6 Videos | Photo: Lemon Ricotta Cookies with Lemon Glaze Recipe
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.
Per Cookie: Calories: 113; Total Fat 3.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 13 grams Fiber: 0 grams; Cholesterol: 20 milligrams; Sodium: 76 milligrams
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By got2burself
on June 12, 2013
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It's like a mouthful of sunshine in every bite! These cookies are absolutely amazing, and I'm wondering what people did that made them not so. First off, DON'T eat them right after they come out of the oven. They taste slightly doughy and you can barely taste the citrus flavor. After they cool is when to dig in! They are a cake-like cookie that the citrus flavor really compliments. I changed the recipe slightly: lemon/orange, 1 tsp vanilla, decreased flour by 1/4 cup. Also, these cookies will NOT brown on top. Even though they don't LOOK done, if they are starting to brown at the edges, they are done.
By flueln_6798699
Daytona Beach, FL
on June 06, 2013
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This is an excellent cookie. My wife made a batch with the following modifications. As we have two gluten sensitive friends, she substituted oat flour for the regular flour, and she doubled the baking powder. The oat flour lent a subtle bitter earthiness to the cookies which was lovely. She took them to the friends' birthday party and they all disappeared pronto. Thanks Giada. I'd be curious to hear if you've ever tried substituting oat flour and what the results were.
By denise04c_11115262
Clayton, GA
on May 30, 2013
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I don't really understand a lot of the comments about the cookies being bland. These are so good. The cookies have a nice lemon flavor and the icing has a well balanced lemon flavor also. They are more of a cake cookie rather than a crisp or chewy. My husband likes the cake cookies so it was a home run for him. Personally I think there wonderful and will be making them again.
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