Buttercup Chronicles

Lemon Ricotta Cookies

makes about 3 dozen

  • 1 lemon
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cup sugar
  • 1 cup butter, at room temperature
  • 15 oz ricotta cheese
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 ¼ cup powdered sugar

Preheat oven to 350 F and line baking sheet with parchment paper and set aside. Zest, juice lemon and strain, set aside 3 tablespoons of juice for icing. Whisk together flour, baking powder and salt. In another bowl beat, butter, sugar and zest until fluffy. Beat in ricotta, eggs and extract. Beat in flour mixture. Scoop onto parchment and flatten into disks, using the bottom of a drinking glass, dipped in flour. Leave 1 ½ inch space between each cookie. Bake 15-20 minutes and allow to cool. Stir together confection sugar and lemon juice and drizzle over cooled cookies. Allow to set up before serving.

*If you are making dough ahead and freezing, scoop the dough onto a cookie sheet and flatten and place in the freezer on the cookie sheet, allow it to freeze for about an hour then fill a gallon bag and toss back into the freezer. When you bake them either thaw and follow orginal bake time in they're still frozen add 3-5 minutes to baking time.