Ingredients
Method
Lemon Poppy Seed Ricotta Cookies with Glaze
- Cream together the softened butter and sugar for 4 minutes. Use a stand mixer or a hand-held mixer to mix the ingredients. Scrape down the sides as needed.
- Add eggs, one at a time, beating for one minute after each addition.
- Add in the ricotta, lemon zest, and vanilla, mixing until just combined.
- In a medium bowl, whisk together the poppy seeds, flour, baking powder, and salt.
- On low speed, gradually add in the flour mixture until just combined. Scrape down the sides as needed.
Chill Time
- Cover the dough with plastic wrap and refrigerate for 1 hour.
Bake Time
- Preheat your oven to 350°.
- Line your baking sheet with parchment paper.
- Scoop small or medium sized dough balls out using a scoop or a spoon. Space them about 2 inches apart.
- Bake for 9 minutes.
- Let them cool on the baking sheet for 5 minutes.
- Cool for 20 minutes on a wire rack before icing.
Lemon Poppy Seed Ricotta Cookies Glaze
- In a medium sized bowl, cream together the cream cheese until smooth.
- Gradually mix in the powdered sugar until smooth.
- Mix in the lemon juice for another minute.
- Ice the cookies by taking a spoon and gently putting the icing on each cookie.
