Dessertscookingclassy5.0
Lemon Poppy Seed Ricotta Cookies
A perfectly tender, brightly lemony cookie with plenty of tiny flecks of poppy seeds. An irresistible cookie that's fit for any occasion or holiday. You don't taste the ricotta but you'll love the moisture and texture it offers to these cookies!
👥 32 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 15 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- baking sheet
- pan
📝 Preparation Steps
1
In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for ⏱️ 20 seconds, set aside.
2
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.
(284g) all-purpose flour (scoop and level to measure)2 cups(200g) granulated sugar1 cuplemon zest (from about 3 lemons)2 Tbsp(240g) whole milk ricotta cheese (I recommend Galbani)1 cupLemon zest, (for decorating (optional))
3
Mix in egg and vanilla extract then blend in ricotta.
(284g) all-purpose flour (scoop and level to measure)2 cups(200g) granulated sugar1 cuplarge egg1(240g) whole milk ricotta cheese (I recommend Galbani)1 cupvanilla extract1 tsp
4
Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.
5
Cover bowl and chill ⏱️ 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.
6
Scoop dough out using a medium cookie scoop or use two spoons (one to scoop and one to drop, they should be about 1 1/2 tablespoons each).
7
Drop onto baking sheet lined with silcone baking liner or parchment paper.
8
Bake in preheated oven until just nearly set when touched on top, about ⏱️ 12 - 14 minutes. Keep any dough that's not baking chilled and repeat process with remaining dough.
9
Let cool on pan several minutes then transfer to a wire rack to cool completely.
10
For the icing, in a small mixing bowl whisk together powdered sugar and lemon juice until well blended then spoon over cooled cookies. Sprinkle lightly with lemon zest if desired.
(284g) all-purpose flour (scoop and level to measure)2 cups(200g) granulated sugar1 cuplemon zest (from about 3 lemons)2 Tbsp(240g) whole milk ricotta cheese (I recommend Galbani)1 cupLemon zest, (for decorating (optional))
11
Let glaze set at room temperature, then store cookies in an airtight container.
12
Recipe source: Cooking Classy
Nutrition Facts
calories
122 kcal
fat Content
4 g
serving Size
1 serving
sugar Content
11 g
sodium Content
27 mg
protein Content
2 g
cholesterol Content
17 mg
carbohydrate Content
18 g
saturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...