Lemon Ricotta Cookies
Lemony and perfectly sweet, these beautiful Lemon Ricotta Cookies are easy to make and the perfect light holiday cookie.
Yield: 40 cookies
Calories: 85kcal
Materials
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- ½ cup unsalted butter (1 stick) softened
- 1½ cups sugar
- 1½ cups whole milk ricotta cheese roughly 1 15oz container
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For the Glaze
- 2 cups powdered sugar
- 3 tbsp lemon juice
- 4 tbsp milk
- sprinkles for decorating
Instructions
- In a large bowl, use an electric mixer to cream together the unsalted butter and sugar. After a couple of minutes it should be light and fluffy.
- Add eggs one at a time. Then, mix in the vanilla extract, lemon zest, lemon juice, and ricotta cheese.
- Add the flour, baking soda, baking powder, and salt and mix together using a rubber spatula. Cover with plastic wrap and chill in fridge for at least 1 hour or overnight.
- Preheat oven to 350℉. Use a mini scoop to scoop out 1 tbsp of dough onto a baking sheet 2 inches apart. Bake for 13 minutes. (The tops will be light and the bottoms will be browned).
- Allow the cookies to cool completely before frosting. To make the glaze, first sift the powdered sugar into a bowl. Then, add the lemon juice, vanilla extract, and milk and mix until smooth.
- Frost the cookies and decorate with sprinkles.
Video
Nutrition
Calories: 85kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Trans Fat: 0.001g | Cholesterol: 0.2mg | Sodium: 94mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg