Frosted Lemon Ricotta Cookies
30m prep 20m cook 1h 20m ready
Light and fluffy lemon ricotta cookies with an icy blue glaze and edible silver stars. A kid-friendly treat perfect for any occasion.
Ingredients
- 946 ml all-purpose flour
- 9.86 ml baking powder
- 4.93 ml kosher salt
- 414 ml granulated sugar
- 237 ml unsalted butter at room temperature
- 4.93 ml lemon zest
- 44.4 ml lemon juice
- 1 ricotta cheese
- 2 large eggs
- 9.86 ml pure vanilla extract
- 296 ml confectioners' sugar
- 2.46 ml water
- Blue food coloring for decorating
- Edible silver stars for decorating
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1293 mg
- Iron: 27.4 mg
- Magnesium: 161 mg
- Phosphorus: 1405 mg
- Potassium: 1067 mg
- Zinc: 7.96 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 946 ml all-purpose flour
- 9.86 ml baking powder
- 4.93 ml kosher salt
- 414 ml granulated sugar
- 4.93 ml lemon zest
- 44.4 ml lemon juice
- 1 ricotta cheese
- 2 large eggs
- 9.86 ml pure vanilla extract
- 296 ml confectioners' sugar
- 2.46 ml water
Prepare
- 237 ml unsalted butter, at room temperature
- Blue food coloring, for decorating
- Edible silver stars, for decorating
Let's Cook
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Step 1.
Preheat the oven to 350°F. In a large bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat 1¾ cups granulated sugar, 1 cup (2 sticks) unsalted butter at room temperature, and 1 teaspoon lemon zest in another large bowl on medium-high speed until creamy, about 3 minutes. Add 1 (15-ounce) container ricotta cheese, 2 large eggs, and 2 teaspoons pure vanilla extract, beating until combined, stopping and scraping down the side of the bowl occasionally. Mix in the flour mixture until just smooth.
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Step 3.
Line a large baking sheet with parchment paper. Using a small cookie scoop (about 2 teaspoons), scoop dough into balls and place onto the prepared sheet, spacing them 1½ inches apart. With your fingers, pat each down into a disk. Bake until bottoms are golden brown, 15 to 20 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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Step 4.
While the cookies cool, make the glaze: In a medium bowl, stir together 1¼ cups confectioners' sugar, 3 tablespoons lemon juice (reserved from the lemon used for zest), and ½ teaspoon water until smooth. Tint with blue food coloring to desired shade. Transfer the glaze to a small resealable plastic bag, snip off one corner, and drizzle all over the cooled cookies. Decorate with edible silver stars if desired. Let sit until the glaze is set, about 30 minutes. Store cookies in airtight containers at room temperature or freeze for up to a month.
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