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Ricotta cookies

Ricotta Cookies

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Sure, it’s not unusual to see a dessert recipe using cream cheese, but have you ever tried one with ricotta? Trust me—this recipe is incredible. If you’re already picking up some ricotta cheese for lasagna night, get some extra and try out this dish for dessert.

Ingredients

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Instructions

  1. For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat on medium-high speed for 3 minutes, until very fluffy and light. Add the eggs one at a time with the machine running, stopping to scrape down the sides after each addition. Add the ricotta cheese, lemon zest, and lemon juice and mix.
  3. In a medium bowl, combine the flour, baking powder, and salt and toss to mix. With the stand mixer running on medium-low, gradually add the flour mixture to the ricotta cheese mixture until well combined.
  4. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 1 inch apart. Smooth the tops with a dampened finger and bake for 12 to 15 minutes. The cookies will remain very pale colored, but they will be firm on the top and very lightly golden on the bottom.
  5. Cool on the baking sheets set on a wire rack for 2 minutes, then transfer the cookies directly to the wire rack to cool completely.
  6. For the glaze: In a small bowl, combine the confectioners’ sugar, salt, lemon zest, and lemon juice, adding water if necessary to make a pourable glaze. Dip the cookies into the glaze and place back on the wire rack until the glaze is set. Serve with whipped topping and silver sugar pearls.

Find it online: https://foodgardening.mequoda.com/recipe/ricotta-cookies/