LEMOM RICOTTA COOKIES
INGREDIENTS
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(03:26)
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How to Decorate Cookies (01:47)
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How to Cream Butter and Sugar (01:14)
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How to Zest Citrus (02:05)
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How to Measure Dry Ingredients (01:48)
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How to Measure Wet Ingredients (00:58)
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Total:2 hr 50 minActive: 15 min
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Yield: 44 cookies
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Level: Easy
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Nutrition Info
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Nutritional AnalysisPer ServingCalories113 calorieTotal Fat3.5 gramsSaturated Fat2 gramsCholesterol20 milligramsSodium76 milligramsCarbohydrates19 gramsProtein2 gramsSugar13 grams
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Healthy
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Ingredients
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Cookies:
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1 stick unsalted butter, softened
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2 cups sugar
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2 eggs
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1 (15-ounce) container whole milk ricotta cheese
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3 tablespoons lemon juice
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1 lemon, zested
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Glaze:
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1 1/2 cups powdered sugar
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3 tablespoons lemon juice
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1 lemon, zested
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Directions
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Watch how to make this recipe.
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Preheat the oven to 375 degrees F.
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Cookies:
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In a medium bowl combine the flour, baking powder, and salt. Set aside.
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In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest.
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Line 2 baking sheets with parchment paper. 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
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Glaze:
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Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a d
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