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Lemon Ricotta Cookies with Lemon Glaze

June 27, 2010 Print This Post Print This Post

I really don’t know when I started liking lemon. I used to say I only liked things that were mildly lemony but I hardly think that’s the case anymore. It all started with Ina’s fabulously Lemon Yogurt Cake. These cookies actually remind me of that cake a lot. These are lemony delicious. The ricotta makes a very moist, almost cakey cookie. It also means that if you store these in an airtight container, they get really soft and gooey so I recommend just loosely covering them so they get a bit of air.

Not gonna lie, I ate these like 4 at a time (ok maybe more than 4 but they’re small-ish so its not too bad??). I even ate them for breakfast. More than once. They are so good. Seriously, go make these. These are up there among my favorite cookies ever.

Lemon Ricotta Cookies with Lemon Glaze
Yields: ~ 7 dozen 1.5″ cookies

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter, softened
2 cups sugar
2 eggs
1 (15 oz.) container ricotta cheese (I used part-skim)
3 tbsp. fresh squeezed lemon juice
zest of one lemon

For the glaze:
1 1/2 cups powdered sugar
3 tbsp. lemon juice
zest of one lemon

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs one at a time and mix well to incorporate, scraping down the bowl between additions. Add the ricotta cheese, the lemon juice, and lemon zest. Mix to combine. Add in the dry ingredients and mix on low speed just until incorporated.

Spoon the dough onto the baking sheets (about 1 tablespoons per cookie). Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Transfer to a wire rack to cool completely.

To make the glaze, in a small bowl combine the powdered sugar, lemon juice and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using the back of the spoon. Let the cookies sit to allow the glaze to harden, about 2 hours. Store loosely covered.

Source: Giada’s Kitchen by Giada De Laurentiis

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{ 4 comments… read them below or add one }

Jessica @ How Sweet June 28, 2010 at 5:34 am

I love lemon cookies. These look so delicious with the glaze.

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Amy @ The Nifty Foodie June 28, 2010 at 7:19 am

Wow! I’ve never heard of ricotta in cookies before. I might have to make these!

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Cara June 28, 2010 at 6:35 pm

Normally I’d pick anything chocolate-y over lemon, but these sound heavenly right about now :)

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themilkmanswife June 30, 2010 at 5:22 pm

Oh, how I love these cookies! I agree they are so lemony and delicious. One of my favorites as well. Yours look wonderful! Makes me want to run right out and make these again. :)

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