Lemon Ricotta Cookies with Lemon Glaze

These Cookies are soft lemony goodness! My sister shared this recipe with me some time ago and we really enjoyed them. They are soft and moist with a tart lemon glaze. It is hard not to eat just one, that's for sure. I hope you enjoy them too! I also have a lemon drop cookie recipe, my dear friend Karen shared with me, that I will have to share with you too!

Lemon Ricotta Cookies with Lemon Glaze adapted from Everyday Italian

Cookies:
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
The Zest of one lemon

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
The zest of one lemon

Directions:

Preheat the oven to 350 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let cool.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest 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.