As we enter the holiday season, I always start thinking about desserts and sweet treats that I can enjoy with my morning coffee. Lately, I have been craving lemon cookies (don’t ask me why!) so I went on a search for the perfect lemon cookie recipe. Thanks for Giada Laurentis I found a recipe that didn’t just have lemon but also one of my favorite ingredients in the whole wide world, cheese. This recipe is a lemon -ricotta cheese cookie. It was my first time making a lemon cookie so only made a small batch. However, once the oven beeped “done” I ran to see what these babies would turn out like. Okay so I cut the recipe in half and I changed a thing or two here and there, but even still, I had high expectations for these cookies.
Well these lemon dreams did not disappoint. I was lucky enough to have unexpected visitors that day and they were able to confirm what I was already thinking, “these lemon cookies are amazing!”
I only baked half of the batch and decided to save the other half in the freezer until Thanksgiving dinner and share these delicious cookies with the rest of my family. Now, I want to show you how you how I made these and how you can save cookie dough to share with others during a holiday dinner or have all to yourself!
Here is what I used:
For the cookie–
- 1 1/4 cup of all purpose unbleached flour
- 1/2 stick of unsalted butter, softened
- 1 cup of cane sugar
- 1 egg at room temperature
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1/2 container of ricotta cheese, about 8 oz
- 3 tsbp of fresh lemon juice
- zest from 1 large lemon
For the glaze-
- 1 lemon, juice and zest
- powdered sugar
- 1 tsp of coconut oil
- 1/2 tsp of vanilla extract
The first thing is always mix all the dry ingredients together and set aside: flour, baking powder and salt. Next, in a different bowl you want to combine the sugar and butter together using a fork first to break down the butter and blend with the sugar. Using a hand mixer combine until it looks fluffy and all one color. One at a time, add the eggs and mix together. Then combine the ricotta cheese, lemon juice and zest, mix one final time until all the ingredients have agreed to live together in harmony and all looks good to you.
Remember those dry ingredients you set aside in the beginning? Well, using a rubber spatula you want to slowly pour the flour mixture and fold in to the lemon-sugar mixture. I poured slowly, about 3 times. In other words, pour then fold in until combine, pour and fold again and then finally pour and fold one last time. Now, all the ingredients should form your cookie pasta.
By now you would have preheated your oven to 375 degrees and have prepare your baking sheet. I like using a silicone liner sheet because nothing ever sticks and they are easy to clean afterwards, but parchment paper or butter on your baking sheet pan will work just fine. Using a tablespoon pour about that amount down on to your cookie sheet. Make sure you leave enough room in between so the cookie can have some personal space to spread its wings if it wants to, and it should!
Bake in the over for about 15 minutes or until you start to notice some browning on the edges. Let the cookie cool OR if you are eager like I was, place them in the oven so they can cool down and are ready to get some sugar coating on them.
While those yellow pretty pieces of heaven cool prepare the sugar icing. In a small bowl combine the juice from one large lemon, the zest from the same lemon, 1 tsp of coconut oil and 1/2 tsp of vanilla extract and enough powder sugar to create a thick frosting. If you notice that the frosting is too runny add more powder sugar if it’s too thick add more lemon juice. Taste everything while you are making it, remember that what may taste good to me may not taste as good to you. Get into the habit of tasting as you bake and/or cook, doing this taught me about intensity of flavors and most importantly how I like my food to taste.
Once the cookies have cooled pour some of the yummy lemon glaze you just made on top of each cookie. Spread it and let some it of make its own path. Let the glaze sit for an hour or two and then have everyone anxiously wanting to try just go at it!
Oh in case you want to save some dough to serve at your next holiday gathering, simply place some down on parchment paper. Spread the dough so that it is on a straight line and you are able to roll. I like to also wrap in plastic so not other freezer smells are absorbed by the dough. Next time just just the pieces of cookies and remove from the paper. Then, simply line on a baking sheet and bake. If you could only seen the variety of cookies doughs in my freezer right now…I guess I’m ready for the holidays!
Have a wonderful thanksgiving!