Pillowy Soft Lemon Ricotta Cookies: A Sweet Taste of Sunshine

👩‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3

   In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. 4

   Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. 5

   Stir in the ricotta cheese, lemon zest, and vanilla extract until just combined.
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay.
7. 7

   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. 8

   Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake. They should still be very pale.
9. 9

   Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. 10

    While cookies cool, prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice (1 tsp at a time) if needed to reach a pourable consistency.
11. 11

    Once cookies are completely cool, dip the tops into the glaze, or drizzle the glaze over them. Let the glaze set before serving.