Look Who’s Eating Solids & Lemon Ricotta Cookies
I had to get a new high chair. I love how this Chicco reclines for her to be oh so comfortable while I bake goodies. She’s eating cereal and fruit like she’s been doing it for years. She’s still a great baby and still sleeping through the night. She’s just so chill, I love it!
I needed to perfect a recipe I had for these lemon ricotta cookies and I think I nailed it.
I started baking right after dinner and it took me about 30 minutes to get my cookies in the oven. She couldn’t wait.
Here’s the recipe for the cookies if you wish to give it a whirl.
Preheat the oven to 350 degrees F.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 lemon, zested
Additional ingredients for the glaze: 3 TBS Lemon Juice, 1 lemon zested and 1 & 1/2 cups of confectioners sugar. (Thanks Kim for the edit 
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, vanilla extract and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 (half) baking sheets with parchment paper. Using a medium sized scoop, scoop the dough onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Lemon Glaze:
Combine 1 1/2 cups of confectioners sugar, 3 tablespoons of lemon juice, and the zest of one lemon in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
These cookies are so moist and flavorful! Enjoy!
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