These lemon ricotta cookies are soft and cakey, and come together in minutes! Made without eggs, they are topped with a simple and delicious lemon glaze.
In a small bowl, add the dry ingredients and mix well. In a separate bowl, add the butter, ricotta cheese, and sugar, and cream together. Add in the lemon juice, lemon zest, and vanilla extract.
Gently fold through the dry ingredients into the wet ingredients until combined. Cover the mixing bowl and place it in the freezer for 20 minutes.
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
Remove the cookie dough from the freezer and shape out 12 small balls. Place them on the lined sheet.
Bake the cookies for 12-14 minutes, or until the edges just become firm. Remove the cookies from the oven and let them cool on the sheet completely.
Make the glaze by whisking together the powdered sugar with lemon juice. Drop spoonfuls of the glaze on the cookies then add sprinkles.
Notes
TO STORE: Leftover cookies will keep well at room temperature, covered, for up to one week. If you'd like them to keep longer, store them in the refrigerator for up to two weeks. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.