12 Days of Cookies: Lemon Ricotta Cookie 

Jeremy Intille from the Lynhall in Minneapolis makes a cookie he says is a “must bake” for the holiday season!

1t Baking Powder 
1t Salt 
350g (2 3/4 cups) All Purpose Flour 
112g (1/2 cup) Unsalted Butter, Room Temp  
400g (2 cups) Sugar, White Granulated  
100g Egg (2 large eggs) ROOM TEMP 
454g (2 cups) Ricotta, Drained for at least 1 hour or over night (preferred)
5g (1 1/3 tsp) Vanilla Extract 
50g (3 1/2 Tablespoon) Fresh Lemon Juice 
2 Lemons Zested 

Icing 

225g (1 cup) powdered sugar 
80-100g (1/2 cup) lemon juice 
Zest of 2 lemons 

Mix dry together and set aside. 

In a stand mixer with a paddle attachment cream butter and sugar together on medium speed for 5 minutes. It should look pale and floofy. 

Add eggs one at a time, mix thoroughly.

Add ricotta,vanilla, lemon zest and juice , mix on low speed just till combined 

Add dry ingredients all at once and mix on speed 2 till a smooth batter/dough forms. 

Place in a container with a lid or a bowl and press plastic wrap directly on the surface of the batter. Chill for at least 1 hour or up to overnight. 

Using a cookie scoop portion cookies onto a lined baking dish. If the dough is sticking to the scooper, dunk the scoop on hot water and give a little tap on a kitchen towel in between scoops. If using a half sheet pan 12 cookies per if using a 9×13 pan 8-9 cookies. They do spread a good bit. 

Bake at 325 for 12-15 minutes. The tops should be pale and when poked with a finger they should spring back, like a cake or muffin. Edges will be ever so slightly golden brown. Allow to cool slightly before transferring to a wire rack.