Description
Twenty-four soft lemon ricotta drop cookies with measured lemon glaze.
Ingredients
Scale
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1 egg Large egg
- 1 cup Whole-milk ricotta, drained if watery
- 2 teaspoons Finely grated lemon zest
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Fine salt
- 1 cup Confectioners' sugar
- 2 tablespoons Fresh lemon juice
Instructions
- Heat oven to 350°F and line two baking sheets. Cream 1/2 cup softened butter and 3/4 cup sugar, then beat in one egg, 1 cup whole-milk ricotta, 2 tsp lemon zest and 1 tsp vanilla until combined.
- Whisk 2 cups flour, 1 1/2 tsp baking powder and 1/2 tsp salt. Fold dry ingredients into the ricotta mixture just until no flour remains; the dough should be softer than slice-and-bake dough.
- Scoop twenty-four similar mounds with space between them. Bake in two sequential batches roughly 12–14 minutes each until tops are set and bottoms lightly golden. Transfer to a rack and cool approximately thirty minutes.
- Whisk 1 cup confectioners' sugar with 2 tbsp lemon juice into a spoonable glaze. Spread a thin coating over fully cooled cookies and let stand approximately thirty minutes before stacking. Verify spreading, ricotta moisture, glaze coverage and yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 60 minutes, included in the total.
Untested estimate: two 12–14-minute sequential trays, 30-minute cooling and 30-minute glaze set; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 60 minutes
- Cook Time: 28 minutes
- Category: Cookies
Nutrition
- Serving Size: One roughly two-inch cookie