Ingredients: |
Ingredients: 2 and 1/2 cups (310g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 and 2/3 cups (335g) granulated sugar
2 large eggs, at room temperature
15 ounces (425g) ricotta cheese, at room temperature (whole milk is creamiest, but any % will work)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract (optional)
1 Tablespoon (15ml) lemon zest
2 and 1/2 Tablespoons (37ml) fresh lemon juice
Glaze:
1 and 1/2 cups (180g) confectioners’ sugar, sifted
1/4 cup (60ml) fresh lemon juice
optional: sliced almonds for garnish
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Directions: |
Directions:1) Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
2) Beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
3) With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
4) With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with plastic wrap and chill for 1 hour (or up to 2-3 days).
5) Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6) Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
7) Make the glaze: Whisk the confectioners' sugar and lemon juice together until smooth. Add more confectioners' sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours. Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week. |
This recipe for Lemon Ricotta Cookies is from