Name: Lemon Ricotta Cookies
Ingredients: 2/3 cup whole-milk ricotta cheese; 2/3 cup white sugar; 1 large egg; 1 teaspoon vanilla extract; 1 lemon, zested; 2 cups all-purpose flour; 1 teaspoon baking powder; 2 tablespoons powdered sugar

Ingredients

2/3 cup whole-milk ricotta cheese
2/3 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 lemon, zested
2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons powdered sugar

Steps

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.