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Lemon Ricotta Cookies



OVEN HEAT: 350°

OVEN TIME: 12 - 14 min

Ingredients

Quantity

Granulated Sugar

1 cup

Lemon Zest

-

Unsalted Softened Butter

½ cup

Large Egg

1

Whole Milk Ricotta Cheese

8 ounces

Pure Vanilla Extract

1 teaspoon

All Purpose Flour

2 cups

Salt

½ teaspoon

Baking Powder

1 teaspoon

Sprinkles

-

Icing Sugar

2 ½ cups

Zest

-

Lemon Juice

4 to 5 tablespoons

Lemon Glaze

See Recipe below


Directions

  • Preheat oven to 350 degrees.

  • Line 3 cookies sheets with parchment paper.

  • Pulse the granulated sugar with lemon zest in a food processor for a 1 minutes.

  • Place lemon sugar and the softened butter in a large bowl and beat until fluffy.

  • Beat in the egg, ricotta cheese, and vanilla until well combined.

  • In a medium sized bowl whisk together flour, salt, baking powder and stir this into the ricotta mixture.

  • Using a small cookie scoop of about 1 ½ in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so they have room to expand. Or, simply measure out a heaping tablespoon.

  • Bake in the pre heated oven for 12 to 14 minutes or until golden in color.

  • Transfer to a wire rack to cool and in the meantime prepare the lemon glaze.



Lemon Glaze:

  • Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.

  • Dunk the top of the ricotta cheese cookies into the lemon glaze and place on a wire rack with a ray underneath to catch any drippings.

  • Spring with nonpareils and then allow the lemon glaze to set before serving.

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