Dairy Free Lemon Ricotta Cookies
These soft, pillowy treats offer a wonderfully bright flavor in every bite. They are a crowd favorite perfect for any occasion.
Ingredients
For the Cookies
- 1/3 cup Dairy Free Butter, Softened
- 1 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 1 Large Egg
- 1 cup Dairy Free Ricotta
- 2 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
For the Lemon Glaze
- 1 1/2 cups Powdered Sugar
- 2 1/2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant. Add the dairy free butter and beat for 2 minutes until fluffy.
- Beat in the egg, dairy free ricotta, lemon juice and vanilla until smooth and creamy.
- Add the dry ingredients and mix on low speed just until combined. Cover the soft dough and chill for 20 minutes so the cookies bake up tall and pillowy.
- Preheat the oven to 375°F and line two baking sheets with parchment paper. Drop 2 tablespoon mounds of dough about 2 inches apart.
- Bake for 13-15 minutes, until the tops are set and the bottoms are lightly golden. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until thick but pourable. Spoon about 1 teaspoon over each cookie, spread it to the edges and let it set for 1 hour.
Nutrition
Serving: 1servingCalories: 198kcalCarbohydrates: 34gProtein: 2gFat: 6g