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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 851 reviews
By eekah
on May 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I decided on implementing this recipe as a mother's day treat because my mom loves citrus dessert combos. I have celiac disease, therefore, cannot eat gluten. Me being a little selfish, it was a conflict of interest to make these cookies following the recipe exactly and ultimately inedible so I took a gamble and in the process have discovered a super easy equally delicious (im assuming way to enjoy these while sticking to my gluten free diet. If you search online, there are hundreds of variations of gluten free flour mixes that require you to buy 3+ different items and measure them out and blah blah. It can be overwhelming and pricey. I found that Fresh&Easy has an AP gluten free flour mix that has a premixed concoction that you can substitute 1:1 cup in just about any recipe calling for AP flour and it won't break the bank. I did go a tiny bit easy on the baking powder and sugar because the boxed flour mix did have a little premixed in it. mom was shocked they were GF
By Michigan Foodie
Oxford, MI
on May 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I agree - "crack" cookies! Moist, dense, a little chewy and nice lemon favor. I made mine bigger and baked them longer. SO GOOD! A nice change form chocolate chip and oatmeal cookies that I usually make. Make these!!
By cnkali_10555283
West Caldwell, NJ
on May 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
CAUTION!!!! These cookies are like crack!!! You won't be able to stop eating them!!! They are SO GOOOOOOOODDD!!!!
Read all 851 reviews