Lemon Ricotta Cookies
I am in love with these light, chewy, citrusy and slightly acidic cookies. Topped with a dreamy and easy lemon glaze, these are perfectly balanced between sweet and sour, making them both insanely rich and refreshing at the same time!
Ingredients
- 1 cup and 2 tbsp all-purpose flour 135g
- 2 tbsp cornstarch
- ½ tsp baking soda
- ⅛ tsp salt
- 7 tbsp butter for a lighter cookie use 6 tbsp
- 3 tbsp ricotta
- ½ cup granulated sugar for a lighter cookie use 6 tbsp
- Juice from ½ a lemon
- ¼ tsp lemon extract
- ½ tsp lemon zest
For the glaze:
- ½ cup powdered sugar
- Juice from ½ a lemon
- 1 tsp Lemon zest
Instructions
- Cream together the butter, sugar and ricotta for a few minutes, then add the juice from ½ of a lemon, the lemon zest and lemon extract. Cream for another minute.
- Whisk together the dry ingredients and then fold them into the wet ingredients.
- Chill the dough in the freezer for 15-30 minutes while your oven preheats to 400F.
- Then shape into 10-11 equal sized balls, about 40 grams each.
- Bake at 400F for 12-14 minutes. While they are baking whisk together the powdered sugar, lemon juice and lemon zest to make the glaze.
- When the cookies are out of the oven, let them cool completely before topping with the glaze and that’s it!