Glazed Lemon Ricotta Cookies
The ultimate summer cookie: super-light, brightly flavored, with soft, pillowy ricotta and sweet glaze to cut the tart citrus - everyone will want the recipe!
Servings: 4 dozen
Calories: 97kcal
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.