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Lemon Ricotta Cookies

Total Time3 hours
Servings: 60

Ingredients

  • 1 cups granulated sugar
  • 8 tbsp unsalted butter (1 stick)
  • 8 oz ricotta
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Icing

  • 2 cups confectioner's sugar
  • 1 tbsp lemon juice
  • 1/4 cup whole milk
  • sprinkles
  • 1 tsp vanilla extract

Instructions

  • In the bowl of an electric mixer, beat the sugar and butter until light and airy.
  • Add vanilla extract, lemon zest, and ricotta, and mix until incorporated. Mix in the egg.
  • Add the flour, salt, and baking soda, and mix until incorporated.
  • Once complete, move the dough to the refrigerator and let chill for 2 hours or overnight.
  • Preheat the oven to 350F and prepare baking sheets.
  • Using hands or a cookie scoop, shape dough into 1 ½-inch diameter balls and place on baking sheets with at least two inches of distance between balls. Bake for 15-20 minutes or until cookies become golden brown.
  • Once the cookies have cooled, whisk together the icing ingredients in a medium-sized bowl. Lightly spread icing over each cookie and top with sprinkles.