From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Lemon Ricotta Cookies
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Instructions
1
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First, make cookie dough. Add room temperature butter and sugar to a stand mixer or mixing bowl with hand mixer. Mix on high until combined.
2
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Drain ricotta or pat excess moisture dry with paper towels.
3
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Then, add in egg, ricotta, lemon juice and lemon zest to the bowl. Mix until combined.
4
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Add in flour, baking powder and sea salt. Stir until dough is formed. Cover with plastic wrap and refrigerate for at least 2 hours.
5
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After dough has chilled, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
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Use an ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
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Bake for 11 to 12 minutes or until cookies look set but soft in the middle. The edges should be lightly golden. Remove from oven.
8
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Once cookies are completely cooled, make glaze. Combine glaze ingredients in a small bowl. Mix until creamy.
9
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Dip the top of each cookie in the glaze. Continue for all cookies. Finally, serve!
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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