Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese (approximately half of a 15-ounce container, any excess liquid drained)
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest
- 1½ cups powdered sugar (sifted)
- 1 tablespoon unsalted butter (melted)
- 3–4 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon fresh lemon zest (plus additional for optional garnish)
Instructions
- Combine dry ingredients: flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add and combine the egg.
- Incorporate ricotta, lemon juice, and lemon zest until well-blended.
- Slowly mix in the dry ingredients until just combined.
- Chill the dough for at least 2 hours.
- Preheat oven to 350°F (175°C) and prepare baking sheet.
- Scoop dough onto baking sheet, spaced 2 inches apart.
- Bake for about 15 minutes, then cool on a rack.
- Prepare the glaze and dip cooled cookies, then let glaze harden.
Notes
Ensure butter is at room temperature for optimal creaming.
Drain ricotta cheese to prevent excess moisture in the dough.
Increase lemon zest for a bolder lemon flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 70
- Fat: 4.5
- Saturated Fat: 2.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 0.5
- Protein: 2
- Cholesterol: 20