It’s summertime and lemon could not taste more refreshing right now.
Especially in these sugary sweet sunshines.
My step mom gave me this recipe, which she actually entered in a ‘best cookie’ competition and won! She told me all about how she experimented with different cookie recipes and as soon as she tasted this one, she knew it was gonna be a winner. And she was obviously right.
Fluffy, yet chewy. Slightly tart, with the right balance of sweetness. Everything you could want in a summery cookie.
Lemon Ricotta Cookies:
Original recipe from Giada De Laurentiis
Ingredients: (makes about 44 cookies)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) butter, softened
2 cups sugar
1 (15oz) container of whole milk ricotta
3 tablespoons fresh lemon juice
1 lemon, zested
For the glaze-
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
*Note: you will need 2 whole lemons for this recipe.
Preheat oven to 375. In a medium bowl combine the flour, baking powder, and salt and set aside. In a large bowl, combine the butter and sugar and beat until fluffy. Add the eggs one by one beating to combine. Add ricotta, lemon juice and zest and beat until incorporated. Stir in dry ingredients. Line two baking sheets with non-stick tin foil and spoon the dough into about 2 tablespoon balls. Bake for 15 minutes or until edges are golden. Let rest on a baking sweet for 20 minutes. Meanwhile, prepare the glaze by combining powdered sugar, lemon juice, and zest in a small bowl and stirring until smooth. Spoon about 1/2 a teaspoon of the glaze onto each cookie.
Not only did I make them because they won a cookie tasting competition, but because my grandmas down this week and I’m gonna go surprise her today with these deliciously bright cookies.