Ricotta Lemon Cookies
- Yield: 24 cookies 1x
Ingredients
Scale
1/2 cup land a lakes butter, softened
1 cup granulated sugar
1 egg
3/4 cup ricotta cheese, whole milk or part skim
1/4 teaspoon lemon extract
1–1/2 Tablespoons lemon juice, fresh squeezed
1 –1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Glaze/Frosting
3 tablespoons butter, softened
1– 1/2 cups confectioner’s sugar
2 tablespoons lemon juice
1 tablespoon half and half or heavy cream
Instructions
- Preheat oven to 350 and line baking sheet with parchment paper
- Combine butter and sugar in mixing bowl, cream together until light and fluffly
- Add egg, Ricotta, lemon extract, lemon zest and juice, blend well
- Add flour, baking powder and salt, blend to combine
- Scoop or drop batter 2″ apart on baking sheet
- Bake 10-12 minutes until edges are very light golden
- Let cookies rest on baking sheet until cool
- Prepare glaze: In small bowl mix butter, cream and confectioners sugar, stir to blend
- Add lemon juice until glaze is desired consistency
- Decorate cookies with grated lemon zest or dust with sifted confectioners sugar
Notes
Cookies can be frozen after baked. Do not frost or dust with confectioner’s sugar before freezing. Store cookies frozen up to 3 months.
Recipe adapted: Land a Lakes
Find it online: https://lizbushong.com/ricotta-lemon-cookie-recipe/
