Lemon Poppy Seed Ricotta Cookies
This recipe creates deliciously unique cookies with zesty lemon flavor balanced by wholesome ricotta cheese.
Equipment
- 1 Oven
- 1 Kitchen Scale - For measuring ingredients
- 1 Electric or Stand Mixer
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl - For icing
- 1 Cookie Dough Scoop - Or large spoon
- 1 Baking Sheet
- Parchment Paper - Or silicone baking mat
- 1 Whisk
- Wire Rack - Optional, for cooling
Ingredients
Cookies
- 200 grams Granulated Sugar
- 110 grams Unsalted Butter
- 1 Egg
- 1 tsp Pure Vanilla Extract Suggest our Small Batch Vanilla Bean Extract
- 1 tsp Pure Lemon Extract
- Zest of 3 Lemons
- 248 grams All-Purpose Flour
- 1½ tsp Baking Powder
- ¼ tsp Salt
- 70 grams Poppy Seeds - Suggest European Blue Bird Poppy Seeds
- 240 grams Whole Milk Ricotta Cheese
Lemon Icing
- 154 grams Powdered Sugar
- 30 grams Fresh Lemon Juice
- Zest of 1 Lemon
Instructions
- Preheat oven to 350℉
- Add the softened butter and sugar to a large mixing bowl and mix 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.