Ingredients

The following ingredients have 40 Servings
  • 2 ½ Cups All-Purpose Flour
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • ½ Cup Unsalted Butter (Softened)
  • 1 ¾ Cups Granulated Sugar
  • 2 Eggs (Room Temperature)
  • 15 Ounces Whole Milk Ricotta Cheese
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons Lemon Zest
  • 1 ½ Cups Powdered Sugar
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Lemon Zest

Instruction

  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a large bowl, beat together the butter and sugar until fluffy, about 5 minutes. Add the eggs one at a time, mixing each time until combined. Add the ricotta, lemon juice, and lemon zest. Beat until combined.
  • Add the dry ingredients to the wet ingredients and mix until just barely combined. Cover the dough and refrigerate for at least 4 hours.
  • Preheat the oven to 375°. Line two baking sheets with parchment. Scoop about 1 ½ tablespoons of the chilled dough onto the baking sheets, leaving about 2 inches between the cookies.
  • Bake for 15 minutes, until the cookies are cooked through but aren’t browning. Leave the cookies on the baking sheets for an additional 15 minutes before transferring to a cooling rack.