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Lemon Ricotta Cookies with Lemon Glaze Recipe

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This recipe for Lemon Ricotta Cookies with Lemon Glaze is from Flack Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Lemon Ricotta Cookies
Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15oz) container ricotta cheese
1 batch Lemon Glaze
Directions:
Directions:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In a stand mixer, combine the butter and the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Slowly stir in the dry ingredients.

Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes before transferring to a wire rack to cool. Top with lemon glaze.

Michelle's Notes: I list the glaze separately because these are soft and lemony without it but the glaze takes it to another level. If you want to freeze the cookies, don't make the glaze, but Corey will always tell you that you should make the glaze!
 

Lemon Glaze
Ingredients:  
Ingredients:  
1 lemon, zested and juiced
1 1/2 cups powdered sugar
Directions:
Directions:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon a small amount onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

 

 

 

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