Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Care Packages

Rated: 5 stars out of 5Rate itRead users' reviews (253)

RECIPE
COMMENTS & REVIEWS(253)

Cook Time:
15 min
Level:
Easy
Yield:
44 cookies

Times:

Prep: 15 min
Inactive Prep: 2 hr 0 min
Cook: 15 min
Total:: 2 hr 30 min

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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

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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Comments & Reviews

recipe Lemon Ricotta Cookies with Lemon Glaze
Ashley Jamaica, NY 02-09-2010
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Fantastic!
Rated: 5 stars out of 5

My mom makes ricotta cookies every Christmas with a plain glaze, so when I saw this recipe with the lemon addition I had to... give it a try. The lemon flavor is fantastic. I kept some cookies unglazed and found that they were perfect with a cup of tea. Not too sweet, not too tangy, perfect. But the glaze is great too! I kept my cookies small, just as my mom does with hers, and found one teaspoon to be a good size. Read more
recipe Lemon Ricotta Cookies with Lemon Glaze
Rachel New York, NY 02-08-2010
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AMAZING cookies
Rated: 5 stars out of 5

I altered this recipe to put 2 Tbsp poppy seeds in them (making them lemon poppy ricotta cookies) and I get so many... compliments on them. My friends keep demanding that I make them for their parties and my boyfriend who doesnt even like lemon loves them. I use a pastry brush to brush on the glaze (2 coats). The glaze really makes these cookies pop. Otherwise the recipe does not need much tweaking. Read more
recipe Lemon Ricotta Cookies with Lemon Glaze
Yvonne Kernersville, NC 02-08-2010
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Delicate & yummy!!
Rated: 5 stars out of 5

Not too sweetand just the right amount of lemon.Giada's done it again!!!
recipe Lemon Ricotta Cookies with Lemon Glaze
Patricia New Milford, NJ 02-06-2010
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DELISH
Rated: 5 stars out of 5

I love these cookies. My favorite lemon dessert is lemon squares. Now I think this cookies tops them???? It could have... been a misprint about using 2 T? I think it should have been 2 t?? Even 1 t is enough for one cookie. I put the cookies in my fridge after icing them, and the icing gets hard in about 15 minutes. I'm adding this recipe to my Christmas Cookies, that I make every year for my Grandkids. Read more
recipe Lemon Ricotta Cookies with Lemon Glaze
Jill Columbus, OH 02-05-2010
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Great
Rated: 5 stars out of 5

I even made these with a gluten free flour substitute and they still turned out great. Love the icing.
recipe Lemon Ricotta Cookies with Lemon Glaze
Ingrid Auburn, AK 01-25-2010
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Amazing!
Rated: 5 stars out of 5

These cookies are so addictive! They weren't quite what I was expecting---soft, and cake-like, but so, so delicious! The... glaze is really what makes them. I made the following changes to the recipe: Since I didn't have any ricotta cheese on hand, I substituted a cup of plain yogurt, which seems to have worked fine. I also only used 1 TB of dough per cookie, and I baked them for 9 minutes (any longer and I found they dried up too much. Plenty of glaze is a must---I could almost eat that glaze by itself! Read more