Lemon Ricotta Cookies

If you’ve been following this blog long enough, you already know I’m not the biggest fan of chocolate. I also prefer tart over sweet. So when I recently came across this recipe from the lovely Giada I knew I had to make it. While the cookies turned out delicious (more on that later) I did wind up making a few changes here and there. Giada’s recipe simply did not make sense at points, especially when it came to measurements. Below is my take on this recipe.

  • Cookie Ingredients:
  • 2 1/2 cups AP flour
  • 1 teaspoon baking powder
  • 1 stick salted butter, room temp.
  • 2 cups sugar
  • 2 whole eggs
  • 1 15-ounce container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1/2 of 1 large lemon, zested
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium mixing bowl, combine the flour and baking powder, set aside.
  3. In the bowl of a stand mixer, fixed with the paddle attachment, cream the butter and sugar on high until light and fluffy. Add eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
  4. Stir dry ingredients into the wet ingredients, until combined.
  5. Spoon the dough (2 tablespoons per cookie if you want 2 dozen, 1 tablespoon per cookie if you want 4 dozen) onto the prepared baking sheets.
  6. Bake for 15 minutes, or until cookies are golden brown around the edges.
  7. Remove from oven and allow the cookies to cool on wire racks for at least 20 minutes.
Before the glaze.

Before the glaze.

  • Glaze Ingredients:
  • 1 1/2 cups powdered sugar
  • 4 tablespoons lemon juice
  • 1/2 of one large lemon, zested
  1. Combine the powdered sugar, lemon juice, and lemon zest in a small mixing bowl. Stir until smooth.
  2. Spoon about 1/2 a teaspoon onto each cookie and use the back of the spoon to to gently spread.
  3. Allow the glaze to harden for 1-2 hours before packing cookies.
All glazed and ready to eat!

All glazed and ready to eat!

These came out delicious! While the cookies themselves are very, very good, the glaze really ties everything together. They are very tart so if you’re looking for something on the sweeter side, this is not the recipe for you. As I mentioned above, I changed the measurements around a bit. There is no way 2 tablespoons of dough PER COOKIE comes out to 44 cookies, it’s just not possible. These cookies also spread a lot while they’re baking so give them some space on the baking sheets. The glaze definitely needed that extra tablespoon of lemon juice, without it the glaze would have been pure powdered sugar and nothing else. Overall, a very simple recipe to make while also delicious and a nice break from chocolate.

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