Ingredients:

  • 1 cup (240 g) Whole Milk Ricotta Cheese, drained well
  • 2 ½ cups (315 g) All-Purpose Flour
  • 2 teaspoons (10 g) Baking Powder
  • ½ teaspoon (3 g) Fine Sea Salt
  • ½ cup (1 stick / 115 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • Zest of 1 large lemon
  • 1 ½ cups (180 g) Confectioners' Sugar, sifted
  • 2–3 tablespoons (30–45 ml) Freshly Squeezed Lemon Juice
  • 1 tablespoon (15 ml) Milk (or water), optional

Instructions:

  1. Prep and Preheat: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Place ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter and drain for at least 30 minutes, pressing gently to remove excess whey.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy (3–4 minutes). Scrape down the bowl periodically.
  4. Add Wet Ingredients: Add the eggs one at a time, mixing well. Add the drained ricotta, vanilla extract, and lemon zest. Mix on low speed until the mixture is uniform and smooth. Stop mixing immediately when combined.
  5. Incorporate Dry Mixture: Gradually add the reserved dry ingredients to the wet mixture, mixing on the lowest speed until just combined and no streaks of flour remain. Do not overmix. The batter will be thick and sticky.
  6. Chill and Scoop: Cover the dough and chill in the refrigerator for at least 30 minutes. Using a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one.
  7. Bake: Bake for 10–12 minutes, rotating the pan halfway through. Cookies are done when the edges are set and very lightly golden, and the centers are still pale and soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare and Apply Glaze: While cookies cool, whisk together the sifted confectioners' sugar and fresh lemon juice until smooth. Add milk/water, if necessary, to achieve a thick, pourable consistency. Once the cookies are completely cool, dip the tops into the glaze, or drizzle the glaze over them. Let the glaze set fully before serving.