Lemon Ricotta Cookies with Lemon Glaze

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They were absolutely fabulous! Can you freeze them? If so how and for how long?

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Amazing!! Love, love, love these!!

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My favorite cookie!

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Wonderful!

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Incredible. I loved the cakey texture of the cookies!

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This cookie goes together beautifully and does not spread out. It has a lovely lemony flavor that is not overpowering. I think it is unnecessary to let the cookies rest on the cooky sheet for 20 minutes, I just slipped the parchment off the sheet and finished the rest of the cookies. I got 42 yummy cookies. Also, the glaze amount is perfect and was just what this cookie needed to be perfect. A great recipe for novice bakers!

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Wow, way to go GDL! These cookies are great. I came here to find a recipe to use up excess ricotta that i had lying around and this fit the bill. I pretty much followed the recipe exactly except I used more lemon zest (about 1.5x more in the cookies and glaze. The cookies are good by themselves but they are really fluffy and not overly sweet - kind of like a semi-sweet fluffy lemon scone. For full dessert factor, you really need to do the glaze. Some plastic wrap under the cookie racks helps with the drippy mess.

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Oh my gosh, these are easily my new favourite cookie! Yummy! we love lemon and these are awesome. So soft, smooth and delicious. These will be a definitely staple in my recipe book!

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This needs 10 stars.. Love them. I am a lemon nut. I love lemony things. I love the softness and the beauty of these cookies. Will be making again. Add lots of lemon if you like intense lemon flavor. I cooked for 13 minutes. Perfect...

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Made these for my husband's coworker as a "Thank you" for lending us power tools. I added 1.5 lemons to both the glaze and the batter for more zing, and it was perfect. Only cooked them for 12 minutes, otherwise the bottoms would have burnt. Soft, sweet, lemoney. Glad I decided on this recipe, I'll be making these again.