Smooth, rich ricotta and lemon zest make these cookies our family’s favorite.
—Cookie Ingredients:
- 2-1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15 ounce) container whole milk ricotta cheese, strained through cheesecloth
- Zest and juice of 1 lemon
—Make Cookies:
In a medium bowl sift flour, baking powder, and salt, set aside.
In a large bowl combine butter and sugar, using an electric mixer, beat until light and fluffy, about 5 minutes.
Add eggs, one at a time, beat until incorporated. Add ricotta cheese, lemon juice, and lemon zest, and beat to combine.
Stir in dry ingredients, with a wooden spoon. Cover with plastic wrap and place in fridge for one hour.
—Bake Cookies:
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Remove cookie dough from fridge. Scoop and drop cookie dough by tablespoonfuls, 2 inches apart onto baking sheet. I use a small gelato-scooper for even distribution.
Bake cookies for 14 minutes, until edges are golden. Half way through, rotate cookie sheet for even baking.
Remove cookies from oven. Using a spatula, remove cookies from sheet and place on cooling rack for about 8-10 minutes.
—Glaze Ingredients:
- 2 cups Confectioner’s sugar
- Zest of 1 lemon
- Juice of 1-1/2 lemons
- Rainbow sprinkles/jimmies
—Glaze Cookies:
In a small bowl, sift sugar and then add lemon juice and zest, whisk until smooth. Place sprinkles/jimmies in another small bowl.
Form an assembly line: Dip cookies in the glaze first and then dip cookies into sprinkles/jimmies bowl. Place cookies back on the cooling rack, so excess glaze can drip off. I place a cookie sheet under the cooling rack to catch any excess glaze.
Let glaze harden for about 2 hours. Serve cookies on a platter or pack cookies up into a decorative containers.
