Delicate and soft little cakey cookies that are a perfect not-too-sweet cookie with tea. Or sweeten them up a little more with a glaze or frosting (reminiscent of those grocery store cookies, but, you know, good). I tend to bake these several times in Spring, as they perfectly transition from cozy winter to light and fresh summer. A lovely cookie for Easter.
LEMON RICOTTA COOKIES
Recipe: Candice Hunsinger
Yields: 18 – 3″ cookies
Ingredients
1 stick (1/2 cup or 8 TBS) unsalted Butter
2 c Granulated Cane Sugar
1 tsp Himalayan Pink Salt
2 Eggs
15 oz Whole Milk Ricotta
1 whole Lemon, zest
3 TBS Lemon Juice (make sure to zest the lemon first)
2 1/2 c All Purpose Flour
1 tsp Baking Powder
OPTIONAL: 1 tsp Vanilla Extract for a depth of flavor, or 1 tsp Rosewater or Orange Blossom Water
Process
1. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
2. In the bowl of stand mixer, or mixing bowl with hand mixer, cream Butter, Cane Sugar, Salt and Vanilla Extract, if using, on medium-high speed for 5-7 minutes until light, pale and volume has been incorporated. The sugar should be noticeably less granular when it is done creaming. Stop to scrape the sides and bottom of the bowl several times to ensure a perfectly blended mixture.
3. Add in Eggs and mix on medium-high for another 2 minutes until combined and smooth.
4. Add Ricotta, Lemon Zest and Lemon Juice and mix on medium speed for 1 minute until batter is smooth.
5. Add Flour and Baking Powder to bowl. Blend on medium speed until just combined.
6. Using a small cookie/ice cream scoop (I use a 1.6 inch/4 cm or .8 oz, linked here), scoop even portions of the cookie batter spaced 4″ apart (12 per half sheet tray).
8. Place cookie tray in middle rack of oven and bake 11-13 minutes or until just set in the middle. You do not want to over-bake or they lose the soft cake texture.
9. Let cool completely before enjoying or topping with your glaze or buttercream of choice. Garnish with organic dried flowers for a beautiful Spring touch.
GLAZE
Ingredients
1 cup Powdered Sugar
1 1/2 TBS Lemon Juice
1/2 tsp Vanilla Extract (or rosewater or orange blossom, if using)
1/8 tsp Himalayan Pink Salt
Process
Combine all ingredients in a bowl and whisk until smooth – add a tiny bit more lemon juice at a time until smooth and pourable, if needed.
Dip the tops of the cooled cookies, or pour on for a natural drizzle.
BUTTERCREAM
Ingredients
1 stick (1/2 cup, 4 oz or 8 TBS) Butter, unsalted
3 cups Powdered Sugar
3 TBS Lemon Juice
1 tsp Vanilla Extract (or Rosewater or Orange Blossom Water, if using)
1/4 tsp Himalayan Pink Salt
1/4 cup Whole Milk, plus more as needed
Process
Combine all ingredients in the bowl of a Stand Mixer. Mix on low until powdered sugar no longer dusts the air, then turn speed to medium-high and whip until the butter is smooth, about 5 minutes, stopping to scrap sides and bottom often. Add 1 TBS of milk at a time, while the mixer is on, to thin the buttercream, if needed. Whip on high for 5 minutes until the frosting has doubled in volume and become silky smooth.
