- 2¼ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 4 Tbsp grapefruit zest (about two large grapefruits), divided
- 2 eggs
- 8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
- 1 teaspoon vanilla extract
- 3 Tbsp grapefruit juice
- 3 cups powdered sugar, sifted
- Preheat the oven to 325 F.
- Combine the flour, baking powder, and salt in a bowl. Whisk well and set aside.
- In the bowl of a stand mixer, combine the butter, sugar, and 3 Tbsp grapefruit zest. Beat for a few minutes, until light and fluffy.
- Add the eggs, one at a time, scraping down the sides of the bowl as needed.
- Add the ricotta and vanilla, and beat until combined.
- Slowly stir in the flour mixture, until just incorporated.
- Scoop batter onto a parchment-lined baking sheet in about 1/8 cup-sized balls. Bake for 20-22 minutes, or until the edges are just barely beginning to brown (really almost imperceptible!).
- Let the cookies cool completely before combining the remaining Tbsp of zest with the grapefruit juice and powdered sugar, stirring well to make a glaze, and glazing the cookies. You can either drizzle the glaze overtop, or dip the tops of the cookies into the glaze.