Description
These Lemon Ricotta Cookies with Lemon Glaze are bursting with flavor, featuring creamy ricotta and zesty lemon. Perfect for gatherings or a sweet treat at home, these cookies are quick to prepare and will leave everyone craving more!
Ingredients
Scale
- 250 g plain flour (2 cups)
- 2 teaspoon baking powder
- 110 g soft butter (½ cup)
- 200 g granulated sugar (1 cup)
- zest from one lemon
- 1 teaspoon lemon extract
- 170 g ricotta cheese (⅔ cup)
- 200 g icing sugar (confectioner's sugar, 1 ⅔ cups)
- juice from one lemon
- sprinkles (optional)
Instructions
- In a large mixing bowl, cream together the soft butter and granulated sugar using a hand mixer.
- Add the egg and blend until achieving a smooth, creamy mixture.
- Incorporate the drained ricotta, lemon zest, and lemon extract. Sift in the flour and baking powder, mixing to form a sticky dough with a spatula.
- Cover the bowl with a kitchen towel and refrigerate the dough for at least 1 hour.
- Flour two baking trays and shape walnut-sized balls from the dough using your hands.
- Place the dough balls on the trays, ensuring at least one inch of space between each cookie.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until golden brown.
- Once baked, let the cookies cool on the trays for 5 minutes before transferring them to a cooling rack to cool completely.
- Prepare the icing by sifting the icing sugar and mixing in enough lemon juice until it's a pourable yet thick consistency.
- Add sprinkles if desired, and let the icing set before serving.
Notes
Chill the dough well to maintain the cookie shape while baking.
Add more lemon juice to the icing for a zippier flavor.
Store cookies in an airtight container for maximum freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg