Lemon Ricotta Cookies with Lemon Glaze

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I have made these cookies twice. Taste is great. Texture seems wrong. The cookie spread too much and seems too dense. Not sure what I am doing wrong. Tips were helpful but didn't solve the problem. The taste is worth another try.

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Five stars arent enough for these!! Ricotta gives this cookie a wonderful moist texture...they are just perfect in sweetness & are like mini cakes. Had to really stop myself from gorging them right off the oven!! I will surely make them again & again...thanks Giada!!

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i made these cookies with my two year old! We both couldn't stop eating then right out of the oven! i plan on making these cookies every chance I get!

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I don't really love lemon and I can't stop eating these cookies. TRY THEM!!

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These were hands-down the best cookies I have ever had. My husband and I absolutely loved them and will keep making them forever! The ricotta gave them this awesome texture and they stayed fresh and soft. The flavor of the cookie and the glaze is scrumptious and really, really amazing. I personally think they are to die for! Thanks!

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The first time I saw this recipe on Giada's show (some time ago, I knew I wanted to make them right away. I didn't have any lemons on hand, so I made them substituting orange zest for the lemon zest, and orange juice for the lemon juice. They turned out so tasty! I had the taste for them again today, so I made them with lemons and turned out wonderful (as usual for Giada!. I would recommend these cookies for anyone looking to veer away from the usual cookies.

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These cookies are beyond awesome...My great-nephews ages 10 and 7 loved them and wanted me to make another batch for this comming weekend...even the baby who is 15 months old loved them...
I will be sending them to my daughter who lives in maryland...Keep up the wonderful amazing work u do with all your recipes Giada....I love your show...These cookies will be made often and I will be sharing this recipe with others for sure...AWESOME AWESOME AWESOME....

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Oh my these cookies were fabulous! They were so good i made them twice in one week, cause my Husband begged me too. I love to cook and so i love to make alterations sometime, put my own spin on things. So i did make a few changes and its up to you if you want to try my suggestions. I decreased the sugar so it was 1.5 cups sugar(i felt it was a little to much. I had no riccotta cheese at the time, so i sub it for 8oz cream cheese(softened. I added 2 drops yellow food coloring to dough to add brightness. I saw some people added lemon extract on top of the fresh lemon juice(i don't think that is nessecary, it has plenty of the perfect lemon flavor, or if you really need more lemon add 1 more tablespoon of fresh lemon. I chilled the dough for 1 hour or over night to give it a little bit of firmness. In the frosting i added 1-2 more tbsp of fresh lemon juice. I dipped the cookies (when cooled in upside down and put back on cooling rack w paper towel under, for excess frosting to drip off. This created a very thin costing. They are rich and kind of a sweet cake (tea cookie. wow they are so wonderful! I could just eat the dough by itself.

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these cookies won our newspaper's annual cookie bake-off so i had to try them. they just have a strange texture--not a cookie, not a cake, yes, just like the newspaper said, kind of a cross between a cookie and a scone. they were easy to make, they were flavorful, but i guess i just prefer a more cookier cookie. i baked them only 13 minutes, and per the winning entrant's instructions in the newspaper article, i added the glaze as soon as they came out of the oven and then let them sit for 20 minutes in the pan before removing them to the rack to cool. probably won't make them again; will stick to other more conventional lemon cookie recipes--the kind with a little bit of crumble. nice try, though, giada.

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Fabulous cookies. Preferring to err on the side of too flavorful, I added more lemon zest to both the glaze and the cookies than the recipe called for--the flavor was delicious and not at all overpowering.
I encountered a problem toward the end of the batch with melting cookies, probably due to a lack of thorough combining of the baking powder--but besides that, a refreshing and light cookie that I will definitely make again.