Simple Italian Lemon & Ricotta Cookies 🍋

These soft Italian cookies can be
made with Ricotta or cottage cheese.

Cookie Ingredients:

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon nutmeg

1/4 teaspoon fine sea salt

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

1 1/3 cups (8 ounces) ricotta cheese*

1 egg

2 teaspoons pure vanilla extract

1/4 teaspoon pure lemon extract

1 1/2 teaspoons lemon zest

Icing Ingredients:

3 teaspoons finely chopped lemon zest

1 1/2 cups powdered sugar

5 to 6 tablespoons lemon juice**

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

In a medium bowl, sift together the flour, baking soda, baking powder, nutmeg and salt. Set aside.

In a large bowl, cream together the butter and sugar with an electric mixer on medium until the ingredients are smooth and creamy. (2 to 3 minutes) Add the cheese, egg, extracts and zest. Mix until smooth.

Add the sifted ingredients to the creamed mixture. Mix on low speed just until all of the ingredients are well combined. (The dough will be fluffy and a bit sticky.)

Scoop 2 tablespoons of dough, two inches apart, onto the prepared baking sheets. Bake for 13 minutes or until the cookies are just lightly brown around the edges.

Allow to cool for 15 minutes on the pan. Place a sheet of parchment paper underneath a cooling rack. Transfer the cookies to the rack to finish cooling.

Add the icing ingredients to a small bowl and stir to mix well. (If the icing is too thick to spread, additional juice can be added.) Use the back side of a teaspoon or a tiny bowl scraper to spread a thin layer of icing evenly on top of each cookie. Allow the icing to set for 1 to 2 hours at room temperature. 

Transfer to an airtight container with sheets of waxed paper between layers of cookies. Store in the refrigerator. Makes 4 dozen.

*Cottage cheese may be substituted for the ricotta. Make smooth in a food processor or blender before adding to the creamed ingredients.

**If the icing is too thick to easily spread, additionally juice may be added.

Notes: 

Cooled cookies without icing can be frozen, defrosted and then iced when ready to be served.

These traditional Italian cookies are soft, lemony and delicious! Perfect with tea and coffee. Serve alone or with berries for a light dessert.