Lemon Ricotta Cookies

July 17, 2012 • Alaska from Scratch, Cookies & Bars, Desserts, Recipes

Lemon Ricotta Cookies via Alaska from Scratch

Weather: yay for sunshine and open commercial salmon fishing today
What I’m listening to: Home, Phillip Phillips

Ok, here’s the scoop. I very rarely like a “cakey” cookie. If anyone describes a cookie as cakey, my gut reaction is to look for the nearest exit. If I wanted cake, I’d eat cake, not a cookie. I’m a chewy, gooey cookie person all the way. So you may be wondering why I’m showing you pictures and a recipe for a cookie that is on the fluffier end of the cookie spectrum. I hate to admit it, but it’s because they’re pretty great.

Lemon Ricotta Cookies via Alaska from Scratch

I came upon this recipe while dreaming up ways to use the leftover ricotta I had on hand from my Grilled Zucchini Lasagna. The ricotta does something special to these cookies that is difficult to describe – they have a certain lightness and airiness to them. And yet, they’re ever-so-slightly chewy too.

Lemon Ricotta Cookies via Alaska from Scratch

Then there’s this wonderfully tart and sweet lemon glaze over the top of these delicate cookies. They’re just downright addictive. It’s the ideal summer cookie when you want something sweet and refreshing, but not too rich and decadent. Make them… pretty please… with lemon glaze on top.

Lemon Ricotta Cookies

Adapted from Giada De Laurentiis via [Food Network|http://alaskascratch.wpengine.com/wp-content/uploads/2012/07/IMG_8969.jpg]

Yields: About 18 cookies

  • 1/4c butter, softened
  • 1c sugar
  • 1 egg
  • 8oz ricotta
  • zest of half a lemon (reserve the other half for glaze)
  • 1-1/2T lemon juice, freshly squeezed
  • 1-1/4c flour
  • 1/2t baking powder
  • 1/2t salt
  • For the Glaze:
  • 3/4c powdered sugar, sifted
  • 1-1/2T lemon juice, freshly squeezed
  • zest of half a lemon

Preheat oven to 375. Line two baking sheets with parchment paper.

In the bowl of a stand-mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time until incorporated. Add the ricotta, lemon juice and zest. Beat to combine. Mix in the dry ingredients until just combined.

Using a medium cookie scoop, scoop the dough onto prepared baking sheets, spacing them apart generously.

Bake for 15 minutes or until slightly golden around the edges. Place cookie sheet on cooling rack and allow cookies to cool for 10 minutes before removing cookies from pan to rack.

Meanwhile, prepare the glaze by whisking together the lemon juice, zest, and powdered sugar until smooth and glossy.

When cookies are cool, spoon 1/2 teaspoon of glaze onto the center of each cookie and use the back of a spoon to gently spread over top of cookie. Return cookies to cooling rack to allow glaze to set.