Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) lemon zest
  • 3/4 cup (180g) whole milk ricotta cheese, drained
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest for garnish

Instructions:

  1. Beat the softened butter and granulated sugar on high speed for 3–5 minutes until pale and fluffy.
  2. Mix in the egg, vanilla extract, and lemon zest until fully incorporated.
  3. Reduce the mixer speed to medium and add the drained ricotta cheese one tablespoon at a time until the mixture is smooth and emulsified.
  4. Sift together the flour, baking powder, and salt, then gradually stir the dry ingredients into the wet batter on low speed just until no white streaks remain.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets and bake at 350°F (175°C) for 12–15 minutes, or until edges are barely golden.
  6. While cookies cool on a wire rack, whisk together powdered sugar and lemon juice until smooth.
  7. Dip the top of each cooled cookie into the glaze, twist to release, and immediately sprinkle with fresh lemon zest.