Season’s Greetings readers! I love this time of year – cookies at parties, cookies in the office, cookies from friends, coooooookieeees!!! I hope everyone is having a wonderful holiday season. I want to spread the holiday cheer and share this recipe with you. Moist, subtly sweet, and with just a hint of citrus – these Lemon Ricotta Cookies are a must bake!
Ingredients:
- 2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
- 2 cups of sugar
- 15 oz of ricotta cheese
- Finely grated zest of 1 lemon
- 4 teaspoons vanilla extract
- 2 large eggs
- 4 cups of flour
- 2 teaspoons of baking soda
- 3/4 teaspoon of sea salt
- 1 cup of confectioners’ sugar
- juice of 1 lemon
- 1/4 cup of milk, or as needed
1. Cream 2 sticks of butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 teaspoons of vanilla and beat well. Add eggs and mix well. Then beat in flour, baking soda and salt. The dough will be very dense and somewhat dry looking. Don’t be scared. Cover dough and chill for at least 2 hours. I left my dough in the refrigerator over night. I can’t emphasize enough that you have to chill the dough before baking!
Don’t you love my gingerbread spatula?!
2. Heat oven to 350 degrees and line several cookie sheets with parchment paper. Drop tablespoons of cookie dough 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool.
3. Melt tablespoon of butter and whisk confectioners’ sugar with melted butter, lemon juice, remaining 2 teaspoons vanilla and enough milk to make a nice glaze.
4. Using a brush or rubber spatula – glaze your cookies. Make sure not to ruin your mom’s nice tablecloth. Allow the cookies 20 minutes to set before serving.
Isn’t that easy?! It was! You will love this recipe, I promise! I loved these cookies so much, it literally hurts to wear pants now. Happy Holidays everyone!
Makes 60 cookies. Recipe adapted from the New York Times.
Bake What Your Mama Gave Ya! 