Ricotta Cookies with Lemon Glaze (Print-Friendly Version)
These tender ricotta cookies topped with zingy lemon glaze and aromatic basil offer a refreshing spring delight. Perfect for get-togethers or relaxing with tea. Tap to save.
# Ingredients You’ll 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, softened
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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 -
Heat your oven to 350°F (175°C). Put parchment paper on your baking sheets.
02 -
Mix flour and sea salt together in a bowl. Put it aside for now.
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Using an electric or stand mixer, beat the soft butter and sugar together until the mixture gets fluffy.
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Mix in the egg, lemon juice, chopped basil, and vanilla. Keep mixing until everything's blended well.
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Slowly add your flour mixture to the wet ingredients. Mix on low just until everything comes together.
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Scoop dollops of dough onto your lined baking sheets, leaving space between them. Bake for 12-15 minutes until the edges turn slightly golden.
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Let cookies sit on the baking sheets for 5 minutes, then move them to a cooling rack until they're completely cool.
# Extra Suggestions:
01 -
Try whole wheat flour for extra texture. You can swap in plant butter and a flax egg to make these cookies vegan-friendly.