Lemon Ricotta Cookies with Lemon Glaze

By Coppermouse

Ingredients

• FOR THE COOKIES:
• 2 1/2 cups all-purpose flour (310 grams)
• 1 teaspoon baking powder (4 grams)
• 1 teaspoon salt (4 grams)
• 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams)
• 2 cups granulated sugar (400 grams)
• 2 eggs
• 1 (15-ounce) container whole-milk ricotta cheese (425 grams)
• Zest of one lemon
• 3 tablespoons freshly squeezed lemon juice (45 grams)
• FOR THE GLAZE:
• 1 1/2 cups confectioners' sugar (180 grams)
• Zest of one lemon
• 3 tablespoons freshly squeezed lemon juice (45 grams)

Preparation

Step 1

Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon zest and lemon juice and beat to combine. Stir in the dry ingredients.

Line the two baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

While they cool, combine the confectioners’ sugar, lemon zest and lemon juice in a small bowl and stir until smooth. Spoon about 1/2 teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.