Lemon Ricotta Cookies


2 1/2 cups flour

1 tsp. baking powder

3/4 tsp. salt

1/2 cup butter, room temperature

2 cups sugar

2 eggs, room temperature

15 oz. whole milk ricotta cheese

3 tablespoons fresh lemon juice

lemon zest from 2 lemons


Lemon Glaze:

About 4 cups powdered sugar

juice form 2 lemons

zest from 2 lemons

yellow sprinkles



Preheat the oven to 375 degrees.

In a bowl combine the flour, baking powder and salt; whisk. In a bowl beat the butter and sugar until fluffy and pale. Add the eggs one at a time, combining well between additions. Mix in the ricotta and zest. Slowly add the flour mixture until well mixed. Using a small ice cream scoop, scoop 12 cookies onto a parchment lined baking sheet; they spread. Bake for about 12-15 minutes or just until firm and beginning to turn golden on the…

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