# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 1 cup whole milk ricotta cheese
08 - 1 large egg
09 - Zest of 2 lemons
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice
14 - Zest of 1 lemon (optional, for garnish)
# Method:
01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat together granulated sugar and softened unsalted butter until the mixture is light and fluffy, approximately 2-3 minutes.
04 - Add the whole milk ricotta cheese, large egg, lemon zest, fresh lemon juice, and vanilla extract to the creamed butter and sugar mixture. Mix until thoroughly combined.
05 - Gradually incorporate the dry ingredients into the wet mixture, mixing only until just combined to avoid overdevelopment of gluten.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring a spacing of approximately 2 inches between each portion.
07 - Bake for 13-15 minutes, or until the edges of the cookies exhibit a lightly golden hue. Remove from the oven and allow the cookies to cool on a wire rack.
08 - For the glaze, whisk powdered sugar with fresh lemon juice in a small bowl until a smooth consistency is achieved. Drizzle the glaze over the cooled cookies and sprinkle with optional extra lemon zest for garnish. Allow the glaze to set before serving.
