Lemon Ricotta Cookies with Lemon Glaze

pada tanggal
Lemon Ricotta Cookies – these lemon infused cake-like Ricotta Cookies are smooth, mild, wet and totally addicting!  crowned with a simple candy lemon glaze, those Italian Ricotta Cookies are sure to emerge as a favorite! Ricotta cookies are like small cake bites, smooth, tender and no longer overly sweet. The lemon glaze adds the correct trace of tartness and sweetness to these lemon cookies. although i am not keen on glazes, in this specific cookie recipe the glaze is a need to.


The first time I had Italian Ricotta Cookies changed into at a pals residence. They were delicate and especially tasty. I didn’t recognise their name and changed into taken aback to analyze they were made with ricotta cheese. Ricotta cheese? You imply the stuff that is going right into a lasagna? what? nicely, i am right here to inform you, these lemon cookies do no longer flavor like cheese and don’t have a touch of savory in them!

Ingredients
For the Ricotta Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 2 cups sugar
  • 2 eggs
  • 15 ounces whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon

For the Lemon Glaze

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest

OPTIONAL

  • Sparkling Sugar
  • Sprinkles

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.

To Make the Cookies:

  1. Combine the flour, baking powder, and salt in a medium bowl and set aside.
  2. In an electric stand mixer fitted with a paddle or a handheld mixer with the whisk attachment, beat the butter and sugar together on high speed until creamy and fluffy, about 2 minutes. Add the eggs one at a time,and with the mixer on low beat until well combined. Scrape the size of the bowl as needed.
  3. Add the ricotta cheese, lemon juice, and lemon zest and beat on low speed until combined. Gradually, stir in the dry ingredients and mix until just incorporated. 
  4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Leave about 2 inches between each cookie.
  5. Bake for 15 minutes, until slightly golden around the bottom edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before glazing.

Glaze:

  1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Add extra lemon juice if needed until the glaze reaches the right consistency.
  2. Spoon the lemon glaze over each cookie. Use a knife to gently spread if needed. 
  3. Sprinkle with decorating sugar and/or colored sprinkles. Let the glaze set for about 2 hours. 
  4. Based on the recipe from https://www.lemonblossoms.com/blog/lemon-ricotta-cookies-with-lemon-glaze/
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