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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 40 minutes
Total Time 1 hour 5 minutes
Servings: 36 cookies
Course: Dessert
Calories: 117
Ingredients Method

Ingredients
  

COOKIES
  • 2½ cups all purpose flour
  • 1 tspn baking powder
  • 1 tspn salt
  • 1 stick unsalted butter softened
  • 2 cups sugar
  • 500 g whole milk ricotta cheese
  • 3 tbspn lemon juice
  • 1 tbspn lemon zest
GLAZE
  • 1½ cups powdered sugar O
  • 3 tbspn lemon juice
  • 1 tspn lemon zest

Method
 

COOKIES
  1. Preheat oven to 375℉
  2. line 3 baking sheets with parchment paper
  3. In a medium bowl combine dry ingredients: flour, baking powder, salt
  4. Using an electric or stand mixer beat butter and sugar until light and fluffy (around 3 min)
  5. Add the eggs one at a time, beating until combined
  6. Add ricotta cheese, lemon juice and lemon zest and beat to combine
  7. Stir in dry ingredients.
  8. Spoon the dough onto the sheets - around 2 tbspns per cookie. I use a small scoop.
  9. Bake for 15 min or until golden around the edges
  10. Remove from oven and let rest on the cookie sheet for 20 minutes
GLAZE
  1. Combine powdered sugar and lemon juice and lemon zest
  2. Stir until smooth
  3. If you have let the cookies cool completely you can dip the cookies into the glaze.