These delicate, cake-like cookies keep moist for days due to a buttery dough that’s enriched with creamy ricotta cheese. Refrigerating the dough companies it up for simpler scooping.
Lemon-Poppy Seed-Ricotta Cookies
Makes about 30 cookies
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 massive eggs (100 grams), room temperature
- 1 cup (225 grams) whole-milk ricotta cheese*
- 1 tablespoon (8 grams) lemon zest
- 2 teaspoons (8 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (18 grams) poppy seeds
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- Cream Cheese Glaze (recipe follows)
- Garnish: lemon zest, poppy seeds
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, separately, beating properly after every addition. Add ricotta, lemon zest, and vanilla, beating simply till mixed.
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In a medium bowl, whisk collectively flour, poppy seeds, baking powder, and salt. With mixer on low velocity, step by step add flour combination to butter combination, beating simply till mixed and stopping to scrape sides of bowl. (Dough shall be sticky.) Cowl with plastic wrap; refrigerate for 1 hour.
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Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
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Utilizing a 1½-tablespoon spring-loaded scoop, scoop dough (about 32 grams every), and place 2 inches aside on ready pans.
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Bake till flippantly browned, 12 to 14 minutes. Let cool on pans for five minutes. Take away from pans, and let cool fully on wire racks.
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Unfold Cream Cheese Glaze onto cooled cookies; garnish with lemon zest and poppy seeds, if desired. Retailer in an hermetic container for as much as 3 days.
Cream Cheese Glaze
Makes about 1¼ cups
- 4 ounces (113 grams) cream cheese, softened
- 2 cups (240 grams) confectioners’ sugar
- 2 tablespoons (30 grams) contemporary lemon juice
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In a medium bowl, whisk cream cheese till easy. Add half of confectioners’ sugar; whisk till easy. Whisk in lemon juice. Whisk in remaining confectioners’ sugar till easy and properly mixed. Use instantly.
