Lemon Ricotta Cookies – these lemon infused cake-like Ricotta Cookies are smooth, mild, wet and totally addicting! crowned with a simple candy lemon glaze, those Italian Ricotta Cookies are sure to emerge as a favorite! Ricotta cookies are like small cake bites, smooth, tender and no longer overly sweet. The lemon glaze adds the correct trace of tartness and sweetness to these lemon cookies. although i am not keen on glazes, in this specific cookie recipe the glaze is a need to.
The first time I had Italian Ricotta Cookies changed into at a pals residence. They were delicate and especially tasty. I didn’t recognise their name and changed into taken aback to analyze they were made with ricotta cheese. Ricotta cheese? You imply the stuff that is going right into a lasagna? what? nicely, i am right here to inform you, these lemon cookies do no longer flavor like cheese and don’t have a touch of savory in them!
Ingredients
For the Ricotta Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature (1 stick)
- 2 cups sugar
- 2 eggs
- 15 ounces whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
OPTIONAL
- Sparkling Sugar
- Sprinkles
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
To Make the Cookies:
- Combine the flour, baking powder, and salt in a medium bowl and set aside.
- In an electric stand mixer fitted with a paddle or a handheld mixer with the whisk attachment, beat the butter and sugar together on high speed until creamy and fluffy, about 2 minutes. Add the eggs one at a time,and with the mixer on low beat until well combined. Scrape the size of the bowl as needed.
- Add the ricotta cheese, lemon juice, and lemon zest and beat on low speed until combined. Gradually, stir in the dry ingredients and mix until just incorporated.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Leave about 2 inches between each cookie.
- Bake for 15 minutes, until slightly golden around the bottom edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before glazing.
Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Add extra lemon juice if needed until the glaze reaches the right consistency.
- Spoon the lemon glaze over each cookie. Use a knife to gently spread if needed.
- Sprinkle with decorating sugar and/or colored sprinkles. Let the glaze set for about 2 hours.
- Based on the recipe from https://www.lemonblossoms.com/blog/lemon-ricotta-cookies-with-lemon-glaze/
source vickymoos.blogspot.com/search?q=lemon-ricotta-cookies-with-lemon-glaze
