Description
These cookies capture the bright lemon flavor and light, cakey texture of the famous Nordstrom cafe cookies.
Ingredients
Scale
- Dry Ingredients:
- 2 ½ cups all-purpose flour (preferably high-quality, purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 2 large eggs
- 16 ounces whole milk ricotta cheese
- Zest of 6 lemons (use a microplane grater for finer zest)
- 1 ½ tablespoons fresh lemon juice
- Lemon Glaze:
- 3 cups powdered sugar
- ¼ cup fresh lemon juice
- 1 teaspoon lemon extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are just set. Avoid peeking into the oven too often to prevent the cookies from flattening out.
- Whisk together the flour, baking powder, and salt in your large bowl.
- In your medium bowl, cream together the softened butter and sugar with your electric mixer on medium speed until light and fluffy. Increase the speed to high and beat for another minute or two.
- One by one, add the eggs to the creamed butter and sugar mixture, beating well after each addition. Next, stir in the ricotta cheese, lemon zest, and lemon juice until just combined. Be careful not to overmix!
- Gently fold the dry ingredients from step 1 into the wet ingredients using a rubber spatula. Mix until just combined, with no pockets of flour remaining.
- Using a cookie scoop, portion the dough onto your prepared baking sheet. Aim for even-sized balls, leaving enough space between them for spreading.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to devour them warm!
- While the cookies cool, whisk together the powdered sugar, lemon juice, and optional lemon extract in a small bowl until smooth and pourable. Adjust the consistency of the glaze as desired (thicker for dipping, thinner for drizzling).
- Choose your glazing method:
- Dipping Method: Hold a cooled cookie by the bottom and dip it halfway into the glaze, letting any excess drip back into the bowl. Tap the cookie on the edge of the bowl to remove large drips. Place it back on the wire rack to set.
- Drizzling Method: Spoon the glaze into a small ziplock bag or piping bag with a tiny tip snipped off. Drizzle the glaze back and forth over the cooled cookies on the wire rack.