Lemon Ricotta Cookies with Lemon Glaze

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I had some extra Ricotta Cheese after making Giada's Red Pepper Cheesecake so I searched and found this cookie recipe which also uses ricotta cheese. This is really easy to make and has a fresh taste -- would be great at Easter too! I added a teaspoon of lemon extract to the dough after reading the other reviews. Though not your typical cookie, (more like tea cake I will definitely make this again.

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My anticipation level was high since I've been waiting till the holidays to make these cookies for gifts and my family. I was so happy when they melted in my mouth. They're also a pretty cookie with their pale yellow color. Once again, anything with ricotta is thumbs up in my book. The only thing was that usually i make more cookies than a recipe says, but this one I made 37 instead of 44. I have a 2 tablespoon measuring spoon and was pretty careful. The cookies were a good size-not too big and they still baked for 15 min.

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I was looking for a lemon cookie recipe to make for a Sunday School Class Christmas get together and ran across this one. I added a little extra lemon juice to my liking and needless to say they were gone. Everyone took some home with them and asked for the recipe. These are wonderfully light cookies and have already had my husband asking when I am going to make them again.

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I made these lemon cookies the other day for a Christmas Tree Party. When i made them i did take some other reviewers comments to good use. I added more lemon juice to both the batter and the glaze. I also put the glazed on warm. These very cake like cookies were a hit with my family. My grandmom ate 3 or 4!!! This is a great recipe and i will definitly make these again. Thanks Giada!

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The cookies need more lemon flavor. The second time we made them we added more lemon juice to the batter as well as the glaze. We also made them smaller which made more cookies and enhanced the flavor.

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The cookie was disappointing. It had no lemon flavor. I doubled the amount of lemon zest in my recipe and there was still no lemon flavor in the cookie. The cookie was better when I iced warm so that the strong lemon flavor from the icing soaked into the cookie, but the plain bottom of the cookie ruined the flavor. I had no time to cook any more cookies for my cookies swap, so I made a lemon simple syrup and brushed it on the bottom of the cookie. That gave me the punch of lemon I was looking for. On top of the flavor problem, you really cannot stack the cookies for storage because the bottoms stick to the glaze. Not a keeper.

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I saw this recipe short;y after my husband deployed to Iraq. Of all the millions of cookies I made these were the #1 favorites. They stayed moist during the week transit. The guys would fight over them even down to the icing left in the container. Super easy to make.

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These cookies are FANTASTIC! I made them for an office Halloween party, and everyone loved them - I was even asked by several people for the recipe!

Not only are these cookies moist and extremely flavorful, but they're so easy to make, and - except for the ricotta cheese - they're made with common household ingredients. I'll definitely be making these again and experimenting with perhaps lime or orange in place of the lemon.

Good job, Giada! :0

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These cookies were amazing! I followed the recipe exactly and they came out great. It yielded a lot less then the recipe said it would but over all they were very good. I would however recommend sticking them in the fridge if you live in a warm, humid climate (like South Florida, where I live since the next day they seemed to be a bit soggy (even though I kept them in a zip-lock bag.

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THESE ARE MORE THAN A COOKIE. THEY ARE ALMOST LIKE A TEA CAKE. MY FAMILY AND FRIENDS WENT CRAZY OVER THEM. JUST MAKE SURE YOU LET THE GLAZE DRY FOR A LEAST TWO HOURS. THEY LOOK BEAUTIFUL ON A PLATE OR IN CELEPHANE BAGS WITH A PRETTY RIBBON AS A GIFT.

TERESA