Lemon Ricotta Cookies
The perfect cookie for any occasion that freezes well so you can eat at any time!
Ingredients
- 3 cups AP Flour
- 1 ⅓ cup sugar
- 2-3 envelopes paneangeli vanillina or you can use 2 tbs of vanilla extract
- ½ envelope lievito panidegliangeli (aka italian baking powder)
- 2 eggs
- 1 stick + 2 ½ tbsp salted butter room temp
- 1 cup ricotta
- 1 zest of lemon add as much or as little as you like for a more lemon flavor
- splash of almond extract
Glaze
- powdered sugar
- splash of milk
- ½ juice of lemon optional for a more stronger lemon flavor
- sprinkles optional
Instructions
- Preheat oven to 375°
- Cream butter and sugar with mixer.
- Add egg, ricotta, lemon zest, and almond extract.
- Combine dry ingredients in a separate bowl by mixing flour, vanillina, and panedeangli. Then add to the mixer.
- Scrape bowl, and mix again to ensure well combined.
- Roll dough into little balls and align on a parchment lined baking sheet.
- Bake for 16-20 minutes rotating half way until bottoms are a light golden brown.
- After letting the cookies cool, add powdered sugar to a bowl. Gradually add in lemon juice(if prefer a lemony taste) and milk to create a glaze. Glaze should not be too runny. Use the glaze with either a back of a spoon or your fingers to coat each cookie and add your choice of sprinkles.