# Components:
→ Cookies
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 cup whole milk ricotta cheese
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon fresh lemon juice
11 - Zest of 1 lemon
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - Zest of 1/2 lemon
15 - Sprinkles for decoration
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, for 2–3 minutes.
04 - Add ricotta cheese, egg, vanilla extract, fresh lemon juice, and lemon zest to the butter mixture. Beat until fully incorporated.
05 - Gradually add the dry mixture to the wet ingredients. Mix until just combined, ensuring not to overmix the dough.
06 - Using a tablespoon or small cookie scoop, drop dough onto prepared baking sheets, spacing each portion about 2 inches apart.
07 - Bake for 12–14 minutes until cookie edges are lightly golden and centers are set.
08 - Allow cookies to cool on the baking sheet for 2 minutes, then move them to a wire rack to cool completely.
09 - In a small bowl, whisk powdered sugar and fresh lemon juice until smooth. Adjust glaze consistency as needed with additional sugar or juice.
10 - Once cookies are fully cool, drizzle or spread glaze over each. Decorate with lemon zest or sprinkles if desired, and allow glaze to set before serving.
