Lemon Glazed Ricotta Cookies Recipes

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

LEMONY ALMOND-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
• Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
• Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
• Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

LEMON RICOTTA COOKIES

Steps:

• Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the dry ingredients. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
• Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each- just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That's how I test them!)
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
• Whisk the confectioners' sugar and lemon juice together until smooth. Add more confectioners' sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours.
• Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
• Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
• They will not last long !
• ENJOY.

LEMON-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
• Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
• Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.