Lemon Ricotta Cookies with Lemon Glaze

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr 20 min
Cook:
15 min

Yield:
44 cookies
Level:
Easy

NUTRITION INFO
Ingredients
  • Cookies:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
Directions
Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.


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4.5 982
fantastic and easy!  These come out great every time .... I have also substituted the lemon for orange (at times) and both are delicious! item not reviewed by moderator and published
I tried a bunch of new cookie this holiday season, and these were, by far, everyone's favorites!  The texture is best the day you make them, but I'm on day 5 and still enjoying them a great deal!! item not reviewed by moderator and published
These were nice and lemon-y, for sure.  And a good break from standard holiday cookies.  Although they weren't festive, may have to add some food coloring next time.  My icing didn't run off, therefore, were very sweet.  No one complained.   item not reviewed by moderator and published
Delicious, but these were not like cookies in texture.  I loved them, but even my daughter commented that they were like muffin tops.  They were cake-like and so good.  However, if you want a cookie, you may want to look elsewhere.  item not reviewed by moderator and published
These cookies are a big hit with the annual cookie swap!! I moved and can't participate anymore but that doesn't stop the girls from asking for the recipe!! Soft, light, just straight up delicious item not reviewed by moderator and published
<span>Have made these cookies a few times in the past and while we love the flavor and the taste when first made, they never seem to hold up. Keeping them refridgerated doesn't seem to help. I use all purpose flour and follow the instructions, but they always end up getting mushy and then the icing, which was hardened, stars 'melting' just don't know what to do. Seems like these can only be made the day of use as this is happening 12 hours after they were made....anyone have any advice?</span> item not reviewed by moderator and published
Fabulous cookie recipe.  Many of my "cookie exchange" circle prefer a soft cookie over a crisp cookie, so for them especially these cookies are great!  Even for crisp cookie preferences, the flavor of this cookie is so wonderful, no one cannot love them.  One small caveat, as I baked these ahead a day or so for mailing to loved ones and friends, I stored them in an air-tight container, and the glazel "melted" from the cookie's moisture.  I sprinkled a bit of powdered sugar over them to absorb (or perhaps disguise) the melted glaze.  These cookies are best used for immediate consumption, and risky for mailing.  Though I love them, it would be a shame for others to receive them in less than optimal condition.  Thanks Giada!  Best lemon cookie ever   :) item not reviewed by moderator and published
These are delicious cookies, very similar to her orange ricotta pound cake! Will definitely make more batches before the holiday. item not reviewed by moderator and published
<p>I made 6 dozen of these for a cookie exchange.  Never made them before.  They were simply excellent.  Only change I made was to add a bit more baking powder as someone previously suggested.  I was also generous with the lemon zest.</p><p> </p><p>to previous commenter:  I don't know if white chocolate and lemon go together.  If they do, it should be fine.  I like the lemon glaze myself.</p> item not reviewed by moderator and published
I haven't yet tried it but I know I will love it. Can i incorporate white chocolate into the glaze? item not reviewed by moderator and published
I made these cookies gluten-free by using 2 cups almond meal/flour and 1/2 cup coconut flour. They turned out moist, delicious and full of flavor. They were even better the second day. Awesome recipe!<br /> item not reviewed by moderator and published
could you use cream cheese instead of ricotta? item not reviewed by moderator and published
So I cheated &amp; used 2 pouches of pre-packaged sugar cookie mix. Threw in the add-ins according to the directions &amp; used the bake temp &amp; time from there too. Added in about 1/2 cup extra flour as the batter was really wet, like cake batter. Will cut down everything by half next time because the yield was over 5 dozen using about a 1-inch scoop. Nice soft cookie with light lemon flavor! The kinda texture I was always looking for! I ditched the glaze because it was too overpowering. Probably would  be good as a vanilla cookie too! Thanx! item not reviewed by moderator and published
The absolute BEST.  As is, no adjustments.  item not reviewed by moderator and published
Love, love, love this recipe. I make them all the time and they are a huge hit! item not reviewed by moderator and published
Cookie texture is similar to moist muffin tops, and they are so delicious glazed or unglazed!  Simple, easy recipe.  This has become a favorite at our house.  item not reviewed by moderator and published
Great recipe with even greater results. Cookies were delicious. Very flavorful. Baked between 10-12 minutes. Incorporated a Mexican flair by dashing tajin seasoning on top of cookies.  item not reviewed by moderator and published
Can I use bottled lemon juice?  item not reviewed by moderator and published
I made these cookies with a combination of meyer lemon and regular lemon. I used the juice and zest from both for the cookie alone. I used full fat ricotta to cut down on the moisture content. I mean it's a cookie, I don't plan on eating the whole batch. :))  I also added half of a vanilla bean. In place of AP flour I used bread flour. I often make cookies using bread flour because it makes a higher cookie. TY Alton Brown for that tip. I used the meyer lemon and regular lemon in the icing as well. I reduced the bake time to 10-12 minutes and used a small ice cream scoop. I just happened to have the meyer lemons, and regular lemons are always yummy. I can't understand the reviews that said these have no taste. Perfect with a cup of tea. Especially in the winter when you're dreaming of summer. item not reviewed by moderator and published
My seven year-old and I made these as a thank you gift. The cookies had great flavor and she loved being the designated dipper. We used a cookie scoop and had five dozen cookies, necessitating an extra 1/3 recipe of glaze. Ricotta is not just for pasta anymore! Thanks for an awesome recipe! item not reviewed by moderator and published
I used my store bought cookie scoop that is maybe a smidge over a tablespoon. It turned out 58 cookies. I used lowfat ricotta and didn't see any difference visually. Can't vouch for taste since I haven't made them with full fat before. item not reviewed by moderator and published
These were fantastic! I just added a little bit more baking powder so it will rise a little bit more. I will be making this again!!!! item not reviewed by moderator and published
ok.,.....so.....I love lemons, but I was so disappointed with these cookies.  They came out like flat spongy pancakes.....seemed like there was too much ricotta.  What did I do wrong?  I used cake flour and it was a very humid day....could that be it??? item not reviewed by moderator and published
These are delicious!!! I've made them multiple times and they are always a huge hit!!  item not reviewed by moderator and published
This is the first of Giada's recipes I've tried and it was a total win. My gosh, these cookies came out soo yummy! Next time I will have to try the tip to dip the cookies into the glaze as they were a pain to spread one by one with a spoon. I also did the 1T per cookie as 2T is too much. I was also generous with the zest and added another lemon. Thank you Giada! item not reviewed by moderator and published
These are great.  Wonderful lemon flavor.  I too used part skim ricotta, which worked out fine.  Also, when I realized you wouldn't get anywhere near 44 cookies using 2 T. per cookie, I did it with 1 T. and Ilike it better.  They were still good size cookies.  <br /> item not reviewed by moderator and published
The perfect cookie for Easter.....these are delicious!!  They are super easy to make...no adjustments are needed to the recipe.  Tip: simply dip the top of the cookie into the icing...it frosts up perfectly.  Another keeper from Giada! item not reviewed by moderator and published
15 Mins was way to long to bake these. They Burned. I would bake them at like 12 mins and check on them. item not reviewed by moderator and published
Don't understand the negative reviews!!!  These are excellent but I wouldn't call them cookies in the traditional crunchy way. These are more like flat cupcakes.  Excellent flavor.  Everyone at my office loved them and asked I make more. item not reviewed by moderator and published
I made these cookies for Christmas, and then a few times after....they were that good!!  I am no "chef", by any means, and this was a very easy recipe to follow.  I also made the cookies smaller, bite size is perfect and you will obviously yield more - bonus!  Dont be discouraged by negative reviews, just adjust to your liking, you won't be disappointed. item not reviewed by moderator and published
If you like lemon and you do what the other reviewers suggest, 1T dough instead of 2 and more lemon zest you cannot go wrong.  These are yummo...just sayin' item not reviewed by moderator and published
I saw Giada make these on the Food Network on a show making things to send to college students.  I sent them to my daughter who was studying abroad in Germany for a year.  She and her friends loved them.  They mailed easily and stayed fresh.  This is one of my favorite recipes. item not reviewed by moderator and published
I made these today with lime instead of lemon (since that's what I had in the house) and I cut down on the sugar in both the cookies and the glaze.The ricotta makes them so light yet chewy. My didn't turn into pretty rounds, but that may have been my error. Everyone loved them! item not reviewed by moderator and published
I LOVE these cookies!  For the reviews that say they are tasteless or gross:  I doubled the amount of lemon zest and lemon juice.  I also made the cookies half the size so they were bite-sized (cook 11-13 mins if you do this, though!).  They tasted great after that! item not reviewed by moderator and published
Cakey, moist,  and have a delicious, soft lemon flavor! I replaced the ricotta with cream cheese and they turned out equally as good. Definitely saving this recipe. item not reviewed by moderator and published
Absolutely delicious.  They are by far some of the best I have ever had and my family agrees.<br />Gloria<br /> item not reviewed by moderator and published
The worse tasting cookies ever. It doesn't even deserve one rating.  Can't imagine why almost every comment is how good they are.  Pretty tasteless.  I can't tear this recipe up quick enough. item not reviewed by moderator and published
Worst tasting cookies ever, they don't even taste like cookies, more like thick and doughy pancakes. Don't waist your natural resources on this one! item not reviewed by moderator and published
meh. good, but not a keeper. cookie itself needed more lemon flavor item not reviewed by moderator and published
Absolutely delicious! As another reviewer mentioned, I too used about 1 tablespoon of dough rather than 2. Love a smaller cookie. Wonderful lemon flavor. If you use less dough, I found the baking time was around 11 minutes. item not reviewed by moderator and published
Great cookie! I don't consider myself a baker, but this recipe was simple and easy to follow. I will definitely make these again, but you don't need 2 tbsp of dough. The cookies were huge. The glaze magnified the taste immensely. item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
These were disappointing considering all the good reviews. These cookies do not have a good taste. item not reviewed by moderator and published
Wow! These are good!! Easy and good!! I want to through ricotta in every cookie I make now! I will admit that among all my other holiday cookies these fell short on the beauty factor but once I told people what they were and they tried them they couldn't stop raving about them. A year round keeper! item not reviewed by moderator and published
We loved these cookies! They were gone then next day! We did cut down the lemon juice to half for the frosting. And omitted the zest just because we thinks her ricotta should be the star of the show. item not reviewed by moderator and published
These cookies are fabulous and are always a big hit when I bring them to parties. The one thing I changed to lighten the recipe is to use part-skim ricotta instead of whole milk ricotta. There is no reason to add the full fat ricotta - they are light and moist and perfect with the part-skim!!! These cookies make a great gift for the holidays and the recipe is easy and foolproof. Just check the cookies at 10 minutes to make sure they don't over bake. The ideal consistency is moist and cake like. item not reviewed by moderator and published
Like the lemon. Try soft Anise Cookies with Ricotta too! recipe http://69.195.124.175/~dashofth/soft-anise-cookies/-really different and delicious! item not reviewed by moderator and published
These cookies are sooooooo delicious. I made them for the first time a couple of days ago. My husband had one, loved it and took the whole batch to work the next day. Not one cookie was left. I used part-skim instead of whole-milk ricotta. For sure I'm gonna make some more. item not reviewed by moderator and published
We've been making these for several years as gifts and can't stop now. :) Does anyone know if the dough can be made ahead and frozen? We make a huge amount of them and being able to freeze the dough would be a big help. These are our favorite cookies! item not reviewed by moderator and published
perfect to bring to a ladies night in. It was a hit! item not reviewed by moderator and published
Absolutely delicious. If you find the cookie to be a little heavy, drain the ricotta for an hour before mixing the dough. That will make the cookies much lighter, especially if the ricotta is on the wet side. And there's no need to get locked into lemon if you like other flavors. I've made these with orange, raspberry, cherry and peach and they come out great no matter what. Lemon cookie with a raspberry glaze is a personal favorite. item not reviewed by moderator and published
AMAZING!! the only thing I did different to the recipe is I used homemade ricotta cheese and reduced the baking time item not reviewed by moderator and published
These cookies are amazing, soft and delicious. I have made three times already. item not reviewed by moderator and published
Absolutely delicious! I've been reading quire a few reviews saying that the cookie itself without the frosting is quite plain, but I have to disagree. I tried a cookie without the frosting and it still tasted nice and refreshing with a faint quick of lemon. However, the frosting just enhances the flavor by 100 times, creating a nice sweet but sour contrast. God I could get fat with these.... I found that I added a bit more lemon juice than required, but that's just my personal preference. I find the lemon just makes the cookie very refreshing and fit for tea with the queen! Whoever hasn't tried it yet, what are you waiting for? :P item not reviewed by moderator and published
These cookies are heavenly delicious!!!!! ; ) item not reviewed by moderator and published
Excellent. This will be a go to dessert recipe for dinner parties. The bottom of the cookie is crunchy and the middle is cake-like. I used 2 tablespoons of lemon juice and 1 tablespoon of water in the glaze just so the lemon flavor is not too overwhelming. item not reviewed by moderator and published
These were very quick and easy. I will agree with other reviewers that "cookie" is a bit misleading. With the ricotta, they are really more like little cakes, but still so delicious! And I don't even like lemon desserts! I was in a bit of time crunch so I took these shortcuts.. I took the cookies off of the baking sheet almost immediately and let them cool on a rack for just 10 mins before glazing. Then put them into the freezer for 30-45 mins to set the glaze faster. item not reviewed by moderator and published
I followed everything exactly...they didnt turn out very good. They were more little bread rounds than cookies and they left a dry unpleasant after taste in your mouth. I cooked it the 15 minutes, I let them cool off...everything exact, they just didnt taste very good. item not reviewed by moderator and published
Very very good and easy to make too. item not reviewed by moderator and published
Delightful! My husband &amp; I made these together. He's a cookie monster, but Ricotta? We followed the recipe to the letter. Used parchment on 2 air trays &amp; one darker sheet. Baked them in an electric oven on convection bake for 15-18 mins, 3 levels, until all cookies were golden on the edges. After they cooled, we frosted them. To our surprise they were so light, fluffy &amp; cake like, but, we thought we hadn't baked them long enough, because they were not crispy. However, we loved them for what they were. Wonderful. So, I decided to leave a review &amp; realized that if I had read all the reviews prior to the bake, I would have known my cookies came out exactly as they should have. I will make these often, since I prefer the texture for tea, coffee &amp; milk snacking! Next time, one Tbls. vs. two. We got 36 very large cookies. item not reviewed by moderator and published
Just had these cookies at Giada's new restaurant here in Vegas. OMG, they were delicious. Plan on making them for an upcoming tea party. I was thrilled to find the recipe. item not reviewed by moderator and published
hey guys i just made these and was wondering if i should refrigerate them or keep them outside the fridge/ How long do they last? item not reviewed by moderator and published
These cookies are amazing! Such an easy recipe. item not reviewed by moderator and published
Delicious and perfect every time! item not reviewed by moderator and published
just finished the last batch. Not what i thought they would be, disappointed. Hoped they were going to be crisp and thin &amp; lovely. Bright side; now I have an excellent scone recipe! Loads more zest and maybe some clotted cream, delish! Also, another commenter mentioned madeleine cookies -brilliant idea! I would recommend to food network to provide taste description. item not reviewed by moderator and published
WOW!! so good!!! item not reviewed by moderator and published
Delicious flavor, but didn't last well the second day. item not reviewed by moderator and published
Perfection! Soft tender cookie with a light and delicious glaze!!! item not reviewed by moderator and published
I made these for a BBQ today and they turned out great though they were a lot bigger than I thought. I should have used one tablespoon instead because as one reviewer pointed out they started to spread and overlap each other. Need to buy one of those ice cream scoopers...the glaze was very easy to make and apply. The cookie has a cake like texture and without the glaze I don't think it tasted as good. One person said it was one of the best cookies she's ever had! My first recipe from Giada and look forward to trying out more recipes from her. item not reviewed by moderator and published
I have made these cookies at least twice a month since January, using every citrus I could get my hands on (lemons, blood oranges, clementines, limes...) and I have to say they are a HUGE hit every time I make them. I make them teeny tiny so I have to double the glaze and it actually ends up making about 8 dozen 1-inch cookies. Also, I add vanilla to the glaze and it almost tastes like a creamcicle in cookie form. Family favorite, for sure. item not reviewed by moderator and published
Really like these cookies, they turned out great on my first try. As mentioned the texture is more "cakey" than traditional cookies but that is one of the things I love about them. The cookie itself is not super sweet but when you add the delicious lemon glaze you have all the sweet and sour you need I used a tablespoon of batter for each cookie. My oven needed exactly 14 minutes for the cooking time. I found that they didn't need a full 20 minutes to rest on the baking sheet. Since I needed the sheet to make the next batch I only gave them about 10 minutes to rest then moved them onto the countertop. Also I didn't have 2 hours for some of them to harden so I stuck them in the freezer for about 30 min and that worked fine. item not reviewed by moderator and published
These were so easy and are wonderful. I will make again. These will make a great Easter cookie. item not reviewed by moderator and published
So very good. I halved the lemon juice and zest and added a teaspoon of vanilla (brother doesn't like lemon). I also used a vanilla glaze. This is such a great base recipe. The texture is fluffy and kind of sticky. They remind me a little of madeleines. We LOVED them and could not stop eating them. item not reviewed by moderator and published
Made these for work-it got RAVE reviews. While making them at home, every time I turned around my 2 year old had snuck another one off the counter. They are amazing. item not reviewed by moderator and published
One of my favorite cookies. I have also made variations this recipe. An interesting twist in one variation, I added fresh chopped tarragon to the glaze. item not reviewed by moderator and published
I didn't like these as much as I thought I would. They tasted more like a drop biscuit than a cookie, but didn't have the flakey buttery pleasure of a biscuit. They need something more -- a snappy crispness, a sharper tang, or just some bit of surprise...like maybe small pieces of candied lemon rind or something similar? The cookies needed an extra six or seven minutes in my oven, in order to get some color on the bottoms. I applied the glaze with a silicone pastry brush, which worked better than the recommended spoon. item not reviewed by moderator and published
Very delicious cookies. Like another reviewer said, these are more scone/cake like than cookie. But I thought that was a nice surprise. They are pillowy soft. I tried one without the icing and found it to be a bit flavorless and plain. But with the icing they are indeed fantastic. I like a nice strong lemon flavor so I added the zest from 2 lemons to the icing. Definitely keeping this recipe to make again. item not reviewed by moderator and published
great recipe! very simple and delicious. I highly recommend this to anyone who is a beginner in baking! item not reviewed by moderator and published
I really enjoyed these cookies even without the frosting. I usually get a 2 pound container of ricotta cheese when I make lasagna and always have some left over. Now I know what to do with it. I can always add food coloring depending on the season. Today I added green for St Patrick's Day. Yummy. I will be making them again. item not reviewed by moderator and published
This recipe came out great! Soo good! Taste somewhere between a cookie and a scone. They were a hit with everyone. item not reviewed by moderator and published
All I can say is "Christmas cookie tray" yes! item not reviewed by moderator and published
These are so awesome!!! I make them all the time and they always turn out great! They are also very fluffy. Yum! item not reviewed by moderator and published
What a great cookie! Yes they are cake like, but so delicious and moist. I was looking for something different than just lemon bars and this is it. The lemon flavor is perfect, and this recipe is easy to make. This will be a keeper to make again. item not reviewed by moderator and published
Loved these cookies and glaze. They were too tart for my husband, but admittedly I added just a hint of lemon extract to the glaze. Never too much lemon for me. After reading other reviews, I backed off the 10x sugar some on the glaze, and added a pinch of salt to offset the sweet. These are a keeper item not reviewed by moderator and published
These are WONDERFUL! Hubby was afraid of the ricotta cheese, but he gave them a chance and LOVED them. thank you. item not reviewed by moderator and published
These are, without a doubt, the best cookies I've ever tasted. They're so light and fluffy and then that glaze-- oh my gosh, it just completes the cookie. It's sweet and tart and then the cookie (which isn't overwhelmingly sweet like a lot of other cookies I've had) counterbalances the tartness and it's really just a match made in heaven! I see myself making these over and over again. If you love lemon things like me, I definitely recommend giving this recipe a try to those who haven't already! item not reviewed by moderator and published
These cookies are so good and moist! I add sprinkles on top to make them more festive for the holidays item not reviewed by moderator and published
I've been making Giada's LEMON RICOTTA cookies for several years. Now they will debut at my cousin's wedding in March. The cookies are so moist they can be made well in advance. Thank you Giada! item not reviewed by moderator and published
LOVE LEMON? THEN YOU GOTTA MAKE THIS COOKIE!!! Somehow I never tried the recipe until now, but it's a MASSIVE WINNER!! Consistency is DELIGHTFUL, flavor is AMAZING!! As a lemon-lover, I tripled the lemon juice in the glaze &amp; added a little extra lemon juice in the cookie itself. PHENOMENAL!!! Refreshing &amp; not too sweet. THANKS GIADA!!!! item not reviewed by moderator and published
These cookies are very delicious. The only reason I didn't give five stars is that the glaze is very, very sweet. The glaze is so sweet to the point that I can only eat a few small bites of a cookie. If you like a milder cookie then this recipe may not be for you. Its a really easy recipe though so give it a try! item not reviewed by moderator and published
I made these cookies a few days ago and although they were good, they are not american cookies- they remind me more of European cookies. They are more like cake- very moist and soft. They are also very light and refreshing - my picky teenage son who's not really into sweets, loved them. I had to bake them longer than the recipe asked for. One tablespoon of batter per cookie is too much, they ended up spreading and touching on the baking sheet on the first batch, so I used a teaspoon for the second batch and that yielded smaller cookies. I didn't like the glaze- it was too hard and sugary, but that might be a matter of taste. item not reviewed by moderator and published
Absolutely awesome cookies and I am ALWAYS asked for the recipe. However, I discovered a few things the hard way: 1. Parchment paper is absolutely necessary to keep the wonderful cake-like consistency. 2: Give them PLENTY of room to spread. 3: A cookie scoop makes the baking process MUCH easier and results in more uniform cookies. 4: The combination of 375 degrees and 15 minutes is too much. I cut the cook time back to 14 minutes and was fine item not reviewed by moderator and published
Awesome item not reviewed by moderator and published
Great flavor; definitely use parchment paper so the bottoms don't brown. For a light summer cookie I thought adding a bit of fresh rosemary to the icing. item not reviewed by moderator and published
The cookies were very good but the temp. is not right for these cookies in most ovens. And like most people said the amount of batter is wrong . I dropped mine by teaspoons and they started to come out great. Great recipe but you had to stay on em if you weren't going to lose the ingredients you bought. item not reviewed by moderator and published
Had everything to make cookies but ricotta, found a recipe for homemade by Ina. (I live far from a grocery). The cookies were dynamite. Don't know if I had 15 oz of ricotta but they turned out great. Definetly a keeper! item not reviewed by moderator and published
I was looking for something different to use up lemons that my neighbor gave me (their tree is going crazy this year). These are a cakey cookie but fantastic! I did use 1/4 cup less flour and a teaspoon of vanilla as someone suggested. Will definitely make again. Of course I shared with my neighbor item not reviewed by moderator and published
Agree that 375 is too high causing dark bottoms, and crispy edges. 325-350 would be better. Also, the recipe should have the smaller amount -(heaping teaspoon instead of tablespoon) spooned onto the trays. I got 57 cookies. It also matters what type of tray used. I got the dark bottoms when using two very thin aluminum trays over 50 years old, and on an air bottom tray, got the cookies with light bottoms, and a bit more elevated, though needing 5-6 minutes longer. I did find the finished product not as soft and tasty as a previous recipe I've tried. I used a store name brand of flour (bleached), and ricotta (packaged,rather fine). That could be the problem. I would suggest using the real thing of ricotta from a fresh batch (not packaged), usually found at any Italian store,and a well named flour product. The icing was great, and just what was needed to enhance it. item not reviewed by moderator and published
Couldn't stop eating these! Sooooo good!!! item not reviewed by moderator and published
These cookies were a hit with everyone. I followed other reviewers advice and made them small (1 tablespoon). I also turned the pan every 7 minutes. I cooked them longer than suggested. I took them out when they browned a little. They have a consistency of a cake rather than a cookie. They were very easy to make. item not reviewed by moderator and published
Thanks for your comment you just may have saved my day! What add-ins did you use? item not reviewed by moderator and published
So in other words, you didn't make THIS recipe. item not reviewed by moderator and published
Cake flour does not work the same way as all purpose flour.  Try using all purpose flour.   item not reviewed by moderator and published
I do agree we love this. item not reviewed by moderator and published
I'd have to guess you didn't follow the recipe correctly or something, because I haven't experienced a single person in my personal life who thought these were anything short of amazing. item not reviewed by moderator and published
Try the cookies without the glaze. It might help?(that's what i did) item not reviewed by moderator and published
just a little word of wisdom, Ricotta doesn't crisp in any way; so I don't know why you would assume a cookie with a large amount of ricotta would crisp item not reviewed by moderator and published
I'd recommend getting your oven checked for leaking heat. It shouldn't take that type of extra time item not reviewed by moderator and published
You are right these are European .These are a traditional Italian cookie just like my Nana made. item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies