Lemon Ricotta Poppy Seed Cookies

Preheat oven to 350°F and line 2 sheet trays with silicone mats or parchment paper.

Combine flour, baking powder and salt in a bowl and whisk to aerate. Set aside.

Get out a stand mixer fitted with the paddle attachment and combine sugar, butter, ricotta and lemon zest in its bowl. Beat thoroughly until pale and fluffy. Add lemon juice, followed by eggs. Finally, turn speed to low and slowly add dry ingredients until you have a soft dough. Turn off mixer and switch to a spatula to fold in poppy seeds.

Use a 1 1/2 inch cookie scoop to scoop perfect mounds of the dough right onto the prepared cookie sheets. I fit 15 on each of my two sheets for the first batch. Bake for 15–20 minutes, until set and slightly golden around the edges. Let cool for 5 minutes or so, then transfer them to a rack to finish cooling. Let the trays cool for another 10 minutes or so, then fill them up again for the second batch. This recipe yielded 55 cookies total using that cookie scoop, so the second batch had 15 on one sheet and 10 on the other. Once the second batch bakes and cools, seal them in containers and serve them as needed! Enjoy!