Vegan Lemon Ricotta Cookies
These cookies are based on Giada de Laurentiis' recipe but I used a half cup of unsweetened apple sauce and a half cup of flour as the egg replacement. I also used Kite Hill Vegan Ricotta for this recipe and it came out perfect! These are perfect all year round and provide a bright, cakey note to the end of any meal.
Ingredients
- 2 c. All-Purpose Flour
- 1 c. granulated sugar
- 8 oz. vegan Ricotta cheese
- 2 oz. unsweetened applesauce
- 1/2 stick unsalted butter softened
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- juice and zest of 1/2 lemon roughly 1.5 tbsp. of juice
Lemon Glaze
- 3/4 c. powdered sugar
- juice and zest of 1/2 lemon
Instructions
- Preheat oven to 375°F. In a stand mixer, cream the butter and sugar together for a few minutes. Add ricotta cheese, applesauce and mix until uniform. Add in dry ingredients.
- Add the dough to a piping bag or a Ziploc with the tip cut off and pipe onto parchment paper or a silicone mat. Additionally, you can form into "patties" with your fingers if you don't have a piping bag or Ziploc available.
- Bake for 15-20 minutes until ever so slightly golden around the edges.
- While the cookies are baking, whisk the powdered sugar, lemon juice, and lemon zest together until uniform.
- Dip or spoon the glaze over the cookies as soon as they come out of the oven and let it sit for an additional 45 minutes.
- Once the glaze is set you can store the cookies in an airtight container or start nibbling away.
Notes
I find that piping the cookies in a miniature size makes them so wonderfully "poppable" you can't stop at just one!