For the cookies:
1 stick salted butter, softened (1/4 pound / 4oz)
3/4 cup + 2 tbsp granulated sugar
1 egg
7.5 oz fresh ricotta cheese (about ¾ cup + 3 tbsp ricotta cheese)
1 tsp vanilla extract
2 tsp lemon zest
2 tsp lemon juice
2 cups soft wheat ‘0’ flour or all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
For the glaze:
1 ¾ cups powdered sugar
3 tbsp whole milk
2 tbsp lemon juice
1 tsp vanilla extract
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium mixing bowl and using a hand mixer cream together softened butter and sugar until light and fluffy, about 2-3 minutes. Alternatively, use a stand mixer.
- Add the egg, vanilla extract, lemon zest, lemon juice, and ricotta cheese. Mix until well combined and you get a smooth batter.
- Add the flour, baking soda, baking powder and mix well with a spoon to combine. This will be a thick cookie batter. Let chill for 10 minutes in the fridge before scooping.
- Scoop out 2 tbsp at a time, gently roll in your hands to create a ball and space about 2 inches apart on the parchment paper lined baking sheet.
- Baked for 12-14 minutes or until lightly browned on the bottom of the cookies.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Let cookies cool completely before icing.
- Once the cookies are completely cool, make the glaze by whisking together the icing sugar, milk, lemon juice and vanilla extract until smooth. Dip the tops of the cookies into the icing and then set upright on the wire racks. Grate lemon zest over the top of the cookie and then let the glaze set before enjoying.
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
TIPS
- Instead of topping the cookies with lemon zest, you could also use small, colourful sprinkles.
