Lemon Ricotta Cookies
"Comes from Giada De Laurentiis. Had some ricotta cheese that I defrosted and never used so I looked for a dessert recipe and found this one. There were about 6 other recipes posted here but I wasn't sure about them because the ingredients list were different for each and I had never made this type of cookie before. They are very cakey cookies and the lemon glaze is very good. The cookies themselves also have a nice subtle lemon flavor. My family liked them alot hope you do too."
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
-
for cookies
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15 ounce) container ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zest of
-
for glaze
- 1 1⁄2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zest of
directions
- preheat oven to 375.
- beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
- stir in dry ingredients.
- place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
- let cookies cool for at least 15 minutes before spreading glaze on top.
- for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
- *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.
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Reviews
-
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM - these are good and easy to make - what's not to like.<br/>THANK YOU -
YUMMY! This is my first time using Ricotta in a dessert and was not dissapointed. :) I typically try to follow a recipe to a T when making it for the first time however; unfortunately my bottled lemon juice went bad. I ended up using 1 TBS of lemon extract for the cookies. These had just the right about of lemon flavor. I will definately be adding these into my cookie rotation. Made for Spring PAC 2012. -
These are deliciously lemony once the glaze is added, but I found the cookie by itself a little bland and dry. I also ended up turning the oven down to 350 after the first batch, even though I had moved my oven rack up and baked them on parchment paper. The rest turned out great. To add the glaze, I dipped the top of each cookie in the glaze and then put them on wax paper to set. It was just the right amount. -
Delicious cookie. Made for my father this Christmas since he loves lemon. My DS also loved them so will make these more often. Only thing I did was leave off the icing since the first batch I realized I didn't have the powdered sugar. DS was already happy with them so why extra pounds..Perfect taste of lemon and thank you so much for replying to my request for a cookie. -
We LOVE these cookies. I changed the glaze recipe since I ran out of lemon juice with the cookies. I used 1/3 cup powdered sugar, a few drops (7 or 8) of pure lemon extract and minced lemon zest. It only frosted about 15 cookies, which is great since I plan on freezing the rest!
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RECIPE SUBMITTED BY
I am a wife and mother of a beautiful 5 year old girl. We live on Long Island. I am a special education teacher and I mostly work with very young autistic children.
<br>I am getting away from processed foods and preparing meals using as many fresh ingredients as I can.
<br>I am so happy I stumbled upon this site not long ago. I find the reviews very helpful. There are so many wonderful cooks here.
