Lemon Ricotta Cookies

April 23, 2013

Lemon Ricotta Cookies

Picture this…. The lovely voluptuous feel of ricotta cheese baked into a lusciously sweet lemony cookie. Do I have your attention yet??? You may think that ricotta is a savory ingredient only, but you couldn’t be further from the truth. This soft fresh cheese is like a blank canvas providing the perfect backdrop for any flavor profile. As such, these ricotta cookies have a creamy moist mouthfeel and a soft lemon zing. They are the perfect spring/summer party dessert and pairs well with a chilled glass of Sauvignon Blanc.

My family loves these cookies and yours will too! Enjoy!

Lemon Ricotta Cookies

Ingredients

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

1 seeded vanilla bean (optional)

The juice and zest of one freshly sqeezed lemon

Glaze (I always double this recipe because I love glaze….)

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

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

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper or Silpad. Using a small 2 tbsp scooper, scoop the dough onto the baking sheets. Bake for 14 minutes, until slightly golden at the edges. Remove from the oven and place cookies on cooling rack.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Top each cookie with the lovely glaze. Do this by either putting into a sqeeze bottle for easy dispensing, or dip the top of the cookie into glaze. Allow to sit it on wire rack to harden.