Lemon Ricotta Cookies with Lemon Glaze

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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

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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!!

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CAUTION!!!! These cookies are like crack!!! You won't be able to stop eating them!!! They are SO GOOOOOOOODDD!!!!

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These are my all time favorite cookies! I had them for the first time a few years ago. One of my friends made them for me along with a few other kinds. I could not get enough of these! I had to have the recipe! I was happy to find out it was a Giada recipe. I usually always love her stuff. I tried it out myself and the results were great! I have never had any issues making them and they always turn out so good! I'm very surprised to see some of the reviews that people don't like them! If you love lemon and you follow the recipe, you'll love these! I make them for any function that needs cookies!

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Verry good and my family allways wants me to make them. Dont listen to the ppl that posted bad reviews because when I make them they turn out nice and fluffy and moist. They aren't like normal cookies though, they are like little cakes and I love them!

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I bake cookies all the time ,so I was excited to try these..NOT good. I made them lge ,they were too chewy I made them smaller they were all dry. the consistency was so strange!!!. I have made other ricotta cookies that were so much better..bottoms cooked long before the twenty minutes she recommended..

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I like giadas cooking but was sooooo dissapointed with these so called cookies, I've never tasted a cookie so bland and floury (if dats a word let alone that lemon glaze..oh god it was nasty (sorry giada.I was so into the receipe and made sure I followed exact measurements nd ingredients but was such a waste of time and money!! I would not recommend these to ny1..total disaster

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I happen to be home from work and caught Giada's show. She was making the Lemon ricotta cookies. My family loves Lemon cookies, cakes, etc. So I thought I would try them. They are marvelous, the family ate them up as soon as they got out of the oven. they are on my MUST bake list.

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I haven't made these myself, but my brother did and he brought them to me for Easter. Wow! Biting into this cookie was like tasting springtime. This was the first time he made them, and he followed the recipe exactly as printed. Everybody loved them. They are cakey, not crispy -- who cares? Isn't there enough room in this world for a variety of cookies? These will become a springtime standard in my house.

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I'm giving this 5 stars because these cookies are exactly as they are supposed to be. I noticed many negative reviews and I think it's only because the majority of people were not expecting a cake-like cookie. Traditionally, ricotta cookies are an Italian dessert and are meant to have a cake-like or spongy consistency/texture. Personally, for myself, I prefer a chewier cookie, like a sugar cookie, and I think the same holds true for many others. I did find however, that 2 tbsp is a bit much for 1 cookie; I cut it to 1 tbsp per cookie since they really do spread a lot. 1 tbsp gives a much smaller and thinner cookie which I really liked. I usually don't care for icing on my cookies but in this recipe, the icing really completes the dessert, giving it a stronger lemon flavor. And for the rest of you who said this didn't turn out right, I can only think that maybe you didn't combine ingredients as directed? I thought this was a great recipe if you enjoy the texture of this type of cookie.