Lemon Ricotta Cookies with Lemon Glaze (Easy Recipe)
Pillowy soft cookies with a creamy, lemon-scented frosting are an Italian classic during the holiday season
Ingredients
The Cookies
- 4 cups all purpose flour
- 4 sticks unsalted butter
- 2 cups sugar
- 1 lb. ricotta cheese
- 3 eggs
- 1 1/2 tsp. lemon zest
- 1 Tbsp vanilla extract
- 1 tsp. salt
- 1 tsp. baking powder
The Frosting
- 2 cups confectioner's sugar
- 4 Tbsp. milk
- 4 Tbsp. unsalted butter melted
- 1 tsp. lemon juice
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat butter and sugar together on high speed until fluffy. (Alternatively, use a handheld electric mixer on high speed). Beat in the eggs, vanilla, ricotta and lemon zest.
- In a separate bowl, combine the flour, salt and baking powder.
- With the mixer on low speed, slowly add the dry ingredients into the ricotta mixture until combined.
- Line 2 baking sheets with parchment paper. Drop the cookie dough in heaping spoonfuls onto the baking sheets, leaving 1 inch of space between them. Bake 20 minutes. Transfer cookies to a cooling rack and cool to room temperature.
- To make the frosting, whisk all ingredients together in a shallow bowl. Dip the tops of the cooled cookies into the frosting. Set onto a wire rack to let dry.
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