These soft, cake-like cookies stay moist for days thanks to a buttery dough that’s enriched with creamy ricotta cheese. Refrigerating the dough firms it up for easier scooping.
Lemon-Poppy Seed-Ricotta Cookies
Makes about 30 cookies
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large 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
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add ricotta, lemon zest, and vanilla, beating just until combined.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. (Dough will be sticky.) Cover with plastic wrap; refrigerate for 1 hour.
- Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
- Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 32 grams each), and place 2 inches apart on prepared pans.
- Bake until lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Cream Cheese Glaze onto cooled cookies; garnish with lemon zest and poppy seeds, if desired. Store in an airtight container for up to 3 days.
Notes
*We used BelGioioso Ricotta con Latte Cheese.
Tried this recipe?Let us know how it was!
Cream Cheese Glaze
Makes about 1¼ cups
Ingredients
- 4 ounces (113 grams) cream cheese, softened
- 2 cups (240 grams) confectioners’ sugar
- 2 tablespoons (30 grams) fresh lemon juice
Instructions
- In a medium bowl, whisk cream cheese until smooth. Add half of confectioners’ sugar; whisk until smooth. Whisk in lemon juice. Whisk in remaining confectioners’ sugar until smooth and well combined. Use immediately.
Tried this recipe?Let us know how it was!
Can these be baked ahead of time and frozen? Before or after frosting? Thanks
Hi Lee,
Yes, you can bake and freeze them before frosting! Happy baking!