Lemon is one of my favourite ingredients for both cooking and baking.
My lemon cupcakes were one of my personal favourites despite being the most fiddly: a rich, moist lemon cake filled with home made lemon curd, glazed with lemon syrup, frosted with a rich buttery frosting and topped with a slice of candied lemon.
Today I made Lemon Ricotta Cookies..a Giada De Laurentiis recipe
I knew they were going to be gorgeous when I looked at the batter. I tasted it (quite a lot) and it was delicious! The Ricotta makes the mixture very moist and light. I was very generous with the lemon juice.
Divine Lemon Ricotta Cookies
Soft, lemony and not too sweet - deicious, more-ish cookies topped with a zingy lemon frosting. They aren't crumbly and hold together because of the ricotta.
Ingredients
Method
COOKIES
- Preheat oven to 375℉
- line 3 baking sheets with parchment paper
- In a medium bowl combine dry ingredients: flour, baking powder, salt
- Using an electric or stand mixer beat butter and sugar until light and fluffy (around 3 min)
- Add the eggs one at a time, beating until combined
- Add ricotta cheese, lemon juice and lemon zest and beat to combine
- Stir in dry ingredients.
- Spoon the dough onto the sheets - around 2 tbspns per cookie. I use a small scoop.
- Bake for 15 min or until golden around the edges
- Remove from oven and let rest on the cookie sheet for 20 minutes
GLAZE
- Combine powdered sugar and lemon juice and lemon zest
- Stir until smooth
- If you have let the cookies cool completely you can dip the cookies into the glaze.
