Lemon Ricotta Sugar Cookies Recipe w/ Lemon Glaze

Add all-purpose flour, baking powder, and baking soda into a large bowl and whisk to combine.

Set the dry mixture aside.

In another bowl, add softened butter and ricotta cheese, then mix until creamy and combined.

Add sugar to the butter and ricotta mixture and mix well.

Add 1 egg, fresh lemon juice, and lemon zest to the mixture, then mix until combined.

Gradually combine the dry ingredients with the wet ingredients using a rubber spatula until a dough forms.

Add a tiny bit of yellow food coloring to the dough and mix (optional).

Refrigerate the dough until firm.

Use a mini ice cream scoop to place dough onto a greased baking sheet or lined with parchment paper.

Bake at 375°F for 6 to 7 minutes.

Let the cookies rest in the pan for about 2 minutes after baking, then cool completely.

In a medium-sized bowl, combine powdered sugar with fresh lemon zest and fresh lemon juice by the teaspoon until desired consistency is reached.

Transfer the glaze into a piping bag and pipe onto the cooled cookies in a zigzag pattern.

Equipment Needed

Spice Level:

Allergens