These fluffy Italian lemon ricotta cookies taste like a mix of cookie, scone and cake. They're fresh, light with the perfect amount of lemon and so addictive!
Using a handheld mixer or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until creamy, about 3 minutes. Add the egg replacer, then ricotta cheese, vanilla extract, lemon zest, and lemon juice. Beat on medium speed until combined.
In a large bowl whisk the flour, baking powder, baking soda, and salt together. Add dry ingredients to butter mixture. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with plastic wrap and chill for 1 hour and up to 2 days in the refrigerator.
Preheat the oven to 350°F.
Using a tablespoon, spoon 1.5 tbsp of cookie dough onto a parchment lined baking sheet, leaving 2-3 inches between cookies. Bake for 10-12 mins until golden on the bottom (the top will still be light yellow/white). Allow to cool on wire rack.
To make glaze: Whisk the icing sugar, lemon zest, lemon juice and water together until smooth. Once the cookies have cooled, spoon just enough glaze over cookies to cover the top. Be sure to put something under the cookies as some remaining icing will leak down. The glaze will take an hour to set fully.
Ingredients
Directions
Using a handheld mixer or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until creamy, about 3 minutes. Add the egg replacer, then ricotta cheese, vanilla extract, lemon zest, and lemon juice. Beat on medium speed until combined.
In a large bowl whisk the flour, baking powder, baking soda, and salt together. Add dry ingredients to butter mixture. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with plastic wrap and chill for 1 hour and up to 2 days in the refrigerator.
Preheat the oven to 350°F.
Using a tablespoon, spoon 1.5 tbsp of cookie dough onto a parchment lined baking sheet, leaving 2-3 inches between cookies. Bake for 10-12 mins until golden on the bottom (the top will still be light yellow/white). Allow to cool on wire rack.
To make glaze: Whisk the icing sugar, lemon zest, lemon juice and water together until smooth. Once the cookies have cooled, spoon just enough glaze over cookies to cover the top. Be sure to put something under the cookies as some remaining icing will leak down. The glaze will take an hour to set fully.
