Lucious Lemon Ricotta Cookies



We are addicted to citrus at our house. I am always looking for a new citrus recipe. I stumbled upon Giada’s Lemon Ricotta cookies and knew I had to give them a whirl. Ricotta in a cookie? I was curious how the cheese would play out in these cookies.

Giada nailed this one! These cookies are so light and refreshing. They don’t have the typical cookie texture, they have more of a cakey texture. The lemon glaze at the end makes these cookies irresistible! I think these are one of our new favorites! I give them a perfect 10!


Lemon Ricotta Cookies with Lemon Glaze
Recipe adapted from Giada De Laurentiis, The Food Network

Cookies:
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

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

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.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Giada is so cool! These look really good. I think I’d like them because I’m not a chocolate eater so I could make the guys Chocolate chippers and these all for me!

  2. Wow, these are going on my sidebar list of yums to make. My Dad loves ricotta cheesecake which I have made for him so I am really intrigued by these now.

  3. What a great combo! They look lovely. I really will have to give them a go.
    PS: If you’re into citrus things (we are too) I once made a Lime and Marcarpone sorbet that was really yummy. The recipe is on my blog if you are interested.

  4. We loved these cookies! They are very light and refreshing! Give them a try.

    Jan-thanks for recommendation. I will check out your blog for sure! Sounds like a great dessert!

  5. Maria & Josh,
    Another wonderful recipe! I can't wait to try these. Yummy— i guess i need to start running or something to keep all of these yummy recipes from sticking to my hips and thighs!

  6. I love citrus. I recently disappointed many people by admitting I am not a chocoholic – but I do have a great fondness for tart flavours like citrus and raspberry. I have all of Giada’s books, I will have to look this one up!

  7. I saw Giada make these on the food network. I’ve always wondered what the texture of these would be like.. thanks for reporting. They look great!

  8. I love lemon cookies..LOVE them! However, my husband and son aren’t as fond so I rarely make them. These look awesome and I really would love one right now!

  9. And PS we are so on the same wavelength with the Damask Plate! I have 3 B&W plates, one of which is damask, that I've been waiting for the right recipe to use with. It is hard to find one that works so that that pattern isn't too distracting -these cookies were perfect for it. Very cute!

  10. I make these for my family and for people I work with. Everyone loves them. I get requests to make them all the time

  11. Hello. After reading your post I thought I would give these cookies a try – I’ve never baked with ricotta before. My cookies a definitely cakey like in texture, but are rather flat and large – like whoopie pies almost… have they spread? Should I chilled the dough first? Any ideas? I’d welcome your thoughts/advice. Thank you.

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