Sourdough Lemon Ricotta Cookies

🧂 Ingredients

• 1½ cups all purpose flour

  (195 grams)
• 1¼ teaspoons baking powder
• 1 pinch salt
• ¼ cup butter (softened)

  (56 grams)
• ½ cup granulated sugar

  (100 grams)
• 1 large egg (room temperature)
• ¼ cup sourdough discard

  (56 grams)
• ⅓ cup + 1 tablespoon ricotta cheese

  (100 grams)
• zest of 1 lemon
• ½ teaspoon vanilla
• ⅓ cup powdered/icing sugar

  (40 grams)
• ½-1 tablespoon lemon juice
• zest of ½ – 1 lemon if desired

Instructions

• 1 In a large bowl whisk together the flour, baking powder and salt. Set aside.
• 2 In the stand up mixer or large bowl, beat the butter and sugar until light and
  fluffy 3-4 minutes. Then add the egg and beat together (speed 2), while still
  beating add the discard, ricotta, zest and vanilla and combine.
• 3 On low speed add the flour mixture and beat just until combined. Scrape the bowl
  down, make sure there is no flour under the batter that hasn't been mixed in.
  Cover with plastic wrap and refrigerate for 1 hour.
• 4 Pre-heat the oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
• 5 Remove the dough from the fridge and drop by spoonfuls on the prepared cookie
  sheets, bake for 15-17 minutes until lightly golden. Let cool for about 3-5
  minutes on the cookie sheets then move to a wire rack. Drizzle the cookies with
  the glaze when completely cool if desired. Or dust with powdered sugar.
• 6 In a medium bowl whisk together the icing sugar, juice and zest. If too thick
  add more lemon juice or milk, if too think add more powdered sugar.

Nutrition Info