Lemon Ricotta Cookies with Lemon Glaze

For once, I completely disagree with Giada. These cookies are most definitely not cookies. They're more like muffin tops or little cakes. But whatever you want to call them, they taste really good. The "cookie" is soft and subtly lemony; the lemon glaze adds a tart lemon kick that I can't get enough of (substitute 1 tablespoon water for 1 tablespoon lemon juice in the glaze if you're not as fond of a tart lemon flavor). And they're a nice change from chocolate chip or oatmeal cookies.


Lemon Ricotta Cookies with Lemon Glaze
Recipe by Giada de Laurentiis
Picture by Caroline

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*
3 tablespoons lemon juice
1 lemon, zested

1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

*Make sure you use whole milk ricotta. I used part skim and my cookies turned out a bit flatter than they should have been.

Lemon Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
   
2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.