Lemon Ricotta Cookies

Nov 9

Written By Mindy Yang

Categories: Sweet

Yield: 12 portions

Total Prep Time: About 1 hour

Ingredients:

To Make The Cookies
- 1 cup white sugar
- ½ cup unsalted, softened butter
- 1 cup ricotta cheese, at room temperature
- 2 tablespoons lemon juice
- 1 tablespoon almond extract
  (Optional: Consider omitting this ingredient if you have parosmia.)
- ½ teaspoon lemon zest
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Lemon Icing
- ½ cup powdered sugar
- 2 tablespoons lemon juice

Instructions:

Start by warming the oven to 350 degrees F (175 degrees C) and arrange a piece of parchment paper on a baking tray.
In a sizable bowl, use an electric mixer at low speed to mix the sugar and butter until they're combined. Then turn up the speed to high and continue mixing until the mixture is light and fluffy, which should take about 5 minutes. Add in the ricotta cheese, lemon juice, almond extract, lemon zest, and egg, mixing at a medium speed until everything is thoroughly combined. Switch the mixer back to low speed and slowly incorporate the flour, baking powder, and salt, mixing until it forms a dough.
Using a cookie scoop, place portions of the dough onto the lined baking sheet, spacing them roughly 2 inches apart.
Place the baking sheet in the oven, which should now be at temperature, and bake the cookies until they are just beginning to turn golden but remain soft, for about 12 to 15 minutes. After baking, take the cookies out of the oven and transfer them to a wire rack to cool down completely, which should take around 30 minutes.
To prepare the icing, mix the powdered sugar and lemon juice in a small bowl until it's smooth. Once the cookies have cooled, drizzle this icing over them. Leave the cookies to one side so the lemon glaze can set completely.

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