Ingredients
Scale
- 15 ounces whole milk ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest, from about 2 lemons
- 3 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon milk, plus more as needed
- 1/2 teaspoon vanilla extract, for the glaze
- Festive sprinkles, for decorating
Instructions
- Spoon the ricotta into a fine mesh strainer set over a bowl and drain for 30 minutes, until thick and holding soft peaks. Discard the liquid.
- Heat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
- Beat the softened butter and granulated sugar for 2 to 3 minutes, until pale and fluffy.
- Beat in the drained ricotta until smooth, then the eggs one at a time, then the vanilla extract and lemon zest.
- Whisk the flour, baking powder and salt in a separate bowl. Stir into the ricotta mixture in two additions, just until no dry flour shows.
- Rest the dough for 10 minutes at room temperature so the flour hydrates.
- Scoop the dough with a 1 tablespoon cookie scoop, rolling each portion lightly between damp palms into a smooth ball. Place 2 inches apart on the prepared sheets.
- Bake one sheet at a time for 12 to 14 minutes, until set, puffed and pale on top with just golden bottoms.
- Cool on the sheet for 5 minutes, then move to a wire rack and cool completely.
- Whisk the powdered sugar, lemon juice, milk and 1/2 teaspoon vanilla until the glaze falls in a thick ribbon. Dip the top of each cooled cookie into the glaze with a small twist, add sprinkles at once, and let set for 30 minutes.
- Prep Time: 35 minutes
- Cook Time: 13 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 9
- Sodium: 55
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 12