Lemon Poppy Seed Ricotta Cookies

Ingredients

• 2 cups all-purpose flour )
• 2 1/2 Tbsp poppy seeds
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter,
• 2 Tbsp lemon zest )
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole milk ricotta cheese )
• 1 1/4 cups powdered sugar
• 2 1/2 Tbsp fresh lemon juice
• Lemon zest, )

Directions

1. Whisk the flour, poppy seeds, baking powder, and salt in a mixing bowl for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until they come together smoothly. Add the egg and vanilla extract, mix them in, then blend in the ricotta.
3. Add the flour mixture and mix just until the dough comes together. Scrape the sides and bottom of the bowl, then fold the dough a bit to make sure there are no hidden dry pockets.
4. Cover the bowl and refrigerate the dough for 1 – 2 hours, until it is easier to handle. Toward the end of that chilling time, heat the oven to 350 degrees.
5. Portion the dough with a medium cookie scoop, or use two spoons, one for scooping and one for nudging the dough off. Each mound should be about 1 1/2 tablespoons.
6. Drop the dough onto a baking sheet lined with a silcone baking liner or parchment paper.
7. Bake in the preheated oven until the tops are almost set when gently touched, about 12 – 14 minutes. Leave any dough that is waiting its turn in the refrigerator, and continue the same way with the remaining dough.
8. Cool the cookies on the pan for several minutes, then move them to a wire rack and let them cool completely.
9. For the icing, whisk the powdered sugar and lemon juice together in a small mixing bowl until smooth and fully combined. Spoon the icing over the cooled cookies, and add a light sprinkle of lemon zest if you’d like.
10. Allow the glaze to set at room temperature, then place the cookies in an airtight container.