Sam’s Lemon Ricotta Cookies

Lemon Ricotta Cookies

• 2 cups flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 stick butter, softened
• 1 cup sugar
• 1 egg
• 1 cup ricotta cheese
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3 Tbsp milk
• 1 Tbsp lemon zest (abt 2 small lemons)

Combine the flour, baking soda and baking powder in a bowl and set aside.

With a hand mixer or stand mixer, mix the butter and sugar until well blended. Add in the egg, ricotta and vanilla and mix thoroughly. Add in the bowl of dry ingredients and continue mixing until you get a thick dough. Cover the dough and refrigerate for at least 1 hour.

Remove the dough from the refrigerator and roll into balls about the size of a ping pong ball. Place on a parchment lined cookie sheet and bake at 350 for 15-17 minutes. If the bottoms are lightly browned they’re ready. Remove from the oven and let cool.

Mix powdered sugar, milk and lemon zest while your cookies cool. Once the cookies are completely cool, dip the tops of the cookies in the icing and set the cookies back on the cookie sheet or a rack. Sprinkle with your favorite regular or holiday sprinkles and serve.

You can refrigerate these for a couple of weeks if they last that long 🙂