Cookie Dough

2 1/2 cups all-purpose flour

1/2 tsp baking soda

2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup unsalted butter softened

1 2/3 cups sugar

1 1/2 cups whole milk ricotta cheese

1 tbsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract


2 cups powdered sugar

4 tbsp whole milk

2 tbsp lemon juice

1/4 tsp lemon zest

1 tsp vanilla extract


  • In a large bowl, mix the softened unsalted butter and sugar until well combined.

  • Add the eggs one at a time, vanilla extract, lemon zest, lemon juice, and ricotta cheese.

  • Add the flour, baking soda, baking powder, and salt. Place the cookie dough in an airtight container and chill for one hour or overnight.

  • Preheat oven to 350 degrees F. Using a mini scoop, scoop about 1 tbsp of the cookie dough onto a baking sheet 2 inches apart. Bake for 13 minutes.

  • Let the cookies cool completely before frosting.

  • To make the glaze, mix the powdered sugar, whole milk, vanilla extract, lemon zest, and lemon juice until smooth.

  • Frost the cookies and decorate with sprinkles if desired.