Ingredients
- 3 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks, , softened
- 2 cups granulated sugar
- 1 teaspoon lemon zest
- 1 ¾ cups fresh ricotta cheese 15 oz
- 1 tablespoon lemon extract
- 2 large eggs room temperature
Glaze
- ¼ cup unsalted butter ½ stick, melted
- 2 cups sifted powdered sugar
- 1 teaspoon lemon extract or almond extract
- 3 tablespoons milk more if needed to desired consistency
Decorations
- Rainbow Nonpareils
Step by Step
Bake the Cookies
- In a large bowl, whisk together flour, baking powder, and salt. In another bowl of a stand mixer or large bowl, beat butter, sugar, and lemon zest until light and fluffy. Mix in ricotta and extract until well combined.
- Add eggs one and a time, beating after each. Gradually add flour mixture to the bowl and mix well.
- Cover bowl with plastic wrap and place in refrigerator to chill for at least 2 hours.
- Remove from refrigerator and preheat oven to 350° F (180° C). Line baking sheets with parchment paper or a silicone mat.
- Scoop dough using a small cookie dough scoop, shape into balls, and place on prepared baking sheet.
- Bake for 9-11 minutes or until cookies are golden brown.
- Cool on wire rack.
Make the Glaze
- In a medium bowl, beat all ingredients until smooth. Spread on fully cooled cookies or dip the tops.
- Immediately add sprinkles.
My tips
Extract - swap out the lemon extract for vanilla. Using clear vanilla extract will help to keep the glaze bright white
Equipment
Nutrition
Serving: 1 cookieCalories: 159 kcalCarbohydrates: 32 gProtein: 3 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gCholesterol: 17 mgSodium: 128 mgSugar: 21 g
