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Giada's classic cookies get a makeover, and dare we say it, they're even better than the original. The trick lies in the chilled cookie sheet and the type of ricotta used, resulting in an even lighter, fluffier, cookie. Go ahead, give 'em a try!   giadzy.com

Giada's New & Improved Lemon Ricotta Cookies

20170831_222131_10358_1009778.jpeg20170831_222132_10358_1009779.jpeg20170831_222135_10358_1009780.jpeg 45 Cookies

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

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

Giada's New & Improved Lemon Ricotta Cookies

By: Giada De Laurentiis

Giada’s classic cookies get a makeover, and dare we say it, they’re even better than the original. The trick lies in the chilled cookie sheet and the type of ricotta used, resulting in an even lighter, fluffier, cookie. Go ahead, give ’em a try!

 

Yum
Giada's New & Improved Lemon Ricotta Cookies

Photo Credit: Elizabeth Newman

20170831_222131_10358_1009778.jpeg20170831_222132_10358_1009779.jpeg20170831_222135_10358_1009780.jpeg
20170831_222131_10358_1009778.jpeg
20170831_222132_10358_1009779.jpeg
20170831_222135_10358_1009780.jpeg

Giada’s classic cookies get a makeover, and dare we say it, they’re even better than the original. The trick lies in the chilled cookie sheet and the type of ricotta used, resulting in an even lighter, fluffier, cookie. Go ahead, give ’em a try!

 

Prep Time
minutes
Inactive Time
minutes
Cook Time
minutes
Total Time
minutes
Cooking Level
Beginner

Serving size:

45 Cookies

Ingredients:

For the cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs, at room temperature

1 (15-ounce) container whole milk ricotta cheese, such as Galbani

3 tablespoons lemon juice

1 lemon, zested

 

For the glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Instructions:

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

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

Photo of lizzynewm

Article by Giada De Laurentiis

Yum

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