Lemon Ricotta Cookies

13 May

Light, fluffy, cake-light, and divine! These are inspired by a cookie I had at a counter in a bulk store called Rocky Peanut Company. The baker is incredible and the cookie set me reeling. This is my way of capturing the essence of it without knowing her secret recipe! Store in an airtight container to maintain softness for up to 5 days.

Time: 15min prep, 15min cook      Serves: 12

Ingredients


  • Cookies


  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 1 large egg
  • 7.5 oz Ricotta cheese
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest (about half a large lemon)
  • Glaze


  • 3/4 cup powdered sugar
  • 2 tbsp lemon juice
  • 1-2 tbsp milk
  • 1 tbsp lemon zest (about half a large lemon)

How to make it


  • Cookies


  • Preheat oven to 375F. Line two cookie sheets with parchment paper.
  • In a small mixing bowl combine flour, baking powder and salt. In a large mixing bowl cream butter & sugar. Add egg, ricotta, lemon juice & zest until well incorporated. Slowly add dry ingredients, mixing to incorporate.
  • Make dough balls with about 2 tbsp of dough, place on parchment paper. Bake for 12-15 minutes, until lightly browned on bottom & toothpick inserted comes out clean. Transfer to cooling rack and cool for at least 30 minutes before glazing.
  • Glaze


  • Combine ingredients in a small bowl. Whisk until smooth. Start with 1 tbsp milk and add more if needed to reach desired consistency. Spread on top of cookies using back of a spoon. Allow to cool for at least an hour before stacking/packing.
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One Response to “Lemon Ricotta Cookies”

Trackbacks/Pingbacks

  1. 8 Crazy Days of Cookies « detroittokyo - December 17, 2011

    […] perfect for cookie swaps or homemade goody gifts. Don’t forget to whip of a batch of Lemon Ricotta Cookies if you really want to spread the joy. Happy […]

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