Lemon Ricotta Cookies with Lemon Glaze

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I'm an experienced baker but always read the reviews. I was looking forward to nice cake-like, flavorful cookies. I used a cookie scoop and baked a few test cookies. The cookies taste nice, but have a pancake-like texture. I would not recommend them as a "presentation cookie". I took the remainder of the batter and baked in a 9x13 pan -- will cut the cake in half and fill with something.

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These are a delicious, dainty, cake-like cookie. Based on other reviews I made some adjustments to the recipe. Use bread flour if you don't want your cookies to spread. Eggs and butter should be room temp. I lowered the oven temp to 340 and baked 10 minutes. I also refrigerated the dough a couple hours before using. I kept it in the fridge between batches, too. Hope this is helpful to others

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Made these for cookie gifts and they were well recieved. I had a problem with cooking time and they were hard to handle because they were so soft. They were hard to get off the sheet even after letting them rest over 20 minutes. Mine also spreadout alot. The taste was there but they didnt seem to hold together too well.

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Absolutely delicious. I made these for a family brunch and they were a huge hit! The cookies were nice and soft, and the glaze was smooth and set nicely. May not be for the little ones, though...my poor little niece was not expecting the intense lemon flavor in the glaze and made a face that looked like she had just tasted a mouthful of dirt. I will definitely make these again!

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A wonderful cookie. A nice balance of lemon and creamy ricotta. Everyone raved and I will be adding these lemony gems to my cookie reportoire.

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Not really the texture of a traditional cookie. Not chewy or crunchy but super moist and cake like. Its like a really flattened cake than a cookie and doesn't look very presentable. You can't really stack these as they will get stuck. However, they tasted much better than they look. If you prefer a more typical cookie shape, thicken the dough by reducing the ricotta and adding more flour and baking powder. After I saw how the first batch looked, I added about 1/3 cup flour and 1/2 tsp baking powder and another teaspoon of lemon juice. I just eye balled the measurements so add until it reaches the consistency of regular cookie dough. The cookies still had the same cakey texture but it gave it more rise and prevented it from spreading out.

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Excellent delicate cake-like cookie! If you love lemons you will not be disappointed. Made exactly as recipe stated and they turned out perfect! In my oven, it did take the entire 15 minutes for the edges to turn brown. This recipe is a keeper!!

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I agree with many that 15 minutes was a bit long for the baking. My first batch was over-done on the bottom. My second batch had better luck. I wish I knew the consistency was more like a cake, but we loved the cookie cakes!

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EXCELLENT! brought these to a work christmas party last week and they were eaten up in hours by everyone. This recipe is a keeper!

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These were easy to make, and absolutely heavenly! Watch your cookies after about 10 minutes to see if the bottoms are lightly browning, then take them out of the oven, the top of the cookie will not look done, but allow them to cool on the baking sheet and they will turn out light as a cloud and pure heaven to eat!