Ingredients
Scale
- 3 1/2 cups (495g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 3/4 cups (350g) granulated sugar
- 1 teaspoon lemon zest
- 15 oz ricotta (whole milk or fresh, about 1 3/4 cups)
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 tablespoon butter, melted (for icing)
- 3 1/2 cups (420g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (for icing)
- 4–6 tablespoons milk
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter, sugar, and lemon zest until light and fluffy.
- Add ricotta, vanilla, and eggs, mixing until smooth.
- Gradually add dry ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden. Cool completely on a wire rack.
- For the icing, whisk together melted butter, powdered sugar, lemon juice, vanilla, and enough milk to create a smooth glaze.
- Dip or drizzle glaze over cooled cookies and decorate with sprinkles. Let the glaze set before serving.
Notes
Keep butter at true room temperature for best results. Do not overmix once flour is added to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg