Citrus Ricotta Cookies with Citrus Glaze
These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.
Yield
44 servingsPrep
18 minCook
16 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies | |||
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | stick |
butter, unsalted
softened |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 15 | ounces |
ricotta cheese
1 container |
|
| 3 | tablespoons |
lemon juice
freshly squeezed |
|
| 1 |
lemon
zest, freshly grated |
|
|
| For the glaze | |||
| 1 ½ | cups |
powdered sugar
|
|
| 3 | tablespoons |
lemon juice
freshly squeezed |
|
| 1 |
lemon
zest, freshly grated |
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies: | |||
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 113 | g |
butter, unsalted
softened |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 433.5 | ml/g |
ricotta cheese
1 container |
|
| 45 | ml |
lemon juice
freshly squeezed |
|
| 1 | each |
lemon
zest, freshly grated |
|
| For the glaze: | |||
| 355 | ml |
powdered sugar
|
|
| 45 | ml |
lemon juice
freshly squeezed |
|
| 1 | each |
lemon
zest, freshly grated |
|
Directions
Preheat the oven to 375℉ (190℃).
To makke the cookies:
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In the large bowl, cream the butter and the sugar with an electric mixer until light and fluffy, 4 to 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 baking mats or coated with cooking spray.
Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
Bake for 15 minutes, until slightly golden at the edges.
Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
For the glaze:
Mix together the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread evenly.
Let the glaze set, which takes about 2 hours.
Store in an air-tight container or freeze them until ready to use.
