Ingredients:
For the cookies:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 (15 oz) container ricotta cheese
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
For the glaze:
• 1 1/2 cups powdered sugar
• 2–3 tablespoons lemon juice
• Optional: additional lemon zest or sprinkles for topping
Directions:
1. Preheat and Prep: start by preheating the oven to 350°F and lining two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This keeps everything evenly distributed when added to the wet ingredients.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes. Then I add in the eggs, ricotta, lemon zest, lemon juice, and vanilla. I mix until smooth and creamy.
4. Add the Dry to the Wet: slowly add the dry mixture to the wet, stirring just until combined. The dough will be soft and a bit sticky—that’s exactly what you want.
5. Scoop and Bake: Using a medium cookie scoop or heaping tablespoon, drop mounds of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are set and the tops look slightly puffed but not browned.
6. Cool and Glaze: let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, whisk together the glaze and drizzle or spread it on each cookie. add a little extra lemon zest on top for flair.