Thursday, February 17, 2011

Recipe: Lemon Ricotta Cookies with Lemon Glaze

I love lemon! I can eat something lemon everyday...

On this day I wanted some cookies, so I used this Giada De Laurentiis recipe that I found on I especially wanted to try it because I only had to buy the ricotta, and I had everything else on hand.

It was a super easy recipe, but the final outcome wasn't exactly what I was expecting. I thought that they would be a hard cookie, but they were very soft and cake like. The cookie itself doesn't have an overwhelming lemon flavor, the icing really packs the lemon punch. I may make these again for a cookie exchange or a shower, but it wouldn't be a "go to" cookie jar favorite for us. Try and out and tell me what you think. 



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


  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested


Preheat the oven to 375 degrees F. 

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. (I only baked mine for 12 min. My oven is too hot!)

 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.

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