Recipe for lemon cookies with lemon icing. These Lemon Ricotta Cookies are deliciously fresh for spring!
I took my rapidly growing kid the the store to try on some pants. Every pair he owns is a good 3 inches too short. With some experimentation and trying on, we discovered that his pants size is 26×32, and that he looks terrible in skinny jeans.
I walked into Aeropostale, armed with this pants size, and the clerk responded, “Daaaang!! The kid has legs!” And then she told me to hit the website.
By the way, you can’t get this size on the website, either. Not. Even. Close.
His brother is even skinnier, though with slightly shorter legs (very slightly), but that kid can rock the skinny jeans. Which is lucky for him, because skinny jeans are actually not too hard to find for skinny kids. Go figure.
And while big and tall stores certainly exist, skinny and tall stores do NOT. Trust me on this one.
People say, “You should fatten that kid up.”
And I say, “Oh, good idea, I never thought of that before.”
Okay, yes, maybe I have a tendency to be a little snarky. But it is an issue staring me in the face basically daily.
They sure didn’t get these super skinny genes from moi.
I mean, you’d think having a cookie blog would be enough, right? I bake cookies, desserts, and snacks every week. The kids eat them like they’re going out of style. And still the doctor says things like, “No restrictions on his diet, let him eat whatever he wants.”
Already got it covered, doc. Those boys are walking garbage disposals.
I like the idea of ricotta in a cookie. Besides providing a little extra protein and fat in my skinny kids’ diets, it also gives a nice soft, almost spongey texture to the cookies.
The lemon is for me, because it’s spring, and around this time of year, I start getting overwhelming cravings for all things lemon. It’s just so fresh and bright!
If you’re a lemon addict, too, you’ll love these cookies. Or you could check out this stuff:
|Lemon Crinkles||Lemon Pancakes||Frozen Cherry Lemonade|
Adapted from Giada de Laurentiis
- ½ cup butter, softened
- 2 cups sugar
- 2 eggs
- 1¼ cup ricotta cheese
- zest and juice of 1 lime *(see notes)
- zest and juice of ½ lemon*
- 1 tsp. salt
- 1 tsp. baking powder
- 2 cups flour
- zest and juice of ½ lemon*
- 1 T. milk or cream
- ¾ cup powdered sugar
- Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs and ricotta and mix well.
- Add zest and juices, mix well. Add salt and baking powder, mix well.
- Add flour, and mix until combined.
- Drop spoonfuls of dough onto a baking sheet, leaving room for spreading, and bake at 375 for 11-15 minutes.
- For frosting, combine all ingredients, mixing until smooth. Use a very small amount of frosting on each cookie, spreading while cookies are still warm.
- Store in an airtight container between layers of wax paper.