Ingredients
Cookie Dough
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 2 eggs, room temperature
- 3 tablespoons lemon juice, freshly squeezed
- Zest from one lemon
- 1 container ricotta cheese, 15 oz.
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Lemon Icing
- 2 cups powdered sugar (more if needed)
- 3 to 5 tablespoons lemon juice (more if needed)
- Zest from one lemon
- 1/8 to 1/4 teaspoon vanilla extract
- Optional: sanding sugar or sprinkles for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. Set this mixture aside for later.
- Cream Butter and Sugar: Using a large mixing bowl or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes a few minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and maintain a smooth batter.
- Add Flavorings and Ricotta: Mix in the ricotta cheese, vanilla extract, freshly squeezed lemon juice, and lemon zest. Beat on medium speed for about one minute to combine well, ensuring a smooth and creamy dough.
- Combine Dry and Wet Ingredients: Add the sifted flour mixture to the wet ingredients in three portions, gently stirring after each addition until just combined. Avoid over mixing to keep cookies tender.
- Shape Cookies: Using a small cookie scoop or tablespoon, drop dough balls about two inches apart onto the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 13 to 15 minutes, or until the bottoms are lightly browned. Once done, transfer the cookies to wire cooling racks to cool completely.
- Prepare Lemon Icing: In a small bowl, combine powdered sugar, lemon juice, and lemon zest. Adjust with additional lemon juice or powdered sugar to reach a smooth, dipping consistency. Stir in 1/8 to 1/4 teaspoon of vanilla extract for added flavor.
- Glaze Cookies: Turn each cooled cookie upside down and dip into the lemon icing. Allow excess icing to drip off, then twist the cookie upright carefully.
- Decorate: Place glazed cookies on a wire rack with plastic wrap underneath for easy cleanup. Immediately sprinkle with sanding sugar or sprinkles if desired, as the icing dries quickly and sprinkles adhere best when fresh.
- Dry Icing: Let the icing set and harden for 45 minutes to an hour before serving or storing to ensure a perfect finish.
Notes
- Room temperature ingredients help achieve a smooth and uniform batter.
- Do not over mix the dough after adding flour to keep cookies tender and soft.
- For best results, use fresh lemon juice and zest to maximize citrus flavor.
- If you prefer a more tangy icing, adjust lemon juice accordingly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use parchment paper or silicone baking mats to avoid sticking and expedite clean up.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
