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Lemon Poppy Seed Ricotta Cookies

A perfectly tender, brightly lemony cookie with plenty of tiny flecks of poppy seeds. An irresistible cookie that's fit for any occasion or holiday. You don't taste the ricotta but you'll love the moisture and texture it offers to these cookies! 

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 25 mins
Servings: 32 cookies
Course: Dessert
Cuisine: American

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 zest (from about 3 lemons)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) whole milk ricotta cheese (I recommend Galbani)
Icing
  • 1 1/4 cups (154g) powdered sugar
  • 2 1/2 Tbsp (30ml) fresh lemon juice
  • lemon zest, for decorating (optional)

Instructions

    Cup of Yum
  1. In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.
  3. Mix in egg and vanilla extract then blend in ricotta.
  4. Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.
  5. Cover bowl and chill 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.
  6. 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).
  7. Drop onto baking sheet lined with silcone baking liner or parchment paper.
  8. 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.
  9. Let cool on pan several minutes then transfer to a wire rack to cool completely.
  10. 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.
  11. Let glaze set at room temperature, then store cookies in an airtight container.
  12. Recipe source: Cooking Classy