Lemon ricotta cookies (Easter cookies)

Ingredients

Preparation

For the cookies

1. Preheat the oven to 350 °F.
2. Using a stand mixer (or an electric hand mixer), cream the butter with the sugar until smooth and fluffy.
3. Beat in the eggs, one at a time. Incorporate the lemon zest, vanilla extract, and ricotta. Set aside.
4. In a separate bowl, combine the flour, baking soda, and salt. Mix well.
5. Using a spoon or a spatula, fold the dry ingredients into the wet ingredients until well incorporated. Line a baking sheet with parchment paper.
6. Using a cookie scoop or a tablespoon, measure out even portions of the batter. Roll the portions into balls and place them on the prepared baking sheet, leaving about 1½ inches between each cookie.
7. Bake the cookies for 10 to 12 minutes. Transfer the cookies onto a metal rack and let them cool completely before glazing.

For the glaze

1. In a small bowl, mix the icing sugar and lemon juice until the glaze is homogenous and spreadable.
2. Glaze the cooled cookies and top with colourful sprinkles.