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Lemon Ricotta Cookies with Lemon Glaze
Prep Time
15 minutes
Cook Time
105 minutes
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
13 comments
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)
@Lisa you can definitely freeze them! We recommend freezing them unglazed and then glazing them once you de-thaw them to room temp!
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.
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.
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!
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?
GF version would be awesome!
So easy, elegant and delicious! Proudly giving them as gifts today.
Mamma Mia! Just like Grams Lombardo made them!!!!
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!
These are really awesome with so much flavor. Would love to have way less sugar though because they are very sweet!
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!