Meyer Lemon Ricotta Cookie
These little bites of sunshine are a great addition to your holiday cookie tray. My Meyer Lemon Ricotta Cookies with a lemon glaze are guaranteed to bring smiles to your table!
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ tsp baking soda
- 1 teaspoon fine sea salt
- 4 ounces softened unsalted butter (1 stick)
- 2 cups sugar
- 2 large eggs at room temperature
- 15 ounces whole milk ricotta
- 1 teaspoon vanilla
- 3 tablespoons Meyer lemon juice or regular lemon juice
- 1 Meyer lemon finely zested or regular lemon zest
- 2 cups powdered sugar
- 4 tablespoons Meyer lemon juice
- 1 Meyer lemon finely zested *add lime or orange zest for color and a little extra flavor
Mix the flour, baking powder,baking soda and sea salt together in bowl and set aside
In the bowl of your stand mixer combine the butter and the sugar, beat until light and fluffy, 2-3 minutes
Add the eggs one at a time until well blended.
Add ricotta, lemon juice, vanilla and zest, mix until well blended.**If the ricotta has liquid with it, strain the ricotta to get rid of any extra liquid. The drier the ricotta the better.
Add in dry ingredients and mix just enough to incorporate
Chill the batter/dough in the refrigerator for at least 1 hour before baking. This essential to the success of the cookies.Chilling the batter for up to 4 hours or overnight is even better. Line two cookie sheets with parchment paper, and place cookies about an inch apart. Cookies should be no larger than 1 tablespoon in size, anything larger than 1 Tablespoon will yield flat (pancake-like) ricotta cookies. **This is a must! Larger cookies will not bake properly, they will flatten out and look more like badly made sugar cookies.
Bake for 15-20 minutes, until the cookies begin to brown slightly on the edges.
Allow cookies to cool for 15 minutes on a wire rack or until cool to the touch
In a small bowl mix the confectioners sugar, meyer lemon juice and zest together until well blended.
Using a tablespoon, spoon the glaze onto the cookie and spread it around using the bowl of the spoon.
Allow cookies to dry for about 30 minutes. (If the container is too air tight they will soften as they sit, and by the third day the texture will not be as good)
Calories: 89kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg