Lemon Ricotta Cookies

Lemon Ricotta Cookies

Ingredients

2½ cups all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 large eggs

½ cup unsalted butter, softened to room temperature

1⅔ cups granulated sugar

1½ cups whole-milk ricotta cheese

1 tablespoon fresh lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

Lemon Glaze

2 cups powdered sugar

4 tablespoons whole milk

2 tablespoons fresh lemon juice

¼ teaspoon lemon zest

1 teaspoon vanilla extract

Instructions

In a large mixing bowl, cream together the softened butter and sugar until light and well blended.

Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, lemon juice, and ricotta cheese until smooth.

Add the flour, baking soda, baking powder, and salt. Stir just until combined. Cover the dough and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a small cookie scoop or tablespoon, portion the dough onto the baking sheets, spacing the cookies about 2 inches apart.

Bake for about 13 minutes, or until the cookies are set but still soft. Remove from the oven and allow them to cool completely before glazing.

To prepare the glaze, whisk together the powdered sugar, milk, vanilla extract, lemon zest, and lemon juice until smooth.

Drizzle or spread the glaze over the cooled cookies and decorate with sprinkles if desired.