Lemon Ricotta Cookies on cooling rack over blue sheet tray
Lemon Ricotta Cookies

These cookies are best if you can refrigerate the dough overnight, so try to plan ahead. If you are short on time, the minimum is 2 hours of refrigeration. It is important that the dough is chilled when it goes into the oven. Pop them back in the fridge for 20 minutes after you’ve rolled them before baking. This will ensure a fluffy, not flat, cookie.

Lemon Ricotta Cookies

Lemon Ricotta Cookies on cooling rack over blue sheet tray
Prep Time 15 minutes
Cook Time 15 minutes
These cookies are best if you can refrigerate the dough overnight, so try to plan ahead. If you are short on time, the minimum is 2 hours of refrigeration. It is important that the dough is chilled when it goes into the oven. Pop them back in the fridge for 20 minutes after you've rolled them before baking. This will ensure a fluffy, not flat, cookie.
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Course Dessert
Servings 36 cookies

Ingredients
 

For the cookies:

  • 1 ½ cups (150 grams) sugar
  • zest of 1 lemon
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 15- ounce container whole milk ricotta
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 2 ¼ cups (275 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the glaze:

  • 1 tablespoon butter, melted
  • 2 tablespoons lemon juice
  • 3 cups powdered sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons milk, as needed

Instructions
 

  • Place the sugar and the lemon zest in the bowl of a stand mixer with the paddle attachment. If you do not have one, you can use hand held beaters instead. Mix the sugar and zest together for a minute until it is fragrant. Add the softened butter, and beat on medium high speed until it is light and fluffy, about 2 minutes.
  • Add the eggs one at a time, scraping the bowl between additions. Beat in the ricotta, vanilla and lemon juice. Scrape the bowl and beat again to ensure everything is mixed together well.
  • Add the flour, baking powder, baking soda and salt and mix on low speed until just combined. Do not overmix – remove the bowl from the machine and use a spatula to fold the dough and make sure the dry ingredients are all incorporated.
  • Refrigerate the dough overnight.
  • Preheat your oven to 325 F. LIne 2 cookie sheets with parchment paper. Roll the dough into balls about ¾ inch in diameter. It should be about 1 heaping tablespoon of dough per cookie. If you have a cookie scoop, you can use that. Place on a parchment lined baking sheet 2 inches apart, then place the pans in your refrigerator for 20 minutes before baking. Bake for 13-15 minutes, rotating the pans halfway through. Allow to cool for a few minutes, then transfer the cookies to a cooling rack and repeat with the remaining dough.
  • Once cool, frost the cookies. Place the powdered sugar into a bowl. Pour in the butter, lemon juice and lemon zest. Add a tablespoon of milk at a time until you have a thick, spreadable glaze.
  • Frost each cookie with the glaze and allow it to dry. Refrigerate the cookies for longer storage, but bring them back to room temperature before serving.
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