Meyer Lemon Ricotta Cookies
 

Meyer Lemon Ricotta Cookies

These cookies are perfectly citrus-y and soft, with a little crunch from the glaze. They melt in your mouth!

SERVING SIZE

makes 40 cookies

INGREDIENTS

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick (4 ounces) unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

1 Meyer lemon, zested and juiced

Glaze:

1 1/2 cups powdered sugar

1 Meyer lemon, zested and juiced

 

INSTRUCTIONS

Please note you will need 2 Meyer lemons total for this recipe.

Preheat the oven to 375 degrees F.

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

Using an electric mixer beat the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, 3 tablespoons lemon juice and lemon zest. Beat to combine. Stir in the dry ingredients.

Line a baking sheet with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheet. Bake for 15 minutes, until slightly golden at the edges.  

Remove from the oven and let the cookies cool completely.

Glaze:

Combine the powdered sugar, 3 tablespoons lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie. Let the glaze harden for about 2 hours.

  PRINT VERSION

vegetable plate

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