First Up
Lemon Ricotta Cookies 03:26
These light, sweet and tangy cookies make great gifts for any occasion.
Now Playing
How to Decorate Cookies 01:05
Make professional-looking decorated cookies using these simple techniques.
Now Playing
How to Cream Butter and Sugar 01:04
Master the first step to baking like a pro: perfect creaming technique.
Now Playing
How to Zest Citrus 01:31
Citrus zest is a great flavor booster. Here are several zesting techniques.
Now Playing
How to Measure Dry Ingredients 01:08
Exact measurement for dry ingredients is key for baking. Use our tricks!
Now Playing
How to Measure Wet Ingredients 00:47
Here's how to measure liquids for accurate results every time.
Recipe courtesy of Giada De Laurentiis
Lemon Ricotta Cookies with Lemon Glaze
Getting reviews...
- Level: Easy
- Total: 2 hr 50 min
- Prep: 15 min
- Inactive: 2 hr 20 min
- Cook: 15 min
- Yield: 44 cookies
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 113 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 20 milligrams
- Sodium
- 76 milligrams
- Carbohydrates
- 19 grams
- Protein
- 2 grams
- Sugar
- 13 grams
Share This Recipe
- Level: Easy
- Total: 2 hr 50 min
- Prep: 15 min
- Inactive: 2 hr 20 min
- Cook: 15 min
- Yield: 44 cookies
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 113 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 20 milligrams
- Sodium
- 76 milligrams
- Carbohydrates
- 19 grams
- Protein
- 2 grams
- Sugar
- 13 grams
Ingredients
Cookies:
Glaze:
Directions
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
My Private Notes
Show:
Everyday Italian
Episode:
Care Packages
More from:
12 Days of Cookies
Looking for Something Else?
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
