Meet the lemoniest lemon cookies in all the land combined with the cakeiest cookies in all the land. They’re like little tangy, sweet lemon cake clouds. Oh they are so good!
Ricotta cheese has a softening, tenderizing effect on these cookies that makes them so soft and light, despite the quantities of butter and cheese in them and being labeled a cookie. I made my own ricotta cheese because why not? It’s so easy and I love the fresh, creamy result so much more than store-bought stuff. I used to HATE ricotta cheese because I’d only ever had the mass-produced junk that was grainy and flavorless, but I had a few surprisingly good restaurant experiences with it so I gave it another shot. I just started making my own recently and now I can’t stop. You can definitely use store-bought, but I would research and seek out the best you can find.
I subscribe to the make your dough ahead and refrigerate overnight mentality, followed by the bake one sheet at a time, rotating halfway through religion. I think this method produces superior cookies. And I bake a lot of cookies.
I love you, little balls of sunshine wrapped in clouds.
Lemon-Ricotta Cookies with Lemon Glaze
Yield: 2 dozen cookies
2-1/2 cups (300 grams) all-purpose flour
1 teaspoon (4 grams) baking powder
1 teaspoon (5 grams) salt
1 stick (118 grams) butter, at room temperature
2 cups (396 grams) sugar
2 large eggs
15 ounces whole-milk ricotta cheese
3 tablespoons lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon Fior di Sicilia, optional
2-1/4 cups (255 grams) confectioners’ sugar
1/4 cup lemon juice
Zest of 2 lemons
Sparking sugar, for sprinkling at the end
Preheat the oven to 375°. Line two large baking sheets with parchment paper.
In a medium mixing bowl, combine the flour, baking powder and salt, stirring to combine.
In a bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until incorporated. Add the ricotta, lemon juice and zest. Beat to combine. Add the flour mixture to the wet ingredients and fold in by hand just until combined. Cover and refrigerate for at least 2 hours, and up to overnight.
Scoop the dough onto the baking sheets. Bake for about 15 minutes, until the cookies are set and just starting to turn golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for 20 minutes. Remove to cooling racks and place the cooling racks back onto the sheets used for baking to apply the glaze.
For the glaze: combine the powdered sugar, lemon juice and lemon zest in a small bowl and whisk until smooth and the glaze is a pourable consistency. Spoon a bit of glaze on each cookie, spreading with the back of a spoon to coax it to the edges. Sprinkle the sparkling sugar on top but work quickly because the glaze starts to set within a few minutes. Allow the glaze to harden for several hours.
Inspiration: Lemon Ricotta Cookies with Lemon Glaze on foodnetwork.com