Create a sweet and tangy treat with these soft Italian classic cookies. Seedless lemons are perfect for juicing in recipes because there’s no seeds to worry about showing up in your cookies. Don’t skimp on the glaze – it truly makes the cookie!
Instructions
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the flour, baking powder, and salt. Set dry ingredient mixture aside.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar at medium speed using an electric mixer until light and fluffy.
- Add in the ricotta, egg, lemon juice, and lemon zest and beat at medium speed until combined, scraping down the sides as needed.
- Reduce the mixer speed to low and gradually add in the dry ingredient mixture while the mixer is running. Beat until dough forms and all ingredients are combined.
- Drop rounded tablespoons of dough on to ungreased cookie sheets, about 2 inches apart. Bake 18-22 minutes until cookies are a light brown color. Transfer immediately to a cooling rack and allow cookies to cool for 20 minutes.
- To prepare the lemon glaze, in a small bowl whisk together the confectioners’ sugar, lemon juice, and lemon zest until a smooth glaze forms. Spread the glaze on the cookies using a small spoon. Allow icing to dry completely before serving.
- Store cookies in an airtight container in a cool, dry place. These do not require refrigeration.
Credit:
Sponsored by Wonderful® Seedless Lemons
