Only one Lemon Ricotta Cookie recipe is needed! Soft Italian cookies with the right lemony sweetness have been tested and improved.
– 2 cups all purpose flour (286 grams)– 2 teaspoons baking powder– ½ teaspoon salt– 1 cup granulated sugar– ½ cup unsalted butter, softened– 1 teaspoon lemon zest– 1 cup whole milk ricotta (drained if wet)– 1 large egg– 2 tablespoons lemon juiceLemon Glaze– 1 cup powdered sugar– 2 tablespoons lemon juice– 1 teaspoon lemon zest
Ingredient
Direction
1
Use a nonstick baking mat or parchment paper to line a baking pan. Set it away.
2
Mix the flour, baking powder, and salt in a medium-sized bowl with a whisk. Set this bowl away.
3
To make the batter light and fluffy, you will need a large bowl, an electric mixer, and 1 teaspoon of lemon zest. That time frame works.
4
There should be no lumps when you mix the ricotta, egg, and 2 tablespoons of lemon juice together. Add the flour mixture and mix it in just until it's well blended.
5
Keep the lid on the container and place the cookie dough in the refrigerator for at least two hours.
6
Preheat oven to 350. Taking cookie dough from fridge, scoop a tablespoon of batter. Make dough balls. Prepare baking pans and place cookies 2 inches apart.
7
Heat the cookies for 12–14 minutes till the bottom begins to brown. Cookie color won't alter significantly. Cool on the pan for five minutes, then transfer to a wire rack to finish cooling.
8
Mix powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a separate bowl to make the sauce. Dip the cookie top in sauce. Re-dry on wire rack.