Sunday, April 15, 2012

Lemon Ricotta Cookies with Lemon Glaze

For some reason, I wanted to make cookies with Ricotta cheese.  I found this recipe at The Food Network by Giada De Laurentiis with over 600 good reviews - I knew I had found my recipe.

I LOVE them.  I am a chocolate girl but I so love these cookies.  The texture is amazing and I especially love the yummy lemony glaze.  I truly think the glaze makes the cookies.  I must have been a little over zealous with the glaze as I ran out and had to make a little more.  Giada suggest making large cookies with 2 tablespoons of cookie dough.  I didn't - I only use on tablespoon using my cookie scoop.

If you love lemon, you will LOVE these cookies.

Lemon Ricotta Cookies with Lemon Glaze ( adapted from Giada De Laurentiis from The Food Network)


2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 oz) container whole-milk ricotta cheese
3 Tbsp lemon juice
1 lemon, zested


1 1/2 cups powdered sugar
3 Tbsp lemon juice
1 lemon, zested

Preheat oven to 375.  In a medium bowl, combine, flour, baking powder and salt.  Set aside.  In a large bowl, combine the butter and sugar.  Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.  Add eggs one at a time, beating after each. Add ricotta cheese, lemon juice and lemon zest.  Beat to combine and stir in dry ingredients.  Line baking sheet with parchment paper.  Spoon dough (about 2 Tbsp each... I only did 1 Tbsp) onto cookie sheets.  Bake for 15 minutes until edges or golden.  Remove from the oven and let cookies rest on baking sheet for 20 minutes.  Glaze.


Combine powdered sugar, lemon juice and zest in a small bowl stirring until smooth.  Spoon about 1/2 tsp onto each cookie and use the back of the spoon to gently spread.  Let the glaze harden for about 2 hours then pack into a decorative container.

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