# Components:
→ Wet Ingredients
01 - 1 cup whole milk ricotta cheese
02 - 1/2 cup unsalted butter, softened
03 - 1 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - Zest of 2 lemons
07 - 2 tablespoons freshly squeezed lemon juice
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon fine sea salt
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons freshly squeezed lemon juice
14 - Zest of 1 lemon (optional, for garnish)
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the ricotta, butter, and sugar until light and fluffy, approximately 2–3 minutes.
03 - Beat in the egg, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually incorporate the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Avoid overmixing.
06 - Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, ensuring a 2-inch spacing between each.
07 - Bake for 14–16 minutes, or until the edges exhibit a light golden hue and the centers are set.
08 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
09 - For the glaze, combine powdered sugar with lemon juice until a smooth, pourable consistency is achieved. Drizzle uniformly over the cooled cookies. Garnish with additional lemon zest, if desired. Allow the glaze to set before serving.
