Light, Bright and Airy - Lemon Ricotta Cookies 🍋

These lemon ricotta cookies are the perfect soft consistency, with a delicious lemon glaze over the top. They are sweet and zesty with just a hint of sour, very reminiscent of lemon cheesecake. The lemon flavor comes through with a punch and pairs perfectly with the unique airy, creamy and cake like texture, thanks to our friend ricotta cheese. These are the perfect cookies to share on Easter day, the first cookout of the season, or that rainy spring afternoon with a good book.

Lemon Ricotta CookiesPhoto byPinterest

ProTips:

1. Be sure to accurately measure your ingredients.
2. Most store bought ricotta is drained, however if yours is not then you need to drain otherwise your dough will be much too wet. If your store bought ricotta is still a bit wet, blot with a paper towel to remove moisture.
3. If you want to make these gluten free, then a 1 to 1 ratio of gluten free flour will work!
4. Don’t forget to chill your dough! A minimum of two hours otherwise it’ll be a sticky mess. In addition, chilling the dough helps to maintain its shape and keeps it from not spreading too much.
5. I like to use a cookie scoop, it makes the best size and shape for these cookies.
6. Bake just till lightly golden at the edges, you want them set but still soft in the middle.
7. Glaze your cookies only after they have fully cooled (otherwise it’ll melt all over, what a mess!).
8. If your glaze is too loose, just add a bit more powdered sugar to thicken it up.
9. If you are making these cookies ahead of time do not glaze them until you are ready to serve.

Lemon Ricotta CookiesPhoto byPinterest

prep time: 10 MINS, cook time: 12 MINS, chill time: 2 HRS, total time: 2 HRS 22 MINS, Serves: 30 cookies

INGREDIENTS:

• 1 cup unsalted butter (softened/room temperature)
• 2 cups granulated sugar
• 2 eggs
• 2 cups whole milk ricotta, (drain if not already done)
• 2 Tablespoon lemon juice
• 2 teaspoon lemon zest
• 4 cups all purpose flour (you can also use gluten free)
• 3 teaspoons baking powder
• 1/4 teaspoon sea salt

LEMON GLAZE:

• 1 1/2 Cups powdered sugar
• 2 Tablespoons lemon juice
• 1/4 -1/2 teaspoon lemon zest

INSTRUCTIONS:

• Grab your stand mixer (or hand mixer) and add your butter and sugar. Mix on high until combined.
• While your butter and sugar are mixing, prepare your ricotta by draining or removing excess moisture with a paper towel.
• Add your eggs, ricotta, lemon juice and zest to your mixing bowl and combine.
• Next take your flour and add it in batches, followed by your baking powder and lastly your sea salt. Mix until your dough comes together.
• Now for the hard part!!! Place your covered dough in the fridge and chill for at least two hours! This is the longest 2 hours of your day, I can almost guarantee that!
• Once your dough is cold, set your oven to 350 degrees Fahrenheit and cover your cookie sheets in parchment paper.
• Using your cookie scoop, scoop out your dough and place on your parchment lined cookie sheets.
• Bake in your preheated oven until the edges are a nice lite golden color, approximately 10 to 12 minutes.
• Cool completely on cookie racks. Glaze once completely cool and ready to serve. I like to dip the tops of the cookies into the glaze but you can also pour over the top using a spoon.
• Enjoy Friends!