By The bakery hums at its steady rhythm — conchas in both cities, the daily bread of the promise. Sofia manages the business. I manage the dough. Lupita manages Anapra. The triangle of women who hold the bakery together, the way three legs hold a table, and the table is Rosa's, and the table stands.
When you spend your days managing dough — reading it, shaping it, feeling when it’s right — you develop a deep respect for recipes that are honest about what they are: simple ingredients held together with care. These lemon ricotta cookies remind me of that. The ricotta keeps them tender the way a good team keeps a bakery standing — quiet, essential, holding everything together. I make a batch on the days when the rhythm needs a little brightness, when the work is good but the bones are tired.
Lemon Ricotta Cookies
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 36 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 container (15 oz) whole-milk ricotta cheese
- 3 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon zest, divided
- 1 1/2 cups powdered sugar
- Sprinkles or coarse sugar for garnish (optional)
Instructions
- Preheat oven. Heat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Whisk dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Add wet ingredients. Beat in eggs one at a time. Add ricotta cheese, 2 tablespoons of the lemon juice, and 2 teaspoons of the lemon zest. Mix until well combined.
- Combine. Stir the flour mixture into the butter mixture until a soft dough forms. Do not overmix.
- Scoop and bake. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake 15 minutes, until the bottoms are just golden and the tops are set. Transfer to a wire rack and cool completely before glazing.
- Make the glaze. Whisk together powdered sugar, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon lemon zest until smooth. Add a teaspoon of milk if needed to thin to a drizzleable consistency.
- Glaze and garnish. Spoon about 1/2 teaspoon of glaze onto each cooled cookie and spread gently. Top with sprinkles or coarse sugar if desired. Allow glaze to set, about 15 minutes, before serving or storing.
Nutrition (per serving)
Calories: 128 | Protein: 2g | Fat: 4g | Carbs: 21g | Fiber: 0g | Sodium: 55mg