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Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Lemon Blueberry Muddy Buddies

Surprise your family with these Lemon Blueberry Muddy Buddies… a tart new spin on the classic!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

I was provided the ingredients to make this by Chex Cereal,
however all the opinions are my own. 

My kids love the classic peanut butter and chocolate Muddy Buddies.  They practically beg me to make a batch at least once a month.  You really can’t go wrong with the classic.

When Chex Cereal emailed and asked if they could send me a surprise  box of goodies, of course I said yes!  In the box was a super cute picnic basked fill with all the ingredients to make Lemon Blueberry Muddy Buddies!

At first, my oldest was reluctant to try the new flavor.  She acted like it was a sin to eat any flavor other than the original Muddy Buddies.

After her first bite though… she proclaimed that she loved the lemon blueberry better than the original!

Now that’s a great endorsement!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

What I love about these Lemon Blueberry Muddy Buddies is that you can really taste the lemon shine through!  The fresh juice and zest of the lemon are tart and the powdered sugar is sweet.

Add the crunch and blueberry flavor of the Chex and you’ve got a perfectly delicious treat! So yum and an instant family favorite!

This recipe is just as easy to make as the traditional.  The addition of the lemon takes no extra time at all and the entire recipe can be prepped in just two bowls!

Lemon Blueberry Muddy Buddies | The JavaCupcake Blog https://javacupcake.com

Dump the cereal into one large bowl then heat the butter, vanilla chips, lemon zest & juice together until melted.  Pour the melted mixture over the cereal, cover with powdered sugar and you’re done!  Easy peasy!

I served these Lemon Blueberry Muddies to my kids topped with fresh blueberries.  The pop of the berry in your mouth gives an extra sweetness that’s to die for!

Make sure to check out my other Chex mix and Muddy Buddies recipes!

Photography by Frenchly Photography

Lemon Blueberry Muddy Buddies

Lemon Blueberry Muddy Buddies

Yield: 24 servings
Prep Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 box Chex blueberry cereal
  • 1 1/4 cups white vanilla baking chips (white chocolate chips work alternatively)
  • 1/4 cup unsalted butter
  • zest of one lemon
  • juice of one lemon
  • 2 cups powdered sugar
  • 1 large bowl
  • 1 small microwave safe bowl
  • 1 2-quart resealable food-storage plastic bag
  • parchment paper covered large baking sheet

Instructions

  1. Put the Chex blueberry cereal into the large bowl.
  2. Mix together the butter, vanilla chips, lemon zest and lemon juice together in the microwave-safe bowl. Microwave on high for 90 seconds, stirring every 30 seconds until the completely melted and smooth.
  3. Pour over the cereal in the large bowl and fold together until all the cereal is covered.
  4. Put half the powdered sugar into the plastic bag. Fill the bag with the cereal mixture then add the remaining sugar. Seal the bag closed.
  5. Shake the bag, turning it in all directions, until the cereal is completely covered.
  6. Pour the Muddy Buddies onto the baking sheet with parchment and spread out to cool.
  7. Cool completely before storing in an air tight container.

 

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Strawberry Lemon Cake with Spring Flowers

Celebrate spring with this simple, delicious Strawberry Lemon cake with Spring Flowers! Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I made this cake for no other reason than I was inspired by a cake that jennycookies made for Easter.  Jenny made a “naked” carrot cake and topped the cake with frosting and a pile of fresh flowers.  The look was unique and stunning.  I had to recreate it!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Since I wasn’t making this cake for any particular reason or occasion, I decided I’d make a small 6-in cake so I wouldn’t have tons of cake to give away or waste.  I know my family can’t eat an entire cake by ourselves!

SpringFlowersCake-Collage

For the cake, I used a German recipe I had just used to make an Osterlamm and kicked it up a bit adding fresh lemon zest and lemon extract and coloring the cake pink.  I filled the cake with a simple strawberry filling and frosted it in my usual buttercream but added vanilla bean and lemon extra to bring out even more lemon flavor in the cake.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The weekend before I made this cake, I went to the Nuremberg Easter Market where the fresh flowers are abundant! I had in mind the kind of flowers I wanted to use and hoped I could find some.  I knew these large Gerbera Daisy’s would be perfect to top my cake!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Cutting into the cake, you’ll see the beautiful pink cake and strawberry filling.  That next to the white frosting and bright flowers, this cake is a simply gorgeous! I mean seriously… isn’t this cake stunning?

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The flowers on top really bring it to the next level!  You could easily use this cake for Easter, a baby shower, a birthday or a weekend BBQ!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I almost didn’t want to cut into it!  I just wanted to look at it because it was so pretty!

Strawberry Lemon Cake with Spring Flowers

Strawberry Lemon Cake with Spring Flowers

Yield: 1 6in 4-layer cake

Ingredients

Strawberry Filling

  • 2 Tbsp unsalted butter
  • 500g strawberries, cleaned and quartered
  • 1/2 cup granulated sugar
  • juice of 1/2 a lemon
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour

Lemon Cake

  • 240g unsalted butter, room temperature
  • 220g sugar
  • zest of one lemon
  • 4 large eggs
  • 2 Tbsp vanilla extract
  • 1 tsp lemon extract
  • 320g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 2 Tbsp whole milk
  • pink gel food coloring

Lemon Vanilla Bean Buttercream

  • 12 Tbsp unsalted butter, room temperature
  • 1 1/2 lbs powdered sugar
  • 3/4 cup heavy cream
  • 1/8 tsp salt
  • 1 Tbsp lemon extract
  • seeds of 1 vanilla bean
  • Fresh flowers

Instructions

Strawberry Filling

  1. In a large skillet, melt the butter over medium high heat. Add the strawberries and stir to coat.
  2. Mix in the sugar, lemon juice, salt and vanilla extract. Cook on medium high for 3-5 minutes or until the berries begin to break down, the sugar has melted and the berries begin to juice. Do not boil the berries, just simmer.
  3. Remove a few tablespoons of the juice and mix with the flour until smooth. Add this back into the pan and stir to combine. Cook 1-3 more minutes or until the mixture has thickened.
  4. Transfer the filling to another bowl and refrigerate until cool.

Lemon Cake

  1. Grease and flour 2 6in round cake pans. Preheat oven to 350 F degrees.
  2. Zest the lemon into a medium bowl. Add the sugar. Using the back of your spatula, press the sugar into the zest until it becomes fluffy and fragrant.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar for 2 minutes.
  4. Add the eggs one at a time and mix well after each addition making sure to scrape down the sides and bottom of the bowl.
  5. Mix in the sour cream, vanilla and lemon extracts.
  6. In another bowl, whisk together the flour, baking powder and salt.
  7. Add the flour mixture to the wet, scraping the sides and bottom of the bowl first. Mix on medium-low speed until combined. Add the milk and food coloring then mix again until combined. Give the batter a few mixes by hand with a spatula.
  8. Divide batter evenly between the two pans and level with an offset spatula.
  9. Bake on the center rack for about 40 minutes or until a toothpick comes out clean and the tops are golden.
  10. Cool in the pans for 10 minutes until removing to a wire rack to cool completely. When you remove them to the rack, place them top side down to encourage the top to level out flat.
  11. Once the cakes have cooled, trim the tops so they are the same height. Measure the height then cut them horizontally down the center, creating two halves for each cake.

Lemon Vanilla Bean Buttercream

  1. In the bowl of your stand mixer cream the butter until smooth. Add the powdered sugar and beat on high until incorporated.
  2. Add the heavy cream, salt, extract and vanilla bean seeds. Scrape down the sides of the bowl and beat on high for 3-4 minutes. Scrape the bowl again and beat another 2-3 minutes.

Assembly

  1. Place one layer of cake, cut side up, on a cake board or plate. Spread an even layer of strawberry over the top coming almost to the edge. Don't put so much on that when you put the next layer on it will all squeeze out. Place a second layer cut side down and repeat. Do this until all four layers are on the cake.
  2. Spread a very thin "crumb coat" of frosting on the top and sides of the cake. This will help trap in the crumbs and frosting before you actually frost the cake. Chill the cake in the freezer 20-30 minutes or until the cakes are firm and the crumb coat is set.
  3. Spread a 1/4 inch layer of frosting on the top of the cake and level flat with a spatula.
  4. Using a piping bag fitted with a large round tip, use the petal technique to frost the sides of the cake.
  5. Cut the stems of the flowers almost completely off. Leave about 1/4-1/2 inch to help stabilize the flower on the cake. Place the flowers on the top of the cake. There is no rule or right way to do this. Arrange the flowers however you think looks the most beautiful.
  6. Chill the cake until an hour before you want to serve it. Serve it the day you make it.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com 

Mini Gingerbread Lemon Loaves

Fresh ginger, ground ginger and lemon juice make these Mini Gingerbread Lemon Loaves packed full of undeniably delicious flavor and charm! They are perfect as gifts for the holiday season!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

Every Christmas I usually make about 10 different kids of cookies to give away as gifts.  This year however I was not feeling as motivated to do that much baking but still wanted to give home baked gifts.  One of Matty’s favorite German Christmas cookies is the Zimtsterne… a star shaped cinnamon and gingerbread cookie topped with a lemon glaze.  This cookie is what inspired me to make these gingerbread loaves!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

I knew I wanted to incorporate lemon and ginger into the recipe and there’s no better way to do that than by using fresh!  I peeled grated a big piece of ginger root and pressed it into the granulated sugar before creaming it with the butter.  Pressing the root into the sugar releases all the oil and flavor creating a fluffy ginger sugar that packs a big flavor punch in the bread.

Fresh squeezed lemon juice and candied lemon peel add the perfect amount of tart acidity and texture to the glaze.  The candied ginger came from a small shop in Nuremberg, but I’m certain you could find it at a local candy store or specialty market like Trader Joes.

If you love the Starbucks gingerbread… then you’ll definitely love this!  The flavor is spot on… if not better than the Starbucks loaf and the texture is insane.  LOVE this bread, so much!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

I’ve never used paper baking pans before these loaves.  I wasn’t quite sure how they’d bake, but I am surprised to say that I love them!  It was great to be able to give gifts of bread loves instead of cookies or cupcakes… something new and fun is always a joy to give to others!  I really only wish I would have bought more of them when the PX carried them last month!  They’re a great investment if you love sharing your baked goods!  I’m giving these loaves to friends and teachers of Emily for the holidays!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

The only downside of this recipe was that it didn’t make enough for me to keep a loaf for myself!  Next time, I’ll make the recipe twice so I have enough for me!

Happy Holidays!

Mini Gingerbread Lemon Loaves

Mini Gingerbread Lemon Loaves

Yield: 8 loaves
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

Ingredients

Gingerbread

  • 4 1/2 cups all-purpose flour
  • 2 Tbsp ground cinnamon
  • 1 Tbsp roasted ground cloves
  • 2 Tbsp ground nutmeg
  • 1 Tbsp salt
  • 1 Tbsp baking soda
  • 1 1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 1/3 cup freshly grated peeled ginger root
  • 1 cup lightly packed dark brown sugar
  • 1 Tbsp orange extract
  • 3 cups unsweetened applesauce
  • 8 free standing paper baking pans (4.5in long x 2.5in wide x 2.25in high)

Lemon Glaze & Garnish

  • 8oz cream cheese, room temperature
  • 1 lemon, zested/peeled and juiced
  • 2 1/2 cups powdered sugar
  • pinch of salt
  • 1/4 cup granulated sugar
  • candied ginger strips

Instructions

Gingerbread

  1. Preheat oven to 350F degrees. Arrange the baking pans on two baking sheets, 4 on each sheet.
  2. In a large bowl whisk together the flour, cinnamon, cloves, ground ginger, salt and baking soda.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the grated ginger root and the granulated sugar. Using the back of a rubber spatula, press the sugar into the ginger releasing the oils and flavor from the ginger into the sugar. Continue for 3-4 minutes or until the sugar is fluffy and fragrant. Add the brown sugar and mix together on low speed.
  4. Add the softened butter to the sugar and ginger and cream together for 4-5 minutes until light and fluffy. Scrape the sides of the bowl several times. Add the orange extract and beat 1 more minute.
  5. Pour in the apple sauce and mix on medium until combined. Scrape the sides and bottom of the bowl again. Don't worry, the mixture will look curdled, but it will fix itself once the flour has been added.
  6. Add the flour in three parts and mix on medium-low until each addition is just combined. Finish the batter by folding until all the flour has been incorporated.
  7. Separate the batter evenly into the 8 baking pans. About 1 overflowing cup of batter per pan.
  8. Bake both sheets of batter on the same shelf for 50-60 minutes or until a toothpick comes out clean and the bread is a deep brown color. If both trays will not fit on one self, bake them one at a time. You may need to reduce the baking time by 5-10 minutes if only one tray is baked.
  9. Allow to cool completely before frosting.

Lemon Glaze & Garnish

  1. Zest/peel the lemon into long strips of rind then cut the strips into small pieces. Toss lemon pieces in granulated sugar until covered. Once covered, spread out on wax paper until ready to use.
  2. In the bowl of your stand mixer, whip the cream cheese and powdered sugar together until smooth. Mix in the salt.
  3. Add the juice of the lemon mix until combined. Glaze should be thick enough to spread without running but still loose.
  4. Spread or drizzle glaze over the cooled loaves. Garnish with sugared lemon peels and candied ginger pieces.

Notes

This recipe makes 8 medium sized mini loaves. If you want fuller loaves, make 6-7 instead of 8.

 

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

Red Currant Cookie Slices

Pairing a simple cookie dough with the tartness of red currant jam and the sweetness of glaze, these Red Currant Cookie Slices are a perfect cookie to enjoy with your morning coffee or afternoon tea!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

Last week began #RedCurrantWeek and I had initially planned to share one new red currant recipe with you every day.  But life happened, I got busy getting my daughter to start high school this week that I just ran out of time!  Yikes!  So today, now that my beautiful daughter is off to her first day of her freshman year… I have a little bit of time to catch up on recipes for you!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

These Red Currant Cookie Slices begin with a simple sugar cookie dough that I’ve spiced up with a dash of nutmeg.  If you don’t like nutmeg you could certainly omit it or substitute it for cinnamon but, I think it adds a little something extra to the cookie.

The center of the cookie is filled with a homemade Red Currant Jam that I made a few days before these cookies.  The jam is a very simple recipe and pairs perfectly with the dough for these cookies.  Of course, if you don’t have time to make your own jam, simply fill these cookies with your favorite store bought red currant jam or any flavor jam!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

To add another layer of texture and flavor, I decided to make a lemon glaze for the top of the cookies instead of a plain or vanilla glaze.  The acidity of the lemon really adds another dimension of flavor to the cookies that makes the red currant flavor just explode in your mouth with each bite!

A quick note about assembly for these cookies:  Make sure not to press the well too deep into the dough before adding the jam.  They are very delicate and need a thick layer of cookie under the jam in order to keep their shape.

Happy Baking

Check out the other #RedCurrantWeek posts here:

Red Currant Cookie Slices

Red Currant Cookie Slices

Yield: 3-4 dozen cookie slices
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 250g unsalted butter, room temperature
  • 150g granulated sugar
  • 1tsp vanilla extract
  • pinch of salt
  • 2 eggs, large
  • 390g all-purpose flour
  • 1/2 tsp baking powder
  • pinch of nutmeg
  • 1 1/2 cups red currant jam from this recipe
  • 150g powdered sugar, sifted
  • 1Tbsp fresh squeezed lemon juice

Instructions

  1. Preheat oven to 350F degrees and line two baking sheets with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter, sugar and vanilla until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition.
  4. Sift together the flour, baking powder, salt and nutmeg. In two parts, add this to the mixing bowl. Mix until combined making sure to scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  5. Separate the dough into four equal parts. Flatten each section into a rectangle about 1/2-3/4in thick. Place two flattened pieces of dough on each baking sheet.
  6. Press a well into the center of the dough lengthwise. Spread the red currant jam in that well.
  7. Bake for 14-15 minutes or until golden brown. Rotate the pans after 10 minutes to ensure even baking.
  8. Allow the cookies to cool completely on the pan before removing to a cutting board - they will be very fragile and will break if moved while still warm.
  9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more juice if the glaze is too thick, being carefully to create a glaze thick enough to drizzle, but not so thin that it's transparent when it dries.
  10. Drizzle the glaze over the cooled cookies and allow to set before cutting.
  11. Once the glaze has set, cut the cookies into slices.
  12. Store up to a week in an air tight container.

Notes

Recipe slightly adapted from The Kitchen Lioness

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Easy Strawberry Lemon Cupcakes

Need a quick cupcake that is not only delicious, but will impress? Try these Easy Strawberry Lemon Cupcakes made with box cake mix, strawberry jam and a simple frosting recipe! Perfect for Spring!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Tonight is my first Troop FRG Meeting as the FRG Leader.  Though out the deployment we had Squadron meetings which I was just an attendee… not running.  So it’s a big night for me!  If you’re not farmiliar with the FRG, it stands for Family Readiness Group.  Basically, the FRG supports the families of the soldiers in the unit.  We provide support in many ways from providing community information and unit information to hosting social events and fundraisers.  We also provide resources for spouses, children and parents of our soldiers.

The picture below was taken earlier this week at the 2/2 CR Volunteer Recognition Reception where all of the lovely ladies here (including me!) were recognized for their service to the unit during our recent deployment. A fabulous group of women doing all kinds of amazing things for the soldiers and their families.  A true honor to be able to know & serve with them.

Fox Troop, 2/2 CR FRG Volunteers 2013-2014

I’ve been the FRG Leader in every unit that Dave has been in since we’ve been married and the first meeting is always a big deal for me.  It’s my introduction to the soldiers and their families and I always like to make a great impression with them! What better way to make a good impress than with cupcakes?

I didn’t want to spend hours on a difficult recipe, so I used a box cake mix for the cupcakes (can’t get much easier than that!), a jar of my favorite strawberry jam for the filling and whipped up a lemon frosting that required little work to make!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

What makes a simple-to-bake cupcake impressive?  Presentation! To make these Strawberry Lemon Cupcakes special, I used yellow quarterfoil grease-proof liners from Sweets & Treats Boutiqe to bake the cupcakes in.  This created a super cute base for the cupcakes, plus it set the color theme for the cupcakes!

Next, I used a Wilton 1M piping tip to pipe the frosting onto the cupcake.  This is my favorite way to decorate the cupcakes with little work but great impact!  Perfect swirls every time with this piping tip. Finally, I sprinkled the top of the cupcakes with sugar balls in yellow.

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

A little bit of work creates a super delicious cupcake!  I’m sure everyone at the meeting will enjoy these tonight!

Happy Baking!

Easy Strawberry Lemon Cupcakes

Easy Strawberry Lemon Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Cupcakes

  • 1 box Vanilla/White Cake Mix + ingredients on box

Filling

  • 1 jar of your favorite strawberry jam

Lemon Frosting

  • 1 cup unsalted butter, soft
  • 2lbs powdered sugar
  • 1/2 cup heavy cream (plus up to 1/4 cup more)
  • 1 Tbsp lemon extract
  • pinch of salt
  • 2-3 drops Wilton yellow food gel coloring
  • yellow sugar candies, for garnish

Instructions

Cupcakes

  1. Prepare the cake batter as instructed on the box. Bake as cupcakes according to the box directions.
  2. Cool completely before filling & frosting.

Filling

  1. Core cooled cupcakes & fill with your favorite strawberry jam.

Lemon Frosting

  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until incorporated.
  3. Mix in the lemon extract and half the heavy cream and beat until smooth.
  4. Add the remaining powdered sugar and salt and mix until incorporated.
  5. Beat on high for 30 seconds.
  6. Add the rest of the heavy cream, food gel coloring and beat for 2-3 minutes or until the frosting is light and fluffy. Add more heavy cream if you want a thinner, softer frosting.
  7. Using a Wilton 1M tip attached to a piping bag, fill the bag with frosting then pipe swirls of frosting onto each filled cupcake. Top with yellow sugar candies for garnish.

 

Lemon Ricotta Cookies | JavaCupcake.com

12 Days of Cookies – Day 11: Lemon Ricotta Cookies

Cake-like cookies made with fresh lemon and ricotta then topped with a tart lemon glaze make these Lemon Ricotta Cookies an irresistible holiday treat!

Lemon Ricotta Cookies | JavaCupcake.com

I can’t take credit for this recipe.  In fact, I had never heard of Lemon Ricotta Cookies before I made them this holiday season.  When preparing for this series, I asked several of my friends what their favorite family Christmas cookies were and these were the only ones I’d never heard of before!

The recipe comes from my friend Sarah.  Miss Sarah as my daughter calls her.  Our husband’s work together and are both deployed to Afghanistan with 2nd Cavalry Regiment right now.   It’s comforting to have a friend whose husband is doing the exact same thing mine is… it’s like having someone who can understand exactly what you’re feeling about a subject that very few people know anything about.  That’s a quality to find in a friend when you’re the spouse of a soldier.

sarah-betsy

This picture was taken shortly after our husband’s left for Afghanistan.  Sarah and I got together with a couple other ladies to put together a big football themed care package for our husbands and the rest of their platoon.   Usually when Sarah and I get together it’s for coffee and for our kids to play… she’s got two little ladies who like to come over and play with my little Matty.   Kids get to play, Mommies get to relax and chat.  Win win.

If I can recall what Sarah told me… the recipe for these Lemon Ricotta Cookies came from her Grandmother.  Sarah let me borrow the recipe card with the hand written ingredients and directions and I took great pride in keeping her family heirloom safe and sound while I made these cookies.

These cookies are very soft and almost like little pillows of cake.  Pillows of cake covered in sweet yet tart lemon icing.  They are packed full of fresh lemon flavor and the ricotta really adds a richness that compliments the cookie perfectly.

Lemon Ricotta Cookies | JavaCupcake.com

For such a simple looking cookie, this recipe really packs a punch when it comes to flavor.  Out of all the cookies I made this season, these lemon ricotta cookies I think are going to be one I make every year.  A real winner.

Thanks to Sarah for sharing this recipe with me!  I’m really honored to be able to share this recipe with my readers!

Enjoy!

Lemon Ricotta Cookies

Lemon Ricotta Cookies

Yield: 3-4 dozen cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon

Glaze

  • 1 1/2 cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water

Instructions

Cookies

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.

Glaze

  1. In a small bowl, whisk together the powdered sugar, half the lemon juice and zest until smooth. If the glaze is thick enough to spread at this point, do not add any more juice or the water. If it's too thick add more juice until it's a consistency you like. After the juice is gone, add water until you reach your desired consistency. Adding too much water/lemon will make the gaze too runny, so start with a small amount.
  2. Spoon 1/2 tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  3. Let set for 2 hours before serving.
Lemon Ricotta Cookies

Lemon Ricotta Cookies

Yield: 3-4 dozen cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon

Glaze

  • 1 1/2 cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water

Instructions

Cookies

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.

Glaze

  1. In a small bowl, whisk together the powdered sugar, half the lemon juice and zest until smooth. If the glaze is thick enough to spread at this point, do not add any more juice or the water. If it's too thick add more juice until it's a consistency you like. After the juice is gone, add water until you reach your desired consistency. Adding too much water/lemon will make the gaze too runny, so start with a small amount.
  2. Spoon 1/2 tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  3. Let set for 2 hours before serving.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

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