Frosted Lemon-Ricotta Cookies
I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"—Renee Phillips, Owosso, Michigan
Ingredients
- 1/2 cup butter, softened
- 2 cups sugar
- 2 large eggs, lightly beaten, room temperature
- 1 container (15 ounces) ricotta cheese
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- FROSTING:
- 1-1/2 cups confectioners' sugar
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
Reviews
We loved these. They were soft & moist like little cake pops. I left out the salt, since we are both on low sodium. Yummy. Makes alot of cookies too!
great recipe
I made it just like directions and the first pan was too thin. So I then added more flour to stiffen up the dough. I like cookies that are either crispy or chewy and these were neither. I will not be making these again.