Soft Lemon Ricotta Christmas Cookies

Ingredients

• 1 cup whole milk ricotta
• 1 stick (½ cup) unsalted butter, softened
• 1 cup granulated sugar
• 1 tsp lemon zest
• 1 large egg
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 ¼ tsp baking powder
• ½ tsp salt
• ¼ tsp ground nutmeg
• 2 cups powdered sugar
• 1 ½ tbsp melted butter
• 1 tbsp lemon juice
• 1 tsp vanilla extract, for the glaze
• 2 to 3 tbsp whole milk
• Holiday sprinkles, optional

Instructions

1. In a large bowl, beat the ricotta, softened butter, granulated sugar and lemon zest for about 5 minutes. It should look light and fluffy.
2. Beat in the egg and 1 teaspoon vanilla. Scrape down the bowl a few times.
3. In a small bowl, whisk the flour, baking powder, salt and nutmeg.
4. Add the flour mixture to the wet mixture on low speed. Mix just until combined.
5. Cover the dough and chill for at least 2 hours, or up to 2 days.
6. Heat the oven to 350°F. Line two baking sheets with parchment paper.
7. Roll the dough into balls, about 1 ½ tablespoons each. Place them 2 inches apart.
8. Bake for 12 to 14 minutes, turning the sheets halfway through. The tops stay pale, but the bottoms brown fast, so watch them.
9. Cool the cookies on the sheets for a few minutes, then move them to a wire rack. Let them cool fully.
10. Whisk the powdered sugar, melted butter, lemon juice, 1 teaspoon vanilla and 2 tablespoons milk until smooth. Add more milk a little at a time for a thinner glaze.
11. Dip the top of each cooled cookie in the glaze. Set it back on the rack and add sprinkles right away.
12. Let the glaze set before stacking the cookies.