I first learned how to make lemon ricotta cookies while living Italy and now they are my go-to homemade treat. They're so easy to make, delicious and they stay soft and cakey for at least a week (if they last that long!). The zesty lemon glaze adds a little tang and a tiny crunch to them for texture. I recently made a couple dozen for some co-worker birthdays and they were a huge hit so I thought I'd share the recipe. They're perfect for summer but really all year round if you ask me.
Makes about 30 cookies.
2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter - softened 2 cups sugar 2 eggs 1 15oz container whole milk ricotta cheese 3 tablespoons lemon juice - I use the juice of 1 whole lemon 1 lemon, zested
1 1/2 cups powdered sugar 3 tablespoons lemon juice or juice of 1 lemon 1 lemon, zested
Preheat the oven to 375°. Combine the butter and sugar in a bowl and use an electric mixer to beat until it's light and fluffy. Add the eggs, 1 at a time, beat until incorporated. Add the wet ingredients - ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in the dry ingredients.
Line baking sheets with parchment paper, use an ice cream scooper (or about 2 tablespoons) to spoon the dough on the baking sheets. Bake for 15 minutes, edges should be slightly golden. Let the cookies cool for about 15 minutes.
Combine the powdered sugar, lemon juice and lemon zest in a bowl. Give it a good stir until it's smooth and creamy. Put a spoonful on the top of each cooled cookie, spread it around the whole cookie with the back of the spoon. Let the glaze harden (about 2 hours or overnight). Keep the cookies in an air-tight container.
Recipe adapted from here.