Lemon Ricotta Cookies are a delightful twist on classic cookies, featuring a soft, cake-like texture and a bright lemon glaze. The ricotta adds moisture and richness, while the lemon zest and juice bring a refreshing citrus flavor. Perfect for dessert, tea time, or gifting, these cookies are as elegant as they are delicious!

Ingredients

For the Cookies:

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (113g) unsalted butter, softened
• 2 large eggs
• 1 cup (250g) ricotta cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tbsp lemon juice
• 1 tsp lemon zest

Directions

1. Prepare the Dough:
   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream the Butter and Sugar:
   In a large mixing bowl, beat the granulated sugar and softened butter with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Incorporate Ricotta and Lemon:
   Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until fully combined. Gradually add the dry ingredients and mix until just incorporated.
4. Bake the Cookies:
   Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
5. Make the Lemon Glaze:
   In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice if needed.
6. Glaze the Cookies:
   Once the cookies have cooled completely, drizzle or spread the glaze over the tops. Let the glaze set for about 15 minutes before serving.

Notes

• Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Make Ahead: The dough can be prepared in advance and chilled for up to 24 hours before baking.
• Variations: Add a touch of almond extract for a unique flavor twist, or sprinkle the glaze with poppy seeds for added texture.
• Freezing: Freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.

These Lemon Ricotta Cookies are a perfect balance of sweet and tangy—ideal for any lemon lover in your life!