Lemon Poppy Seed Ricotta Cookies
User Reviews
5
Lemon Poppy Seed Ricotta Cookies
Description
This recipe uses a base of all-purpose flour, poppy seeds, baking powder, salt, and granulated sugar alongside softened butter, lemon zest, egg, vanilla extract, and ricotta cheese. The wet ingredients are creamed together with the zest to infuse lemon flavor, then combined with the dry ingredients to form a soft dough that benefits from chilling to firm up.
Baked at 350 degrees Fahrenheit, the cookies develop a slightly set surface while remaining delicate inside. Once cool, they are topped with a lemon juice and powdered sugar icing glaze, which can be decorated further with lemon zest for added aroma and appeal.
These cookies serve well as a dessert or with tea, offering a citrusy, mildly sweet snack with a tender crumb and subtle nuttiness from poppy seeds.
Ingredients
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 2 1/2 Tbsp (22g) poppy seeds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter softened
- 2 Tbsp lemon from about 3 lemons, zest
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) ricotta cheese I recommend Galbani, whole milk
Icing
- 1 1/4 cups (154g) powdered sugar
- 2 1/2 Tbsp (30ml) lemon juice fresh
- lemon for decorating (optional, zest
Instructions
- In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.
- Mix in egg and vanilla extract then blend in ricotta.
- Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.
- Cover bowl and chill 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.
- Scoop dough out using a medium cookie scoop or use two spoons (one to scoop and one to drop, they should be about 1 1/2 tablespoons each).
- Drop onto baking sheet lined with silcone baking liner or parchment paper.
- Bake in preheated oven until just nearly set when touched on top, about 12 - 14 minutes. Keep any dough that's not baking chilled and repeat process with remaining dough.
- Let cool on pan several minutes then transfer to a wire rack to cool completely.
- For the icing, in a small mixing bowl whisk together powdered sugar and lemon juice until well blended then spoon over cooled cookies. Sprinkle lightly with lemon zest if desired.
- Let glaze set at room temperature, then store cookies in an airtight container.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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