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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! Giada's New & Improved Lemon Ricotta Cookies Giada’s... 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

Photo of lizzynewm

Recipe 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!

Giada's New & Improved Lemon Ricotta Cookies

Serves: 
45 cookies
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
30 minutes
Inactive Time
8 hours
Total Time
8 hours 45 minutes

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.

NUTRITION:

Calories: 99kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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!

Giada's New & Improved Lemon Ricotta Cookies

Serves: 
45 cookies
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
30 minutes
Inactive Time
8 hours
Total Time
8 hours 45 minutes

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.

NUTRITION:

Calories: 99kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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