Lemon Ricotta Cookies with Lemon Glaze
Author: Doug Hitchings
These are hands down the favorite cookies that Chef Doug makes for church!
Ingredients
- Cookies
- 2½ Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Kosher Salt
- 1 Stick Unsalted Butter, softened
- 2 Cups Sugar
- 2 Eggs
- 15 Oz Whole Milk Ricotta Cheese
- 3 Tbs Lemon Juice
- 1 Lemon Zested
- Glaze
- 1½ Cups Powdered Sugar
- 3 Tbs Lemon Juice
- 1 Lemon Zested
Instructions
- Preheat oven to 375 degrees
- Cookies
- In a medium bowl, combine the flour, baking powder and salt.
- Set aside
- In a large bowl, combine the butter and sugar
- Using electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes
- Add the eggs, 1 at a time, beating until incorporated
- Add the ricotta cheese, lemon juice and lemon zest
- Beat to combine
- Stir in the dry ingredients from the medium bowl
- Line 2 baking sheets with parchment paper
- Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets
- 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
- Glaze
- Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth
- Spoon about ½ teaspoon onto each cookie
- Use the back of the spoon to gently spread
- Let the glaze harden for about 2 hours
