Lemon, lime, orange, grapefruit… any citrus works beautifully, and the tartness is cut with a sweet glaze on top. Lemon is a crowd-pleaser so we’re starting here, but I promise the recipe is just as perfect with any of the others so don’t be afraid to try your favorite!
This recipe is a major throwback to high school, when I made these cookies every. single. week. during softball season. We promised our coach we wouldn’t eat them until after the game… and we usually meant it.
High school was when I really kicked off this cooking obsession of mine, and at the beginning of the season I’d bring something different for every game – but after a few weeks of begging I’d give in and just bring these every time. After a hot afternoon playing in the sun, there’s nothing better than ice-cold water and a sweet sugar rush!
Grapefruit is my personal favorite. I don’t make it as often because it’s not as popular… but August feels like a good time to be selfish and whip up a batch anyway. People will always, always eat homemade cookies!
Glazed Lemon Ricotta Cookies
Ingredients
Cookies
- 1/2 cup butter softened
- 2 cups sugar
- 2 eggs
- 15 oz. low-fat ricotta cheese
- 3 T. lemon juice
- 1 lemon zested
- 2 1/2 cups flour
- 1 t. baking powder
- 1 t. salt
Glaze
- 1 1/2 cups powdered sugar
- 3 T. lemon juice
- 1 lemon zested
Instructions
- Preheat the oven to 375°.
- Beat together butter and sugar in a large bowl until fluffy. Add eggs and beat until smooth. Add ricotta, lemon juice, and lemon zest.
- Slowly add flour, baking powder, and salt and mix just until combined.
- Line 2 baking sheets with parchment paper. Spoon batter onto the sheets, about 2 T. per cookie.
- Bake at 375° for 15 minutes, until slightly golden at the edges. Let the cookies rest on the baking sheet for 20 minutes.
Glaze
- Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl.
- When the cookies have cooled, turn one over and dip the top in glaze. Wipe any excess off on the edge of the bowl, then place cookie right-side-up on a baking rack to dry.
- Let the glaze harden for at least 2 hours before serving or storing.
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We made these last night and I believe Neil has eaten a dozen minimum. These are so light and delicious. Thanks for the great recipe, Katy!
Yesss that’s what I love to hear! Thanks for giving them a try. 🙂