Lemon Ricotta Cookies with Lemon Glaze

I like baking, but I've realized lately that I only like to bake 2 things, brownies and chocolate chip cookies.  So this was my attempt at stepping outside my comfort zone and doing something new and different.  I figured I could do no wrong with a highly rated recipe from Giada De Laurentiis.

The dough is a pretty standard combination of sugar, flour, butter, etc

What makes it different is the added lemon juice and zest.

After the addition of the ricotta.

After adding the flour.

 

They're pretty bland looking out of the oven.

The cookies get drizzled with a lightly sweet lemon icing which really add a special kick.  The texture was more cake-like than cookie-like.  They reminded me of a light cakey sugar cookie with a tangy sweet icing.  I went pretty light on the icing but it's really not too sweet so you can be quite generous.

Lemon Ricotta Cookies with Lemon Glaze

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Preheat the oven to 375 degrees F. 

Cookies:

1. In a medium bowl combine the flour, baking powder, and salt. Set aside.

2. 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.

3. 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:

1. 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.

The people in my building seemed to like the cookies because they were gone in an instant!