Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/2 cups (360 g) whole milk ricotta cheese
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 cups (180 g) powdered sugar (for glaze)
- 1–2 tbsp milk or water (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl or stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape the bowl down.
- Add ricotta, eggs, vanilla, lemon zest, and lemon juice to the butter-sugar mixture and mix on low until combined.
- Gradually add the dry ingredients with the mixer on low, mixing just until incorporated.
- Scoop the dough onto prepared baking sheets, leaving 2 inches between cookies.
- Bake for 12-15 minutes or until the edges are set and tops are pale golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar with 1–2 tablespoons lemon juice until pourable. Drizzle over cooled cookies and let set for 20-30 minutes.
Notes
For a shinier finish, add 1 tsp light corn syrup to the glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian