Bakery

Lemon Ricotta Cookies

Name: Lemon Ricotta Cookies
Prep time: 25 min
Cook time: 2 h 26 min
Total time: 2 h 51 min
Yield: 24 servings
Ingredients: 1 stick (4 ounces) unsalted butter, at room temperature; 3/4 cup granulated sugar; 1 large egg, at room temperature; 1 cup of of ricotta cheese, at room temperature; 1 teaspoon vanilla; Zest of 2 lemons; 2 teaspoons lemon juice; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups powdered sugar; 1-2 tablespoons of lemon juice; Extra lemon zest for garnish

24 servings

portions

25 minutes

temps actif

2 hours 51 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 stick (4 ounces) unsalted butter, at room temperature

3/4 cup granulated sugar

1 large egg, at room temperature

1 cup of of ricotta cheese, at room temperature

1 teaspoon vanilla

Zest of 2 lemons

2 teaspoons lemon juice

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups powdered sugar

1-2 tablespoons of lemon juice

Extra lemon zest for garnish

Instructions

In a large bowl, add the butter and sugar. Beat with an electric mixer on HIGH until light and fluffy, at least 1 minute.

Next, add the egg, ricotta, vanilla, lemon zest, and lemon juice and beat to combine. Next, sprinkle the flour, baking powder, baking soda, and salt evenly over the surface of the wet ingredients, and beat to combine. The dough will be very wet.

Place the dough in the fridge and chill at least 2 hours, or overnight.

When ready to bake, preheat the oven to 350, and line a large cookie sheet with a silicone mat.

Use a cookie scoop #70 (holds 1 tablespoon of dough) to take two scoops of dough. Roll the two scoops into one dough ball in your hands quickly. (Work quickly so the warmth of your hands doesn’t soften the dough too much!). Each cookie is made from 2 tablespoons of dough.

Place the dough balls at least 2 inches a part on the cookie sheet; I bake 1 dozen at a time. Bake for 12-13 minutes, until the underside of the cookies is lightly golden brown.

Let cool on the baking sheet for 5 minutes, and then move to a wire cooling rack to cool completely.

Repeat with remaining dough, making sure the baking sheet is cool before using it again for the next batch of cookies.

In a small bowl, whisk together the powdered sugar and enough lemon juice to make it drippy and pourable, but not overly thin. Dunk each cookie in the lemon glaze, and garnish with extra lemon zest.

Nutrition

Taille de Portion

Calories

Lipides Totaux

2 g

Lipides Saturés

1 g

Lipides Insaturés

1 g

Acides Gras Trans

0 g

Cholestérol

12 mg

Sodium

95 mg

Glucides Totaux

19 g

Fibres Diététiques

0 g

Sucres Totaux

13 g

Protéines

2 g