Ricotta Cookies with Lemon Glaze (Recipe for Printing)
Soft ricotta cookies highlighted with lemon glaze and fresh basil create a fragrant spring treat. Great for gatherings or afternoon tea. Save & click.
# What You Need:
→ Cookie Dough
01 -
2 1/4 cups all-purpose flour
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1/4 teaspoon sea salt
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1 cup unsalted butter, at room temperature
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1 cup granulated sugar
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1 large egg
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1 tablespoon fresh lemon juice
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2 tablespoons finely chopped fresh basil
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1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a medium bowl, whisk together all-purpose flour and sea salt. Set aside.
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In a large mixing bowl, using a hand or stand mixer, beat unsalted butter with granulated sugar until light and fluffy.
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Add egg, lemon juice, chopped basil, and vanilla extract to the creamed mixture. Mix until thoroughly combined.
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Gradually add the dry mixture to the wet mixture, mixing on low speed until just incorporated.
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Drop spoonfuls of dough onto prepared baking sheets, spacing evenly. Bake in preheated oven for 12–15 minutes or until edges are lightly golden.
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Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Extra Tips:
01 -
For a heartier texture, substitute with whole wheat flour. Plant-based butter and a flax egg can be used for a vegan-friendly variation.