 cups (300 grams) all-purpose flour
1 teaspoon (4 grams) baking powder
1 teaspoon (5 grams) salt
1 stick (118 grams) butter, at room temperature
2 cups (396 grams) sugar
2 large eggs
15 ounces whole-milk ricotta cheese
3 tablespoons lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon Fior di Sicilia, optional

GLAZE:

2–1/4 cups (255 grams) confectioners’ sugar
1/4 cup lemon juice
Zest of 2 lemons
Sparking sugar, for sprinkling at the end

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Instructions

Preheat the oven to 375°. Line two large baking sheets with parchment paper.
In a medium mixing bowl, combine the flour, baking powder and salt, stirring to combine.
In a bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until incorporated. Add the ricotta, lemon juice and zest. Beat to combine. Add the flour mixture to the wet ingredients and fold in by hand just until combined. Cover and refrigerate for at least 2 hours, and up to overnight.
Scoop the dough onto the baking sheets. Bake for about 15 minutes, until the cookies are set and just starting to turn golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for 20 minutes. Remove to cooling racks and place the cooling racks back onto the sheets used for baking to apply the glaze.
For the glaze: combine the powdered sugar, lemon juice and lemon zest in a small bowl and whisk until smooth and the glaze is a pourable consistency. Spoon a bit of glaze on each cookie, spreading with the back of a spoon to coax it to the edges. Sprinkle the sparkling sugar on top but work quickly because the glaze starts to set within a few minutes. Allow the glaze to harden for several hours.

Notes

Inspiration: Lemon Ricotta Cookies with Lemon Glaze on foodnetwork.com

Category: Cookies