Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze Recipe courtesy of Giada De Laurentiis Lemon Ricotta Cookies with Lemon Glaze

I made these cookies this morning and they are absolutely delicious. They do take a little bit of time most of which is down time but they really are worth it. They give a nice tang of lemon flower yet are also sweet enough to cure your  sweet tooth. The reason that I was making these cookies is we had bought some Ricotta cheese last week to make lasagna then we made a spinach lasagna and did not need the Ricotta cheese.   Total Time: 2 hr 50 min Prep: 15 min Inactive: 2 hr 20 min Cook: 15 min Yield: 44 cookies

Level Easy



  • 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

Directions 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. 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. Recipe courtesy Giada De Laurentiis © 2015 Television Food Network, G.P. All Rights Reserved.