• Use your fingertips to rub the sugar and the lemon zest together for a couple of minutes.
• In a medium mixing bowl, whisk together the lemon sugar, flour, baking powder and salt.
• Add the ricotta and lemon juice. Begin combining the ingredients together with a rubber spatula then use your hands to gently "knead" together for 1-2 minutes.
• Cover and refrigerate for 60 minutes.
• Preheat the oven to 325°F/165°C towards the end of your chill time. Position rack to middle.
• Line baking sheet with parchment paper or silicone mats.
• Use a medium cookie scoop (about 1½ inches in diameter) and divide the dough into 20 equal pieces (approximately 25 grams each). If you don't have a cookie scoop, portion out 1 tablespoon of cookie dough.
• Roll out each scoop of cookie dough between the palms of your hands.
• Place them on the parchment paper about 2 inches apart. Flatten the tops lightly with your fingers.
• Bake for 20-25 minutes or until bottoms are lightly browned.
• Allow to cool slightly then transfer cookies to a wire rack to cool completely.
• Watch the video on the recipe card to see how easy this recipe is to make!

Optional Glaze:

• Drizzle your cookies with my easy lemon glaze recipe for an extra burst of citrus flavor.