Description
Delightful lemon ricotta cookies topped with a sweet glaze and optional sprinkles.
Ingredients
Scale
- 1 cup + 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter
- 3 tablespoons ricotta cheese
- 6 tablespoons sugar
- 1 tablespoon lemon juice
- 1/2 lemon (zest)
- 1/2 teaspoon vanilla extract (or almond extract)
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon sprinkles (optional)
Instructions
- In a small bowl, add the flour, cornstarch, baking soda, and salt and mix well.
- In a separate bowl, add the butter, ricotta cheese, and sugar, and cream together.
- Add in the lemon juice, lemon zest, and vanilla extract.
- Gently fold through the dry ingredients into the wet ingredients until combined.
- Cover the mixing bowl and place it in the freezer for 20 minutes.
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- Remove the cookie dough from the freezer and shape out 12 small balls. Place them on the lined sheet.
- Bake the cookies for 12-14 minutes, or until the edges just become firm.
- Remove the cookies from the oven and let them cool on the sheet completely.
- Make the glaze by whisking together the powdered sugar with lemon juice.
- Drop spoonfuls of the glaze on the cookies then add sprinkles.
Notes
- For best results, chill the dough before baking to ensure the cookies hold their shape.
- Substitute almond extract for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg