Glazed Lemony Ricotta Cookies

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 Lemon Ricotta Cookies

IG: @mangia.con.elena

Italians love lemons. Scroll through any Italian cookbook and guaranteed  you will see many dishes, sweets and drinks that feature lemons as either the main attraction or a flavourful addition. 

My love affair with lemon cookies started as a young child. There was always some type of lemon cookie, crostata, ciambellone or torta in our kitchen and these lemon ricotta cookies were definitely one of my favourites. I would sneak these out of the freezer and eat them frozen. Take a look at my  previous posts for her lemon ciambellone and her anginetti cookies.
Light and fluffy with a sweet lemony glaze that melts in your mouth. 
Give these lemon cookies a try and you will fall in love with lemons as well!

To make them more festive for the Christmas season you can dip them in sprinkles right after the icing sugar.




Ingredients

  • 2 1/4 cups of flour
  • 1 tsp of baking powder
  • pinch of salt
  • 1/2 cup room temperature butter
  • 8 ounces of fresh ricotta- be sure to drain it well
  • I cup sugar
  • 2 large eggs
  • 1/2 tsp of vanilla
  • zest of one lemon
For the Glaze
  • juice of one lemon
  • 2 cups of icing sugar, sifted with no lumps


Directions

  1. In a medium size bowl sift together flour, baking powder, lemon zest  and salt.
  2. Line 2 cookie sheets with parchment paper
  3. Preheat oven to 325 degrees F. 
  4. In the bowl of a mixer beat together sugar and butter using the paddle attachment. Beat until mixture is light and fluffy. About 2-3 minutes.
  5.  Reduce speed to medium and add eggs in one at a time mixing them well after each egg. 
  6. Drop in the ricotta, vanilla and continue to mix until well blended and any lumps are gone.
  7. Reduce speed to low and slowly add in the flour mixture blending until well combined. Be careful not to overmix. 
  8. Using an ice cream scoop or a tablespoon drop the cookies on the paper.
  9. Bake for 22 minutes until cookies are golden brown on the bottom. Be sure to switch the sheets halfway through. I actually prefer to bake the cookies one sheet at a time as I find they come out more consistently baked. 
  10. Transfer to a wire rack and let them cool completely before dipping them into the icing sugar mixture.
Icing Sugar Mixture
  1. Place icing sugar in a bowl and add lemon juice. Using a fork stir until the glaze is smooth. You may need to adjust with water or more icing sugar so that you have a glaze that is thick enough to stick to the cookies and not run off. Do not make the glaze until the cookies have cooled.
  2. That is it! Allow icing sugar to harden completely before storing. 

A Mangia!
Elena 💚


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