Name: Glazed Lemon Ricotta Cookies
Prep time: 18 min
Cook time: 12 min
Total time: 90 min
Ingredients: ½ tsp. baking soda; 1-½ tsp. baking powder; ½ tsp. salt; 2-½ cups Bob's Red Mill Premium Italian-Style "00" Flour; 1-½ cups granulated sugar; ½ cup butter (softened); 2 eggs; 2 Tbsp. lemon juice; 1 tsp. lemon zest; 1 tsp. vanilla extract; 2 cups ricotta cheese; ¼ cup lemon juice; 1 tsp. lemon zest; 1-½ cups powdered sugar (sifted)

Puffy and slightly domed, these soft lemon and ricotta cookies resemble glazed muffin tops. The recipe relies on new Bob’s Red Mill Italian-Style “00” Flour, a specialty wheat flour ideal for Italian pastries, breads, pizza and pasta that hasn’t been widely available to home cooks before now. Get your hands on this new pantry staple, create a big batch of these luscious lemony cookies and see what the buzz is all about.

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Glazed Lemon Ricotta Cookies

Prep Time 18 minutes

Cook Time 12 minutes

Rest 1 hour

Total Time 1 hour 30 minutes

Servings 36 cookies

Calories 131 kcal

Author Bob's Red Mill

Ingredients

Cookies

½ tsp. baking soda
1-½ tsp. baking powder
½ tsp. salt
2-½ cups Bob's Red Mill Premium Italian-Style "00" Flour
1-½ cups granulated sugar
½ cup butter softened
2 eggs
2 Tbsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
2 cups ricotta cheese

Glaze

¼ cup lemon juice
1 tsp. lemon zest
1-½ cups powdered sugar sifted

Instructions

In large bowl, combine flour, baking powder, baking soda and salt.
In large bowl or bowl of stand mixer, cream butter and sugar until fluffy.
Add eggs one at a time, mixing well after each. (Note: Ensure they are incorporated before proceeding.)
Add ricotta cheese, lemon juice, zest and vanilla extract and whisk until well combined.
Mix in flour mixture until just incorporated and dough comes together. (Note: Dough will be sticky and soft.)
Cover with plastic wrap and refrigerate 1 hour.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
On baking sheet, scoop 1 tablespoon dough, roll lightly into ball and place on baking sheet. Repeat for all dough, arranging 2 inches apart.
Bake 11–13 minutes, until tops spring back when pressed.
Allow cookies to cool before glazing.
In small bowl, whisk together glaze ingredients until smooth.
Drizzle glaze over tops of cookies and allow to set before serving.

Recipe Notes

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Nutrition Facts

Glazed Lemon Ricotta Cookies

Amount Per Serving

Calories 131 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g15%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 23mg8%

Sodium 81mg3%

Potassium 73mg2%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 13g14%

Protein 3g6%

Vitamin A 154IU3%

Vitamin C 1mg1%

Calcium 43mg4%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.