Lemon Ricotta Cookies

Written by on in Cookies

Every year when the winter doldrums have set in, I start counting the days till I see the first buds peaking through the ground. You know the first pop of color from the crocus and daffodils, there green leaves poking out even if there may be so remnants of snow scattered about. Then finally the real show happens, they bloom. The burst of colors, the yellow, white and purple flowers that are the pre show to what’s to come, summer!

Ironically or maybe not, this is the same time I start craving the foods that remind me of spring and summer. Nothing says this more to me then lemon. These Ricotta Lemon Cookies are just the ticket. They are pillowy soft and have a burst of lemon flavor. Just what I needed to pull me out of the winter blues.

This recipe not only has lemon extract, but it also has plenty of fresh squeezed lemon juice.

And for that extra pop, lot’s of lemon zest.

Well, I can’t snap my fingers and have it be Spring, but I can make these cookies and know with every bight that it’s just around the corner.

Lemon Ricotta Cookies:

Ingredients:

  • 1/2 Cup butter ( 1 stick ) at room temperature
  • 1 Cup sugar
  • 1 Egg
  • 1/2 Cup Ricotta Cheese
  • 1/4 Teaspoon lemon extract
  • 1/2 Teaspoon pure vanilla extract
  • Zest of 2 lemons, plus more for decorating
  • 2 Cups all purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1 Cup powdered sugar
  • 2 Tablespoons lemon juice
  • 1/2 Teaspoon vanilla extract

Directions:

  1. Pre heat oven to 350º. Line a baking sheet with parchment paper and set aside.
  2. In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add egg and mix until combined.
  3. Add Ricotta Cheese and blend until smooth. Add the vanilla extract, lemon extract and lemon zest and blend until incorporated.
  4. In a separate bowl sift together flour, baking powder and salt. Gradually add flour mixture to wet ingredients and blend until combined.
  5. Place tablespoon size rounds onto a baking sheet. Bake in pre heated oven for 10 to 12 minutes or until golden around edges. Remove from oven and cool completely on a cooling rack.

Glaze Directions:

  1. Place powdered sugar, lemon juice and vanilla extract in a small bowl and whisk until smooth. If the glaze is too thick add more lemon juice a 1/2 teaspoon at a time. If the glaze is too thin add more powdered sugar. Glaze should be able to pour in one stream.
  2. Once cookies are completely cooled turn upside down and dip top half into glaze. Lay flat on their bottoms, letting the glaze drip down the sides. Sprinkle the tops with lemon zest and serve.
  3. Enjoy