Recipe – Lemon Poppy Seed Ricotta Cookies

By Callie | June 17, 2019

It's Father's Day weekend and if you are looking for the perfect gift for the man who has everything, look no further! These Lemon Poppy Seed cookies have an unexpected ingredient that guarantees the fluffiest cookie you could ever imagine! Whip your dad up a batch of his new favorite cookie and maybe sneak a couple for yourself. Happy Baking!

Ingredients

Lemon Poppy Seed Ricotta Cookies:

200 grams granulated sugar
110 grams unsalted butter
1 egg
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Zest of 3 lemons
248 grams flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
70 grams Blue Bird Poppy Seeds™
240 grams whole milk ricotta cheese

Icing:

154 grams powdered Sugar
30 grams fresh lemon juice
Zest of 1 lemon

Instructions

Preheat the oven to 350F.

Add the softened butter and sugar to a large until it is light and fluffy, about three minutes. After the butter and sugar have been creamed, add in the salt, baking powder, flour, and poppy seeds. Mix the dry ingredients until just combined. Finally, add in the ricotta cheese and blend well.

Using a food disher or larger spoon, scoop the cookies onto a cookie sheet lined with parchment or silicone baking mat. Bake for 13-15 minutes until the tops are set; remove from the oven. After a couple of minutes, transfer the cookies to a wire cooling rack.

While the cookies are cooling, make the icing. Add the powdered sugar, lemon juice, and zest to a bowl and whisk until smooth. Once the cookies have cooled, dunk the tops in the icing. Shake off any excess and replace it on the cooling rack. Sprinkle additional poppy seeds and lemon zest on top of the icing before it sets.

Enjoy them all at once or store in an airtight container for up to a week.

-Callie

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