This is a recipe that I got from a friend of mine. It’s a simple ricotta cookie glazed with lemon glaze, and it’s super soft! This cookie taste more like cake than cookie. The recipe here will make about 30 cookies or so, so you need about two cookie sheets.
- 1 1/2 cup of cake flour (sifted)
- 1/2 cup of all-purpose flour (sifted)
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 cup of unsalted butter
- 1 cup of granulated sugar
- 1 cold large egg
- 1 1/2 tsp of pure vanilla extract
- 212 g of cold full fat ricotta cheese, drain off excess liquid if necessary
- Preheat oven to 350 F. Oven rack in the middle.
- Line two cookie sheets with parchment paper.
- Sift cake flour, all-purpose flour, baking powder, and baking soda into a medium bowl. Set aside.
- Using a mixer, cream butter and sugar for about 2 minutes, no longer, then add the egg.
- In a medium bowl, combine the vanilla and ricotta.
- Alternate adding the ricotta and the flour mixture to the butter mixture, creating a thick somewhat lumpy batter, don’t over mix.
- Drop the batter by the tablespoon onto the prepared pans. About 15 cookies on each pan. Leave the remaining dough in the bowl until the first batch is out of the oven, keeping the dough cool.
- Bake for about 8 minutes or until the bottoms of the cookies are lightly golden. The tops will not brown.
- Repeat with the remaining batter. Cool completely on wire racks.
- 2 cups of confectioners’ sugar
- 1/2 tsp of pure vanilla extract
- 1/4 cup of heavy whipping cream
- juice from one lemon
- sprinkles (optional)
- Combine the confectioners’ sugar, whipping cream, vanilla, lemon juice, and beat until gloriously creamy and thick.
- Fill a small zip-lock bag with glaze and snip one corner. Use the zip-lock bag to drizzle on the cookies with glaze.
- (Optional) Add sprinkles on top of the cookies.
Notes: My friend actually half the glaze recipe because it makes so much glaze, but keep the full lemon. The glaze is more sour and balance out the icing sugar more.
Original Recipe: One Sweet Cookie by Tracey Zaar