Lemon Ricotta Cookies

I love citrus flavored desserts and I am always on the lookout for a new citrusy treat. I have had this recipe bookmarked to try for a while now and with all of this rain we have been having lately, I figured they would be a great way brighten up these gloomy spring days.

These zingy cookies are soft, fluffy and absolutely irresistible. They do not have the typical cookie texture, they have more of a cake-like texture. Little specks of lemon zest can be seen throughout the whole cookie and icing making them irresistible!

Lemon Ricotta Cookies

Yield: about 44 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

For the Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until incorporated. Add ricotta cheese, lemon juice, and lemon zest; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 13-15 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
To make the glaze: in a medium bowl combine powdered sugar, lemon juice, and lemon zest. Add more lemon juice if needed to reach the desired consistency. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

Source: Food Network

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