These lemon infused cake-like Ricotta Cookies are soft, light, moist and totally addicting!  Topped with a simple sweet lemon glaze, these Italian Ricotta Cookies are sure to become a favorite!
Ingredients For the Ricotta Cookies
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 2 cups sugar
  • 2 eggs
  • 15 ounces whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon
For the Lemon Glaze
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Sparkling Sugar
  • Sprinkles
  • Preheat the oven to 375 degrees Fahrenheit.
To Make the Cookies:
  1. Combine the flour, baking powder, and salt in a medium bowl and set aside.
  2. In an electric stand mixer fitted with a paddle or a handheld mixer with the whisk attachment, beat the butter and sugar together on high speed until creamy and fluffy, about 2 minutes. Add the eggs one at a time,and with the mixer on low beat until well combined. Scrape the size of the bowl as needed.
  3. Add the ricotta cheese, lemon juice, and lemon zest and beat on low speed until combined. Gradually, stir in the dry ingredients and mix until just incorporated. 
  4. For full instructions : www.lemonblossoms.com

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