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Photo Credit: Elizabeth Newman
Lemon Ricotta Cookies with Lemon Glaze
15 MINPrep Time
105 MINCook Time
44Servings
(6)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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More cakey than crispy, these little tea cakes puff up as they bake, almost like little muffin tops. The ricotta gives them a rich, soft texture, and the tart lemon glaze cools into a deliciously crackly layer.
Lemon Ricotta Cookies with Lemon Glaze
15 minutes
Cook Time
105 minutes
116
Author:
Giada De Laurentiis
Ingredients
- 2 ½ cups all-purpose flour (310 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon salt (4 grams)
- ½ cup 1 stick unsalted butter, at room temperature (113 grams)
- 2 cups granulated sugar (400 grams)
- 2 eggs
- 1 15-ounce container whole-milk ricotta cheese (425 grams)
- Zest of one lemon
- 3 tablespoons freshly squeezed lemon juice (45 grams)
- 1 ½ cups confectioners' sugar (180 grams)
- Zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice (45 grams)
For the Glaze
Instructions
Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients.
- Line the 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. 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.
- While they cool, combine the confectioners' sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.
Nutrition
Nutrition
- per serving
- Calories
- 116
Amount/Serving % Daily Value
- Carbs
- 19 grams
- Protein
- 2 grams
- Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 18 milligrams
- Sodium
- 74 milligrams
- Fiber
- 1 grams
- Sugar
- 13 grams
Organic Type 0 Baking Flour
- Regular Price
- $6.00
- Unit Price
- /per
(1.1 lbs)
Organic Type 0 Baking Flour
- Regular Price
- $6.00
- Unit Price
- /per
(1.1 lbs)
13 reviews & comments
-
SHANAFE - Jan 18
★★★★★
★★★★★
For some reason this doesn’t let me give the full FIVE stars! Five stars it is! I LOVE this recipe! Super good. I got this recipe a long while back when it was available on the Food Network! Been using it for years. Such a Summer like treat! Thank you for sharing!
-
★★★★★
★★★★★
Divinely delectable ;0)
-
The Giadzy Kitchen - Sep 08
★★★★★
★★★★★
@Lisa you can definitely freeze them! We recommend freezing them unglazed and then glazing them once you de-thaw them to room temp!
-
Lisa - Sep 08
★★★★★
★★★★★
Can these be frozen? I would love to make them for a wedding, but have to prepare them now and the wedding is in October. Thank you.
-
Viviana - Apr 11
★★★★★
★★★★★
I love this tangy soft and deliciously rich cookie. The added update is perfect. Refrigerating the dough overnight makes it much easier to scoop and place on the cookie sheet.
-
Kathy - Dec 27
★★★★★
★★★★★
These are a winner! I changed up the recipe based on comments. I only used 1 1/2 cups sugar instead of 2 cups. I substituted lemon extract instead of fresh lemon and added a splash of vanilla. To make them festive for the holiday, I added dried cranberries. Baked at 350 for 15 minutes instead of 375. Perfection!
-
Kathy W. - Jan 17
★★★★★
★★★★★
How long can I keep them on the counter? Should I refrigerate them after a few days? Do these cookies freeze well? How long can they freeze?
-
Kathy A - Sep 13
★★★★★
★★★★★
GF version would be awesome!
-
Nancy Murray - Jun 09
★★★★★
★★★★★
So easy, elegant and delicious! Proudly giving them as gifts today.
-
Ed Palmer - Jun 09
★★★★★
★★★★★
Mamma Mia! Just like Grams Lombardo made them!!!!
-
Damiano Minuto - Jun 09
★★★★★
★★★★★
These are really awesome with so much flavor. Would love to have way less sugar though because they are very sweet!
-
Lindsey Johanson - Jun 09
★★★★★
★★★★★
The BEST cookies ever. ever. ever. Make these all the time! Find they are best when using Galbani ricotta & refrigerating the dough overnight before making. The entire family loves these and requests all the time!
-
Marcy Denyer - Jun 09
★★★★★
★★★★★
These are sweetest, most special cookies! I originally saw them made on one if Giada’s shows. The lemon glaze is so fantastic! I have used it on endless baked goods since Giada provided the simple recipe, even if they recommended a heavier frosting. It’s simple and delicious. Perfect for lemon lovers!
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