Lemon Ricotta Cookies
Lemon Ricotta Cookies
These cookies are a family favorite because they are cheesy like a cheesecake and with the lemon flavors, it adds zing to it that just balances the richness. I like this recipe because it is simple and it makes so many! They are a lovely gift to give, especially as a hostess gift and for Easter. I like to use lemon sugar or colorful sprinkles, anything will do!
I hope you make them and love them as much as my family and friends do.
Makes app. 80 cookies
2 c. white sugar
1 c. unsalted butter, softened
600 gr. ricotta cheese (app. 2 1/3 c.)
2 tsp. vanilla extract
2 tbsp. lemon juice from fresh lemon
Zest of 1 lemon
4 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
For the glaze:
1 c. powdered sugar
1 tbsp. lemon juice
2 tbsp. milk, plus more if needed
Sprinkles or Lemon Sugar
Preheat oven to 350° F.
Line 2 baking sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer (or a in large bowl with an electric mixer), mix together sugar and butter on low speed until combined. Increase speed to high and beat until light and fluffy, about 5 minutes.
Add ricotta, vanilla, lemon juice, zest and eggs. Beat on medium speed until combined.
Add flour, baking powder, and salt. Return mixer to low speed and continue to beat until dough forms.
Using your hands, roll dough into 1 inch round balls and place onto the lined baking sheets.
Press down gently. Place each on baking sheet, leaving space between each scoop of dough.
Bake in preheated oven until cookies are very lightly golden, about 13-16 minutes. Cookies will be a tad soft while warm. Keeping the same parchment paper, repeat process till all your cookies have been baked.
Transfer cookies to wire rack to cool before decorating.
When cookies are completely cool, prepare the glaze. In small bowl, whisk together the powdered sugar with lemon juice and milk until smooth. If the mixture is too thick, add a little more milk. If it's too thin, add more powdered sugar. Spread a little icing over each cookie, then top with sprinkles while the icing is still wet. Allow the icing to dry completely before storing cookies in an airtight container.