Ingredients

The following ingredients have 4 Servings
  • 2 cups (284g) all-purpose flour ((scoop and level to measure))
  • 2 1/2 Tbsp (22g) poppy seeds
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, (softened)
  • 2 Tbsp lemon zest ((from about 3 lemons))
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) whole milk ricotta cheese ((I recommend Galbani))
  • 1 1/4 cups (154g) powdered sugar
  • 2 1/2 Tbsp (30ml) fresh lemon juice
  • Lemon zest, (for decorating (optional))

Instruction

  • In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.
  • Mix in egg and vanilla extract then blend in ricotta.
  • Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.
  • Cover bowl and chill 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.
  • Scoop dough out using a medium cookie scoop or use two spoons (one to scoop and one to drop, they should be about 1 1/2 tablespoons each).
  • Drop onto baking sheet lined with silcone baking liner or parchment paper.
  • Bake in preheated oven until just nearly set when touched on top, about 12 - 14 minutes. Keep any dough that's not baking chilled and repeat process with remaining dough.
  • Let cool on pan several minutes then transfer to a wire rack to cool completely.
  • For the icing, in a small mixing bowl whisk together powdered sugar and lemon juice until well blended then spoon over cooled cookies. Sprinkle lightly with lemon zest if desired.
  • Let glaze set at room temperature, then store cookies in an airtight container.
  • Recipe source: Cooking Classy