Lemon Ricotta Cookies with Lemon Glaze — Damn Delicious

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Lemon Ricotta Cookies with Lemon Glaze

I’m sure you know by now that cookies aren’t really my thing. My true passion lies with muffins so I don’t bake cookies that often but I try to fit in a batch here and there because the boyfriend loves them.

I was excited about this Giada recipe but I was actually a bit reluctant to use it only because it seemed so complicated and tedious. Plus, I hate lugging out the mixer. That’s why I love making muffins – most recipes don’t require a mixer! Anyway, the cookie making process was actually very simple and easy and I especially enjoyed applying the glaze. It just never ceases to amaze me as to how it slowly hardens over time.

Now the cookies itself were so moist and fluffy, kind of a like a muffin, which is probably why I loved them so much. And the glaze on top had the perfect amount of sweetness with just the right amount of lemon flavor. I initially made these cookies for the boyfriend but I think I ate and enjoyed them more than he did!

Lemon Ricotta Cookies with Lemon Glaze (adapted from Giada De Laurentiis):

Yields 22 cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 (15 oz) container whole milk ricotta cheese
  • 4 tablespoons lemon juice, divided
  • Zest of 2 lemons, divided
  • 3/4 cups powdered sugar

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine the flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes.

Beat in eggs, one at a time, until well combined.

Beat in ricotta cheese, lemon juice and zest of 1 lemon until well combined.

Pour dry mixture over wet mixture and stir using a rubber spatula just until moist.

Drop tablespoons of batter onto prepared baking sheet.

Place into oven and bake until slightly golden at the edges , about 14 minutes.

To make the glaze, combine the confectioners’ sugar, lemon juice, and remaining zest of 1 lemon. Whisk until smooth .

When the cookies are done, cool for 20 minutes and s poon about 1/2 teaspoon onto each cookie. Use the back of the spoon to gently spread.

Allow glaze to set for about 2 hours before serving.

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