Lemon Ricotta Cookies Ready in 30 Min

Instructions:

1. Drain the whole-milk ricotta in a fine-mesh sieve for 15 minutes to remove excess whey and prevent the dough from spreading.
2. In a stand mixer with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3–4 minutes until the mixture is pale and doubled in volume.
3. Lower the mixer speed and incorporate the drained ricotta, eggs, 2 tbsp lemon juice, 2 tbsp zest, and vanilla extract. Beat until the mixture is uniform and resembles a thick custard.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture until just combined.
5. Cover the dough and chill in the refrigerator for 2 hours to allow the flour to hydrate and the fats to solidify.
6. Preheat oven to 350°F (175°C). Use a medium cookie scoop to portion 1.5 tbsp balls onto parchment-lined baking sheets, spaced 2 inches apart.
7. Bake for 12 minutes until the bottoms are lightly golden. The tops should remain pale and soft. Allow to cool completely on a wire rack.
8. Prepare the glaze by whisking powdered sugar, 3 tbsp lemon juice, and heavy cream until smooth. Dip the cooled cookie tops into the glaze and garnish with remaining lemon zest.