Categorized:
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Tagged:
- butter
- flour
- lemon
- lemons
- poppy seeds
- powdered sugar
- ricotta
- sugar
- vanilla extract
Categorized:
- Christmas
- Cookies
- Desserts
- Videos
Tagged:
- almond extract
- butter
- flour
- jam
- powdered sugar
- sugar
Lemon Poppy Seed Ricotta Cookies
Ingredients
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 2 1/2 Tbsp (22g) poppy seeds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 Tbsp lemon zest (from about 3 lemons)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) whole milk ricotta cheese (I recommend Galbani)
Icing
- 1 1/4 cups (154g) powdered sugar
- 2 1/2 Tbsp (30ml) fresh lemon juice
- Lemon zest, for decorating (optional)
Instructions
- In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.
- Mix in egg and vanilla extract then blend in ricotta.
- Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.
- Cover bowl and chill 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.
- 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).
- Drop onto baking sheet lined with silcone baking liner or parchment paper.
- 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.
- Let cool on pan several minutes then transfer to a wire rack to cool completely.
- 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.
- Let glaze set at room temperature, then store cookies in an airtight container.
- Recipe source: Cooking Classy
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