Ingredients:

  • 475g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 225g unsalted butter, room temperature
  • 400g granulated sugar
  • 425g whole milk ricotta cheese, cold and drained
  • 1 large egg, room temperature
  • 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 240g powdered sugar, sifted
  • 3-4 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). In a mixer bowl, combine 400g granulated sugar and 2 tablespoons of lemon zest. Rub together with fingertips until fragrant.
  2. Add softened butter to the sugar mixture and beat on medium-high for 3 minutes until pale and aerated. This specific creaming time is crucial for structure.
  3. Add cold ricotta cheese, egg, 1 tablespoon lemon juice, and vanilla. Beat until just combined. The cold ricotta is key to preventing dry cookies.
  4. Gradually fold in the flour, baking powder, and salt on low speed until a soft, tacky dough forms. Avoid adding extra flour.
  5. Using a 1-tablespoon cookie scoop, drop rounded dough onto parchment-lined sheets, spaced 2 inches apart. This precise balance of ingredients should prevent them from spreading into flat puddles.
  6. Bake for 12-15 minutes until tops are set and bottoms are barely golden-tan. Do not overbake.
  7. Allow cookies to cool completely on a wire rack. Whisk powdered sugar, 3-4 tablespoons lemon juice, and 1 teaspoon zest into a thick glaze.
  8. Dip the top of each cooled cookie into the glaze, letting excess drip off. Sprinkle with extra zest before the glaze sets.