Posted by Hope Early: I'm in love with the brightness lemons bring to any dish but when you make it a central part of a cookie and add in a sweet and tangy glaze you've baked an irresistible cookie that is delightful year-round.
Preheat oven to 375 degrees (F).
Line baking sheets with silicone mats or parchment paper.
In a medium bowl, combine sugar and lemon zest until the lemon sugar is fragrant. Set mixture aside.
Cream together the butter and lemon sugar with an electric mixer until light and fluffy, about 3 - 5 minutes.
Reduce the speed of the mixer and add in the eggs, one at a time until fully incorporated. Add in the ricotta cheese and lemon juice and mix until well combined.
Gradually add the dry ingredients until just combined, being careful not to overmix.
Scoop the dough, about 2 tablespoons for each cookie, onto prepared baking sheets.
Bake for 13 - 15 minutes, until slightly golden at the edges. Remove from oven and leave on baking sheet just long enough for cookies to set up before moving to cooling rack.
When cookies are completely cooled, drizzle with lemon glaze.
In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Dip the top of each cookie into the glaze and then place the cookies on rack or wax paper. Glaze will harden.
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