Lemon Ricotta Cookies with Lemon Glaze

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I followed the recipe exactly, and these turned out perfectly! The first batch didn't brown quite as much as I would have liked, but I think I just needed to let them sit in the oven for another minute or two because the second batch had better color. The cookies are super moist and the lemon is so refreshing and unexpected. I brought these in to work and everyone raved over them. I will be making them again soon to bring to holiday gatherings!

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i made these cookies today and they were super yummy! the fresh lemon peel and juice just give it a fresh kick and they are not too sweet or tart either...i used skim ricotta cheese and they turned out yummy...my new fave cookie and i am going to try it with orange instead to see how that comes out!

p.s. a tip, i made the batter yesterday and put in the fridge to chill and then i baked them today...i feel that gives them the right golden color you are looking for! good luck you too will fall over for these cookies!

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I made these for the first time and loved the fresh lemon flavor. However, I didn't realize until I was scooping the ricotta into the batter that it was the "light" version. I thought the cookies were still great. They do have a more cake-light texture, but that was fine with me. I will definitely make them again and use regular ricotta. That may give them a slightly tighter texture...not sure about that. The lemon glaze makes this cookie...don't skip it. They are beautiful on a tray and smell awesome.

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I'm pretty sure something went wrong. I followed the directions and I'm sure i got everything right, but, I'm not sure if my cookie sheets are too thin or my oven sucks but my cookies were cake like..not crunchy, not chewy. Taste was good, but they didn't taste like cookies, just like a very thing piece of cake..They browned but i guess didn't cook all the way. ..did anybody else had this happen to them?

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Unlike the one comment which didn't like the cookies (I believe it was because of the splenda as I have substituted that in certain cookie recipes and have been disappointed, everyone in my family especially my two daugthers loved them. The cookies were a moist cakelike consistency and the lemon flavor was so refreshing. I am making them again for our holiday party!!!

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I consider myself an accomplished baker and I did read the first few pages of reviews prior to making these and took the steps I thought would keep the cookies from spreading, chilled the dough for 30 minutes before using, added additional flour after the first batch spread, kept the cookie sheets and the dough cold as well. At the end of the day, it''s the recipe, not the baker. While these were not anything I would serve in their original condtion, they were worth salvaging. After they cooled, I dipped my star cookie cutter in powdered sugar and cut stars from the cookies. I brushed on a very thin layer of the glaze, topped with a bit of lemon zest and they turned out good enough to serve. In the future however, I will stick to using ricotta in my pancakes, very yummy!

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These cookies are delicious! I made them last night to bring in to work today, and they're already gone!!! The lemon icing may be a bit strong for some people, but I love it! It's the prefect mix of tang and sweet. We have a lemon tree that overproduces, so I'll definitely be making these quite frequently.

For the person who hated the recipe, but used low fat ricotta and splenda.....don't complain about the recipe when you didn't even follow it!!!! If you want something to actually taste good, you have to use the real stuff, not low fat! If you're that worried about the ingredients, search for a healthier recipe to begin with.

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I tried this recipe out based on the great reviews, and I hate to be the dissenting opinion, but I thought these cookies were awful. They were chewy - but not in a good way and the lemon glaze qas nothing to write home about either. Now I did use lowfat ricotta rather than whole milk ricotta and Splenda rather than regular sugar, but still...I was so disgusted I threw the whole batch away.

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I make lots of Italian cookies and every one of them has to be a high end cookie. My first batch just came out and cooled. I love them. They will be on my list every year! Even without the glaze yet, they are scrumptious.

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I added more lemon juice and zest to the cookies and icing and my friends loved them! They keep great, and were great cookies to gift out at Christmas.