Lemon Ricotta Cookies with Lemon Glaze

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After reading many of the reviews, I knew to expect a cake like texture and I don't like cakey cookies, yet I could tell by the ingredients that these could be very good. So I spooned the batter into mini bundt pans and a muffin pan that I sprayed with canola oil before hand. They came out great, more like a doughnut. They came out crispy and brown on the bottom, which was a nice contrast to the cake like texture throughout. I added an additional 1 teaspoon of Lemoncello (an Italian lemon liqueur to the batter. If I didn't have lemoncello, I would have used lemon extract. I made a batch of cookies, my family and I much preferred them made in the muffin/bundt pans. This one is a keeper.

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These cookies are simply Delish, I like my cookies to have some crunch so if that is what you are expecting then find another recipe. However they are a great light snack. I cant't stop eating them, they have that lovely lemon taste and scent that I love. I think 15 minutes is way too long, in fact half of my cookies burnt when I baked them for 15 minutes. the other half came out fine when I baked them for 12 minutes. Happy Baking.

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I was trying to figure out why there were so many five star reviews yet so many one or two star reviews. I realized that you just really like this cookie or you really don't based on personal taste. I thought it was great to have as an alternative to the super sweet chocolate desserts I had as another option for people who aren't into that. Will definitely make them again..I made them exactly as stated in the recipe.

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One of the worst cookies I have ever made. Based on reviews, I thought it would be delicious, but I was very disappointed. The texture was not like a cookie, but almost like bread. The flavor of the cookie was just off and the glaze was much too sweet, and nothing special about it

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Wonderful cookie recipe. Made them for a cookie exchange party, and they
were well received. Wonderful lemon flavor, not too sweet,cakelike and light. Very easy to make, I refrigerated the batter for 30 min. These cookies are wonderful with a good tea and close friends!

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I substituted sour cream for the ricotta cheese and they turned out great! Everyone loved them!

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The cookies came out perfect except the cook time was a little too long for my oven. 13 minutes would have been sufficient. I made them a little bigger than the recipe suggests and they are wonderfully cakey and fluffy. The glaze needed a little more lemon juice I found. It was much too thick with only 3 TBSP. I definitely recommend this recipe - it's delicious!

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really great recipe. I made them on a whim as part of my christmas gifts to my friends and neighbors. I altered the recipe by using orange zest and orange juice as a substitute for lemon zest and lemon juice in both the cookie and the glaze. Also added dried cranberries since orange and cranberry is one of my favorite flavor pairings and they turned out great. good basic recipe...there is alot you can do with it to make it your own.

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So, I subbed in whole wheat flour for the all purpose and added some pure orange oil to the glaze. These cookies are sublime. They are light, soft and intensely flavorful. They may not make it to the family gathering! Merry Christmas...to my taste buds!

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Simple yummy cookies!! Love them!