I’ll admit it. I’m not normally one to choose lemon drinks or desserts. Give me a rich chocolate dessert everyday of the week. But these lemon ricotta cookies with lemon glaze? Gamechangers.
These cookies are light and fluffy and almost the same texture as a cupcake top. The bottoms get the most beautiful golden color. The cookies aren’t super sweet, but the glaze is. But with just a touch of glaze on the cookies, it all works out. These are a perfect little afternoon nibble.
These soft, fluffy lemon ricotta cookies with sweet tart lemon glaze are perfection. Even the chocoholics in your life are sure to love them!
Lemon-Ricotta Cookies with Lemon Glaze
from Giada deLaurentiis, Giada’s Kitchen-New Italian Favorites
Ingredients:
For the cookies:
1 stick unsalted butter, softened
1 3/4 c. sugar
2 1/2 c. all-purpose flour
1 tsp. baking pwder
1 tsp. salt
2 eggs
1 (15 oz.) container part-skim ricotta cheese
3 TBSP lemon juice
1 lemon, zested
For the glaze:
1 1/2 c. confectioners’ sugar
3 TBSP lemon juice
1 lemon, zested
Directions:
- Preheat the oven to 375º F. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar and beat until light and fluffy, about 3 minutes. Meanwhile, in a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Add eggs, 1 at a time, to the butter mixture, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Mix in the dry ingredients.
- Line 2 baking sheets with silicone baking mats or parchment paper. Using a standard-sized cookie scoop, spoon the dough onto the baking sheets. (If you don’t have a cookie scoop, spoon the dough into 2 TBSP portions.) 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 the cookies are cooling, make the glaze by Combining all three ingredients in a small bowl and stirring 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 cookies into a well-sealed container, where they will keep for three days.
yield: 3 1/2 dozen.
Well Lemon Ricotta IS the new black. 😉
These sound wonderful. Love lemon and I love a little glaze on a cookie, so will have to try these!
Definitely a tasty looking cookie!
My mom made these for Christmas and boy were they good!
I'm going to have to try these, I've been on a huge lemon cookie kick!
These are beautiful cookies!
These are beautiful cookies!