Name: Lemon Ricotta Cookies with Lemon Glaze
Prep time: 20 min
Cook time: 20 min
Yield: 36
Ingredients: White sugar - 1 cup; Unsalted butter, softened - ½ cup; Ricotta cheese, at room temperature - 1 cup; Lemon juice - 2 tablespoons; Almond extract - 1 tablespoon; Lemon zest - ½ teaspoon; Egg, room temperature - 1 large; All-purpose flour - 2 cups; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Powdered sugar - ½ cup; Lemon juice - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Ricotta Cookies with Lemon Glaze

1. White sugar - 1 cup

2. Unsalted butter, softened - ½ cup

3. Ricotta cheese, at room temperature - 1 cup

4. Lemon juice - 2 tablespoons

5. Almond extract - 1 tablespoon

6. Lemon zest - ½ teaspoon

7. Egg, room temperature - 1 large

8. All-purpose flour - 2 cups

9. Baking powder - 1 ½ teaspoons

10. Salt - ½ teaspoon

11. Powdered sugar - ½ cup

12. Lemon juice - 2 tablespoons

How to cook deliciously - Lemon Ricotta Cookies with Lemon Glaze

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. Stage

Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.

3. Stage

Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.

4. Stage

Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.

5. Stage

Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow lemon glaze to dry completely.