Lemon Ricotta Cookies

This recipe turned out delicious, the glaze adds a really yummy flavor punch to the biscuits.  I may be a bit biased though because I love lemon flavored things.  Needless to say, these cookies didn’t last too long… I pretty much inhaled them.

Gather the ingredients.

Combine all the ingredients with an electric mixer.

I used an ice-cream scoop to scoop out the batter into equal sized portions.

Bake until they’re lightly golden brown on the bottom.

Ingredients
2 cups granulated sugar
2 lemons, zested
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
15 ounces ricotta cheese, whole milk (1 container)
3 tablespoons lemon juice, fresh

For the Glaze:
1 1/2 cups powdered sugar, sifted
3 tablespoons lemon juice
1 lemon, zested

Method:

For the Cookies

1. Preheat the oven to 375° F. Line baking sheets with parchment paper.
2. In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until the sugar is fragrant. Set aside.
3. In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In the large bowl combine the butter and lemon sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
5. Add the eggs, 1 at a time, mixing until they are fully incorporated.
6. Add the ricotta cheese and lemon juice and mix until incorporated.  Stir in the dry ingredients, mixing until just combined.
7. Spoon the dough (about 2 tablespoons for each cookie) onto prepared baking sheets.
8. Bake cookies in preheated oven for 13-15 minutes, until slightly golden at the edges.  Remove from the oven and let the cookies cool on the baking sheets for 20 minutes.Once all the cookies are cool, prepare the lemon glaze.

For the Glaze

1. In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest and whisk until smooth.
2. Dip the top of each cookie into the glaze.
3. Place cookies on a wire baking rack or wax paper and allow the glaze to harden before serving.

This recipe was taken from My Baking Addiction