Italian Lemon Ricotta Cookies

These cookies taste amazing. They’re reshreshing like a nice, ice-cold glass of lemonade on a hot, sunny day. Thanks to the ricotta cheese, they’re cakey and moist and go down way too easily. Once Tim is awake, all bets are off on how long these little guys last in the house! I hope you love them as much as my husband and I do!

 

Cookie ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick softened, unsalted butter
  • 2 cups sugar
  • 2 eggs
  • 15 oz ricotta cheese (whole milk)
  • 3 tbls fresh-squeezed lemon juice (about 1-2 lemons)
  • 1 zested lemon

Icing ingredients:

  • 1-1/2 cup powdered sugar
  • 3 tbls fresh lemon juice (about 1-2 lemons)
  • 1 zested lemon

Sift flour, baking powder and salt together into medium bowl. Set aside.

Add salt and sugar in mixer and beat until light and fluffy (about 3 minutes).

Add eggs in mixer one at a time until well blended.

Add ricotta cheese, lemon juice and zest to mixer.

Add dry ingredients from bowl in intervals until all incorporated.

Using a tablespoon to measure, scoop cookie dough onto a parchment-covered baking sheet.

Place in oven at 375° for 15 minutes. Let cool 20 minutes before icing.

Icing: Mix ingredients together until smooth. Spoon icing onto cookies and let sit for 2 hours to dry.

*These cookies also taste great when stored in freezer!

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