These classic Italian Ricotta Cookies are extremely soft and cake-like in texture, are dipped in a lemon glaze and topped with golden non-pareils.
Keyword Lemon Ricotta Cookies
zest from 1 lemon
8ounceswhole milk ricotta cheese
1teaspoonpure vanilla extract
2cupsall purpose flour
1/2teaspoonsaltI used fine sea salt
sprinkles or nonpareils for decorating
2 1/2cupsicing sugar
zest from 1 lemon
4 to 5tablespoonsof freshly squeezed lemon juice
Preheat the oven to 350 degrees F.
Line 3 cookies sheets with parchment paper as this will make for easy release of the cookies and set aside.
Pulse the granulated sugar with the lemon zest in a food processor for about 1 minute so as to infuse the sugar with the lemon scent.
Place the lemon sugar and the softened butter in a large bowl and beat until fluffy.
Beat in the egg, ricotta cheese and the vanilla until well combined.
In a medium sized bowl whisk together the flour, salt, baking powder and stir this into the ricotta mixture.
Using a small cookie scoop of about 1 1/2 inch in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so that they have room to expand. Or simply measure out a heaping tablespoon if you don't have a cookie scoop.
Bake in the preheated oven for about 12 to 14 minutes or until the bottoms are golden in color.
Transfer to a wire rack to cool completely and in the meantime prepare the lemon glaze.
FOR THE LEMON GLAZE
Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
Dunk the top of the ricotta cookies into the lemon glaze and place on a wire rack with a tray underneath to catch any drippings.
Sprinkle with nonpareils of your choice and then allow the lemon glaze to set before serving.
Inspired by Canadian living Magazine and tweaked with a few switch ups for personal taste.