Ingredients
Cookie
| 1/2 cup | (125 ml) | Canadian unsalted butter, softened |
| 1 cup | (120 g) | sugar |
| 1 | large egg | |
| 1 2/3 cups | (400 ml) | Canadian ricotta |
| 2 tbsp | (30 ml) | lemon zest |
| 2 tbsp | (30 ml) | lemon juice |
| 1 tbsp | (5 ml) | vanilla extract |
| 2 1/2 cups | (300 g) | all purpose flour |
| 1 tbsp | (5 g) | baking powder |
| 1/2 tbsp | (3 g) | baking soda |
| 1/2 tbsp | (3 g) | salt |
Icing (optional)
| 1/2 cup | (60 g) | icing sugar |
| 3 tbsp | (45 ml) | Canadian 2% milk |
| 1/2 tbsp | (2.5 ml) | lemon juice |
| 1 tbsp | (15 g) | lemon zest |
Directions
- In a large bowl, use an electric hand mixer to combine butter and sugar until light and fluffy. Add the egg and mix until combined.
- Mix in the ricotta, lemon zest, lemon juice, and vanilla extract on low speed until fully incorporated.
- Using a spatula, thoroughly combine the flour, baking powder, baking soda, and salt into the ricotta batter.
- . Divide the dough evenly into 28 balls and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the cookies for 13-15 minutes.
- Allow the cookies to cool completely before icing.
Icing
- In a bowl, combine the icing sugar, milk, and lemon juice.
- Drizzle the icing generously over the cooled cookies. Sprinkle additional lemon zest over the icing before it sets.