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Lemon Ricotta Cookies with Lemon Glaze Recipe

Lemon Ricotta Cookies with Lemon Glaze

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Average Rating:

Total Reviews: 851

Showing 11-20 of 851

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  • on March 31, 2013

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    After reading several pages of reviews, I felt obligated to try the recipe. It seems people either love these cookies or are disappointed with them. I loved them! I followed Giada's recipe as written. It's important to use real butter (no margarine or spreads and whole milk ricotta. The cookies are light, fluffy and spongy. They remind me of Lofthouse sugar cookies with a delightful lemon flavor. Delicious!


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  • on March 28, 2013

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    We tweaked the flavor a little bit, adding almond extract and a dash of lemon extract to bring out the lemon flavor. These cookies spread so much that it ends up being one giant cookie. My solution; bake them in mini cupcake pans... We love ricotta and lemon idea, but this recipe needed just a little help.

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  • on March 18, 2013

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    These cookies didn't last very long at my house. I only glazed half of them and thought the ones without the glaze were delicious as well. I did use skim ricotta. I'm looking forward to trying this recipe using orange instead of lemon like some other reviewers have stated.

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  • on March 18, 2013

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    Wonderful! I substituted whole milk ricotta for skim and it still came out light and fluffy. I great light, tasty lemon cookie.

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  • on March 17, 2013

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    If you make these the size from the recipe (2 Tbs of dough each you will not get 44 cookies. I got 32. Time-consuming recipe for the yield when you factor in baking and cooling time. I had to bake for 16 minutes. I could only get 8 cookies per sheet because of spacing these, as they do spread. I also had to make additional glaze. I tasted one cookie without the glaze and it was a good, cake-like cookie but not very much lemon taste to it. The glaze was a good addition of lemon flavor. Overall, a tasty treat but if you are looking to make a big batch of cookies, this isn't an ideal recipe for that.

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  • on March 17, 2013

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    Non-descript flavorless lumps of dough with zero texture. We sampled four of them and threw the rest out. A waste of time, money and good ingredients. Don't know what the point of the ricotta cheese, butter, sugar, or lemon zest were because we couldn't taste any of them - just the flour, They didn't even taste baked. The lemon glaze icing was tart but also lacked any real flavor. Some reviewers referred to this cookie as pancake-like. But this would be an insult to pancakes. I know pancakes. I make delicious flavorful pancakes. These were not pancake-like. Not only won't we make these again, we're sorry we made them the first time.

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  • on March 11, 2013

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    These are so light an fluffy, absolutely mouth watering. Very tart but very refreshing! Great summer time treat!

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  • on March 09, 2013

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    These were pretty good, although I didnt care for the lemon glaze. Had a soapy taste.

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  • on March 06, 2013

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    OMG! These cookies are outstanding....and so easy to make! I followed the recipe exactly, and they came out great on my silicone baking mats. I made them as part of a "cookie trio" to give to my children's teachers for the holidays and they almost didn't make it to the boxes! I am not a lemon lover, but I have made these cookies twice since the holiday gifting for our family to enjoy, and they disappear every time!

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  • on March 04, 2013

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    These are fantastic! After reading a few pages of reviews, I decided it would be best to just follow the recipe exactly. Wonderful results. My boyfriend and coworkers gobbled these up quickly. I love the soft cakey texture of the cookie, and the lemon flavor is just right. The cookies are great on their own but the glaze definitely brings them to a whole other level. Easy easy recipe as well. I made the dough before dinner and threw it into the fridge until I was ready to bake. These do not puff up much so you can fill the baking sheet.

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