Smooth, rich ricotta and lemon zest make these cookies our family’s favorite.
- 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 (15 ounce) container whole milk ricotta cheese, strained through cheesecloth
- Zest and juice of 1 lemon
In a medium bowl sift flour, baking powder, and salt, set aside.
In a large bowl combine butter and sugar, using an electric mixer, beat until light and fluffy, about 5 minutes.
Add eggs, one at a time, beat until incorporated. Add ricotta cheese, lemon juice, and lemon zest, and beat to combine.
Stir in dry ingredients, with a wooden spoon. Cover with plastic wrap and place in fridge for one hour.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Remove cookie dough from fridge. Scoop and drop cookie dough by tablespoonfuls, 2 inches apart onto baking sheet. I use a small gelato-scooper for even distribution.
Bake cookies for 14 minutes, until edges are golden. Half way through, rotate cookie sheet for even baking.
Remove cookies from oven. Using a spatula, remove cookies from sheet and place on cooling rack for about 8-10 minutes.
- 2 cups Confectioner’s sugar
- Zest of 1 lemon
- Juice of 1-1/2 lemons
- Rainbow sprinkles/jimmies
In a small bowl, sift sugar and then add lemon juice and zest, whisk until smooth. Place sprinkles/jimmies in another small bowl.
Form an assembly line: Dip cookies in the glaze first and then dip cookies into sprinkles/jimmies bowl. Place cookies back on the cooling rack, so excess glaze can drip off. I place a cookie sheet under the cooling rack to catch any excess glaze.
Let glaze harden for about 2 hours. Serve cookies on a platter or pack cookies up into a decorative containers.