Lemon Ricotta Cookies

I have always been obsessed with lemons.  When the dessert menu gets passed out at restaurants, I typically glaze over the chocolate offerings and am instantly eyeing the lemon based desserts.  These lemon ricotta cookies (recipe from Giada De Laurentiis) perfectly satisfy my desire for lemony goodness.  Without the glaze, they're a bit eh.  But add the lemon zest glaze on top, and these soft, cake-like cookies are instantly elevated to their full lemon glory. 

 

 

Lemon Ricotta Cookies
(recipe from here) 

Ingredients: 

Cookies:
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

Directions:

Cookies:
Preheat the oven to 375 degrees F.  In a medium bowl combine the flour, baking powder, and salt and then set aside.  In a large bowl 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 (or a silicone mat). 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.  Cookies can be stored in an air-tight container.