Categories: Dessert

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, room temp
• 1 cup ricotta
• 1 tbsp. fresh lemon zest
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tbsp. poppy seeds
• 2 tsp baking powder
• 1/2 tsp kosher salt
• Cream Cheese Glaze (see recipe)
• Garnish: lemon zest

Directions

1. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add ricotta, lemon zest and vanilla, beating just until combined.

2. In another large bowl, whisk together flour, poppy seeds, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. (Dough will be sticky.) Cover tightly with plastic wrap; refrigerate 1 hour.

3. Preheat oven to 350. Line large rimmed baking sheets with parchment paper.

4. Using a 2-tbsp spring-loaded scoop, scoop dough 2 inches apart on prepared pans.

5. Bake until lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks. Drizzle Cream Cheese Glaze onto cookies; garnish with lemon zest.

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