These were pretty quick to make and fabulously easy, which I appreciate.  They were also very light and fluffy and soft, partially because I only had about half the granulated sugar I needed for the recipe, so I substituted powdered sugar for the other half (1 3/4 c. packed powdered sugar per 1 cup of granulated sugar needed).  If you want a crispier cookie, use just the granulated sugar that the recipe calls for.

These cookies are like lemony clouds of deliciousness, if deliciousness were a cloud….wait, that doesn’t make any sense.  Not that it’s ever stopped me before. 

Lemon Ricotta Cookies

Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Preheat the oven to 375 degrees F.

Make the cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Make the glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden and eat…preferably with milk.