Ingredients for cookies:
3 1/2 cups all-purpose flour
2 tsp baking soda
3/4 tsp salt
1 cup (8 oz) unsalted butter, softened
1 3/4 cups granulated sugar
1 tsp lemon zest
1 3/4 cups whole milk ricotta
1 TBSP vanilla extract
2 large eggs
Ingredients for glaze:
1 Tbsp butter, melted
3 3/4 cups confectioners’ sugar
2 TBSP fresh lemon juice
1 tsp vanilla extract
4 TBSP heavy cream
Directions for the cookies:
In a mixing bowl whisk together flour, baking soda and salt for until well blended and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy; scraping down sides and bottom of bowl occasionally throughout entire mixing process.
Mix in ricotta and vanilla extract then blend in eggs one at a time. On low speed and spoon in the flour mixture and mix until well combined.
Cover bowl with plastic wrap and chill at least 2 hours.
Preheat oven to 350F degrees.
Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it’s too sticky just drop onto sheet using two spoons), drop onto a light aluminum baking sheet lined with parchment paper or a silicone baking mat.
Bake for 12 – 14 minutes until underside of cookies are just starting to brown. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Directions for the glaze:
In a mixing bowl whisk together powdered sugar, melted butter, lemon juice, vanilla and the heavy cream until smooth.
Directions for finishing:
Dip the tops of thoroughly cooled cookies in glaze and return to wire rack, immediately top iced tops with Christmas or rainbow “jimmies” sprinkles.
Allow glaze to set at room temperature.
Store in an airtight container in a single layer.