Skillet lasagna is a weeknight favorite in my household, but one skillet’s worth typically involves half a typical 1 pound container of ricotta. What do do with the other half? Lemon ricotta cookies are an easy solution. I based this version off a recipe from the New York Times. The dough keeps for a week in the fridge, so you don’t need to make all the cookies at once.
Lemon Ricotta Cookies
Light and airy lemon cookies
Credit: New York Times
- 112 g (1 stick) unsalted butter
- 212 g sugar
- 225 g ricotta cheese
- 1/4 lemon zest
- 10 mL vanilla extract
- 1 large egg
- 240 g all purpose flour
- 5 g baking soda
- 2 g salt
- 225 g confectioners’ sugar
- 15 mL lemon juice
- 5 mL vanilla extract
- Let the butter sit out until soft, or zap briefly in the microwave.
- Add the butter and sugar to a mixing bowl, and mix with a stand or handheld mixer until fluffy (a couple minutes)
- Add in the ricotta, lemon zest, and vanilla and mix until well combined.
- Add in the egg and mix until fully incorporated.
- Mix the flour, baking soda, and salt in a bowl and add to the wet ingredients.
- Wrap tightly with plastic wrap (or transfer to an air-tight container) and refrigerate for 2 hours to 1 week.
- Preheat the oven to 350 °F when ready to bake.
- Scoop out about 2 tablespoons worth of cookie dough per cookie, round into a ball with your hands, and place on a parchment-lined baking sheet. I can fit about 8 per sheet.
- Bake for 15 minutes, then transfer cookies to a cooling rack.
- When cookies are cool, mix confectioners’ sugar, lemon juice, and vanilla extract for icing, and add enough milk to make a spreadable glaze. The original recipe calls for 7 g of butter, but I usually skip it or add a bit of cream in place of the milk.
- Spread some glaze on each cookie and allow to set for at least 20 minutes. Decorate with some colored sugar or sprinkles if you like.