Home > Desserts recipes > Glazed Lemon Ricotta Cookies (recipe included)

Glazed Lemon Ricotta Cookies (recipe included)

lemon_ricotta_cookie

This recipe did not originate with me (this is all Giada), but I’ve made the cookies for coworkers, family, and friends, and all enjoyed them. They’re very tasty, and perfect for the spring. Easter was yesterday, and I made a small batch special for the occasion.

Lemon Ricotta Cookies

2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon

Glaze:
1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon

Directions:

  1. Heat oven to 375°F. Line two baking sheets with parchment paper.
  2. Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
  5. Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.

Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours.

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