Lemon Ricotta Cookies

Directions

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In a large bowl, add sugar, egg, ricotta, vanilla, lemon zest, and lemon juice. Mix well to combine.
In a medium bowl, add flour, baking powder, baking soda, and salt. Whisk to combine.
Gradually add dry ingredients to wet ingredients. Mix well to combine. Refrigerate dough at least 2 hours before baking.
Preheat oven to 350°F. Lightly coat two large baking sheets with cooking spray.
Spray hands with cooking spray. Shape 12 dough balls and space evenly on baking sheet. Top with poppy seeds.
Bake 15-20 minutes, or until cookies are lightly golden brown. Cool completely before serving.

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