EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Soft, tender, full of bright lemon flavor, these cookies are perfect for holiday parties or with your morning espresso.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add eggs one at a time, then mix in ricotta, lemon zest, lemon juice, and vanilla until smooth.
Reduce speed to low and add dry ingredients until just combined. The dough will be soft.
Using a small cookie scoop, drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
Bake for 12–14 minutes, until the bottoms are lightly golden and centers are just set. Cool completely on a wire rack.
Whisk together glaze ingredients until smooth. Dip tops of cooled cookies or spoon glaze over them.
Before glaze sets, sprinkle with red and green sugar or holiday sprinkles for a festive finish.
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