Lemon Ricotta Sugar Cookies w/ Lemon Glaze
 
Cook time
Total time
 
Author:
Serves: 3 dozen
Ingredients
  • 2½ cup all purposed flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter, softened
  • 2 cups sugar
  • 1 cup ricotta cheese
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • zest of 2 lemons
  • Yellow food coloring (if desired)
  • LEMON GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (may need more or less)
  • zest of 1 lemon
Instructions
  1. Preheat oven to 375 and line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl cream together butter, sugar and ricotta cheese until well combined.
  4. Beat in egg, fresh lemon juice and lemon zest until well combined.
  5. Add the dry ingredients into the wet ingredients a little at a time, using a spatula to incorporate.
  6. Add yellow food coloring for a darker yellow if desired.
  7. Dough will be sticky so place the bowl in the fridge for about 20 minutes or until the dough firms up.
  8. Using a mini ice cream scoop, scoop out the dough and place about 2 inches apart on prepared baking sheet.
  9. Bake for 6-7 minutes or until the bottoms are lightly golden brown.
  10. Let rest in pan for two minutes before moving to a cooling rack to finish cooling.
  11. While the cookies are cooling prepare the glaze.
  12. Mix glaze ingredients in a large bowl.
  13. (The glaze should be thick enough to pipe. If the glaze is too thick add a few more drops of lemon juice. If the glaze is too thin add in a tad more powdered sugar.)
  14. Pipe the glaze onto the cooled cookies and allow the glaze to firm up before packaging or storing the cookies.
  15. Store in an airtight container between layers of wax paper.
Notes
The dough is very sticky, but don't be tempted to add more flour. Refrigerating the dough until firm helps with the stickiness a bit. Keep the dough in the fridge while the batches are cooking will keep it chilled. Using a mini ice cream scoop is your best friend, that way, you won't have to touch the sticky dough.

~TIPS~
Cool dough will be easier to work with so keep it cold. (see note in recipe)
May need to increase baking time, but watch it carefully!!
Don't let the ricotta scare you, it's makes these cookies so fluffy, rich and soft!
Bake sale best-seller!!
Recipe by Divas Can Cook at https://divascancook.com/lemon-ricotta-sugar-cookies-recipe-lemon-glaze/