Name: Grapefruit Ricotta Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Ingredients

Units Scale

2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 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

Instructions

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.