Lemon Ricotta Cookies

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
3. In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This incorporates air into the butter and sugar, giving your cookies a nice texture.
4. Add the ricotta cheese and mix until combined. The ricotta adds moisture and a creamy texture to the cookies.
5. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well mixed. The lemon adds a fresh, zesty flavor to the cookies.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
7. Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 13-15 minutes, or until the edges are just beginning to turn golden. The centers should be soft but not wet.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
10. Once the cookies are cool, make the glaze by mixing the powdered sugar with a tablespoon of lemon juice in a small bowl. If you prefer a thinner glaze, add more lemon juice, a teaspoon at a time.
11. Drizzle the glaze over the cookies using a spoon. Allow the glaze to set before serving.
12. For a more intense lemon flavor, you can increase the lemon zest up to 2 lemons. Ensure not to overbake the cookies to maintain their soft texture.