If there’s one sweet treat that reminds me of Easter and spring, it’s this one. Lemon Ricotta cookies are probably my favourite cookies in the world. These are soft, cake-like and drizzled with a sweet, tart lemon glaze. If you’re not crazy about the glaze, you can dust these with a little powdered sugar — or nothing at all. Either way, they’re delicious!
- 3 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup butter, softened
- 2 cups sugar
- 2 eggs, room temperature
- juice and zest from 1 large lemon
- 1/2 tsp lemon extract
- one 300g container of ricotta (whole milk or low-fat are both fine)
For the glaze:
- 2 cups powdered sugar
- 3- 4 tbsp lemon juice
- sprinkles, for decorating (optional)
- Preheat oven to 375F and grease baking sheets with non stick spray.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and sugar until light and fluffy, about two minutes.
- Add the eggs and mix until fully incorporated.
- Add the ricotta, lemon juice, zest and lemon extract. Mix well.
- Reduce mixer speed to low and slowly add the dry ingredients.
- Roll the dough into balls and place on prepared baking sheets. Bake for 15 minutes. Cool cookies completely before glazing.
- To make the glaze: whisk together the powdered sugar and the lemon juice. The glaze should be fairly thick so it doesn’t just run off the cookies. If your glaze is too thin, you can thicken it up by adding a little extra powdered sugar. Use the back of a spoon or a small off-set spatula to spread the glaze over the cookies.
- Top the cookies with a few decorative sprinkles, if desired. Allow the glaze to set for at least 3 hours before storing cookies in an air-tight container.
*Yield: 24 cookies