Italian Ricotta & Lemon Cookies

Light and fluffy Italian cookies with a hint of lemon, made with ricotta cheese for a moist and tender texture.

Ingredients

• 2 1/2 cups All-purpose flour
• 2 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup (1 stick) Softened Butter
• 1 cup Granulated sugar
• 1 cup, drained if very wet Whole milk ricotta cheese
• 2 large Large eggs
• 2 tsp Lemon zest
• 1 tsp Vanilla extract
• 1 cup, for glaze Powdered sugar
• 2 tbsp, for glaze Lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Beat in ricotta cheese, eggs, lemon zest, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Drop by rounded tablespoons onto prepared baking sheets.
7. Bake for 12-15 minutes, or until edges are lightly golden and the cookies spring back when touched.
8. Let cool on wire racks.
9. Prepare the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice if needed for desired consistency.
10. Drizzle glaze over cooled cookies. Let glaze set before serving.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 15 mins

Serving Size: 12

Meal Type: dessert