Dessert: United States – Lemon Ricotta Cookies with Lemon Glaze

Serving Size: 24

Approximate Time

Prep 20 min

Cook 13 min

Additional 50 min

Total 1 hr 20 min

Ingredients

2 cups (240 g) all-purpose flour
2 tsp baking powder
1 / 2 tsp fine salt
1 cup (200 g) granulated sugar
1 / 2 cup (115 g) unsalted butter, softened
2 large eggs, at room temperature
1 cup (240 g) whole-milk ricotta cheese, well stirred
1 tbsp finely grated lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 1 / 2 cups (180 g) powdered sugar
2–3 tbsp fresh lemon juice (for glaze)
1 / 2 tsp finely grated lemon zest (for glaze, optional)
Pinch of salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, beat the butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, 2–3 minutes.
Beat in the eggs one at a time, scraping the bowl as needed. Mix in the ricotta, lemon zest, lemon juice, and vanilla until smooth (the batter will look creamy).
Add the dry ingredients and mix on low just until combined; do not overmix. The dough will be soft and slightly sticky.
Scoop heaping tablespoon portions (about 1 1/2 tablespoons each) onto the prepared sheets, spacing 2 inches apart.
Bake 11–13 minutes, until the edges are set and the bottoms are lightly golden but the tops remain pale and just matte.
Cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely.
For the glaze, whisk powdered sugar, 2 tablespoons lemon juice, lemon zest (if using), and a pinch of salt until smooth. If needed, add up to 1 more tablespoon lemon juice to reach a thick, spoonable consistency.
Spoon or dip the tops of the cooled cookies with glaze and let sit until set, 20–30 minutes. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days.