Brighten your day with lemon cookies made from fresh ricotta and butter. With delicate hints of vanilla and sweetness, they're perfect for afternoon tea or a light dessert.
Prep Time
45 mins
Cook Time
15 mins
Total Time
60 mins
Equipment
mixing bowl and spoons
electric hand mixer
spatula
Ingredients
Cookie:
1/2 cup (125 mL) Canadian unsalted butter, softened
1 cup (120 g) sugar
1 large egg
1 2/3 cups (400 mL)
Canadian ricotta
2 tbsp (30 mL) lemon zest
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract
2 1/2 cups (300 g) all purpose flour
1 tsp (5 g) baking powder
1/2 tsp (3 g) baking soda
1/2 tsp (3 g) salt
Icing (optional):
1/2 cup (60 g) icing sugar
3 tbsp (45 mL) Canadian
2% milk
1/2 tbsp (2.5 mL) lemon juice
1 tbsp (15 g) lemon zest
Directions
In a large bowl, use an electric hand mixer to combine butter and sugar until light and fluffy. Add the egg and mix until combined.
Mix in the ricotta, lemon zest, lemon juice, and vanilla extract on low speed until fully incorporated.
Using a spatula, thoroughly combine the flour, baking powder, baking soda, and salt into the ricotta batter.
Divide the dough evenly into 28 balls and chill in the fridge for 30 minutes.
Preheat the oven to 350°F (175°C) and bake the cookies for 13-15 minutes.
Allow the cookies to cool completely before icing.
Icing:
In a bowl, combine the icing sugar, milk, and lemon juice.
Drizzle the icing generously over the cooled cookies. Sprinkle additional lemon zest over the icing before it sets.
