- 1/2 cup (113.5 g) butter, softened
- 1 scant cup (190 g) sugar
- 1/2 tsp lemon zest
- 1¾ cups (434 g) ricotta cheese
- 1 tsp vanilla extract
- 1 egg
- 1¾ cups (220 g) flour
- 1½ tsp baking powder
- 1/4 tsp salt
Icing:
- 1½ cups (180 g) powdered sugar
- 1 tbs lemon juice
- 1/2 tbs butter, melted
- 2 tbs milk
- 1 tsp vanilla extract
- sprinkles
- In a large mixing bowl using an electric hand mixer, beat the butter, sugar and lemon zest until fluffy.
- Next, beat in the ricotta, vanilla and egg.
- Then, sift in the flour, baking powder, salt and mix together until just combined. DON'T OVER MIX.
- Cover the bowl with a plastic wrap and chill the dough for at least 2 hours or overnight.
- Preheat oven to 350℉.
- Line 2 large rimmed baking sheets with parchment paper.
- Use a scooper with about 2 tbs of the dough and place it onto the baking sheet.
- Bake for 12-14 minutes (bottoms will be lightly golden).
- Place cookies on to a wire rack and let the cookies cool completely before icing them.
The Icing:
- In a medium bowl, whisk together the powdered sugar, lemon juice, butter, milk and vanilla quickly until smooth.
- Adjust with milk if its too thick.
- Dip the top of each cookie in the icing.
- Transfer to a wax paper surface. Top with sprinkles and allow to set.