Preparing the Ricotta

For the best results, we recommend drying out ricotta cheese in the refrigerator overnight. This ensures a dry consistency and keeps excess moisture out of the dough. If you prefer to make this on the same day, ring out your ricotta cheese in cheese cloth or a clean dish towel before beginning to mix. The goal is to dry out the cheese as much as possible.

Mixing the Dough

1. Preheat your oven to 375°F.
2. To the base of a stand mixer fitted with a paddle attachment, add softened salted butter and sugar. Mix on speed 1 until combined.
3. Add in your vanilla extract and eggs, then mix until combined.
4. Scrape down the sides of the bowl, then add your dry ricotta cheese, lemon zest, and fresh lemon juice. Continue to mix until fully combined.
5. In a separate bowl, add Caputo “00” Baking Flour , salt, baking powder, and baking soda. Whisk together.
6. With the mixer on low, slowly incorporate your dry ingredients until the batter forms. Scrape down the sides of the bowl, if necessary, until all ingredients are fully combined.
7. Let the batter chill in the refrigerator for 10–15 minutes while you prepare your baking sheets with parchment paper.
8. Evenly scoop batter onto the baking sheet using a 1-inch cookie scoop or large spoon.
9. Bake for 14–15 minutes, until the bottoms are lightly golden and the tops are set.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for about 10–15 minutes.

Lemon Glaze

1. In a medium bowl, combine powdered sugar, lemon zest, and lemon juice until smooth.
2. Dip the top of each cookie into the glaze and set aside on a plate or wire rack.
3. Plate, serve, and enjoy!