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Lemon Ricotta Cookies with Lemon Glaze Recipe

Lemon Ricotta Cookies with Lemon Glaze

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (851)

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Average Rating:

Total Reviews: 851

Showing 801-810 of 851

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  • on August 08, 2008

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    This recipe is awesome!
    I changed the glaze little bit to have more powerful lemon flavor, though.
    For glaze, I used 2 zested lemons, 4 Tbsp of lemon juice, and 2 cups of powder sugar.
    This make glaze thicker and more powerful flavor.

    Also, I wrapped cookies with plastic wrap individualy so that cookies kept their freshness.
    After four days, they were still good!This trick prevented my 2 year-old daughter from making a big mess, too.

    You will love this recipe for sure.

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  • on August 05, 2008

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    This cookie recipe was easy and the resutls were delicious. I can't wait to have another one and share this 5 star cookie with friends. I had it with a scoop of vanilla ice cream! Yum!

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  • on August 03, 2008

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    I always follow recipes to the letter before making adjustments. The recipe advises that it makes 44 cookies, I ended up with 26 cookies.
    The texture of the cookie was cakelike but ok. My husband and I agreed that they're "ok" but not woo woo.
    I have enjoyed several of Giada's recipes -- this is the first recipe that is not a keeper for my household. Thanks though Giada!

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  • on July 28, 2008

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    THE COOKIES WERE GREAT BUT THE ICING WAS BLEGH. IT WAS TOO LEMONY?
    TRY IT PLAIN. ITS BETTER. =D

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  • on July 23, 2008

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    Holy Moly these are sweet. Serious comfort food of course I couldn't get much comfort because my whole family stole them. My Dad actually took out a whole bunch out with him to a meeting with a bunch of interns and had a few guys actually asked him for my number! ;- In that case, you could say these are super-cookies they will fill your tummy AND get you a date.

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  • on July 21, 2008

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    Just know that these are more like little lemon cakes and not cookies. With that said, the flavor is amazing and the icing adds just the right touch. As another reviewer suggested, do not stack these cookies. They are SO moist that if you stack them they will stick together and become mushy. I think the recipe is great if you are going to be fixing them for a large crowd and they will most likely be eating all of the cookies the first day.

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  • on July 18, 2008

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    These are fantastic, almost like little lemon cakes.

    Recipe change suggestions:
    1. Add more lemon zest to glaze for better lemon flavor.
    2. DO NOT USE prepackaged/bottled lemon juice, it does not come out well and the lemon flavor is faint. Use real lemons and do the squeezing and zesting from them.
    3. Use more powdered sugar to the glaze to make it thicker, make sure cookies are completely cooled before glazing and I suggest putting the glaze in the fridge for 10 minutes or so before glazing so that it hardens up better.
    4. DO NOT stack cookies, the golden brown bottom sticks to the tops of the other cookies and doesn't present well.

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  • on July 02, 2008

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    The best "bright" cookie, I couldn't keep anyone out of them. We made two separate batches that day because the first wasn't enough.

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  • on June 06, 2008

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    This is the 2nd time I've made these cookies. Delicious, but the cookies did not hold their shape when they baked the 1st time. This time I noticed the recipe summary mentioned inactive prep time of 2 hours but the body of the directions didn't specify what this was. Based on the last time I made them I had already decided that I was going to refrigerate the dough first. That did the trick. The cookies came out picture perfect and delicious again!

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  • on May 15, 2008

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    Loved them!! Loved them!!Loved them!!!!! I am new to baking and this recipe was so easy, there was no way I could mess it up. I would like to know how Giada got her glaze so thick. Mine just ran down the sides. Still absolutely delicious. Tart and sweet and fluffy. Perfect.

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