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  • Prep Time (Mins)
    15
  • Total Time (Mins)
    25
  • Servings
    48

Lemon Ricotta Cookies With Lemon Glaze

Made With

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups sugar
  • 2 eggs 1 (15-ounce) container Dragone® Whole Milk Ricotta Cheese
  • zest of 1 lemon
  • 2-3 tablespoons freshly squeezed lemon juice

 

Glaze:

  • 1 cup confectioners' sugar
  • zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 375ºF.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

Place the butter and sugar in a large bowl. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the Dragone® Whole Milk Ricotta Cheese, lemon juice and lemon zest. Continue beating to combine. Add the flour mix and beat on low until just combined, but do not overmix.

Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

To make the glaze: Combine the powdered sugar, 2 tablespoons of the lemon juice and lemon zest in a small bowl and stir until smooth. Add more lemon juice to desired thickness.

Spoon about 1/2 teaspoon 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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