Monday, March 15, 2010

Lemon Ricotta Cookies

If waking up in the dark isnt clue enough, Im here to tell you that spring is here! What better way to ring in the season than with a light, refreshing cookie?

This cookie is a tried and true Giada recipe.  The lemon isnt too overpowering but the ricotta makes this cookie so light its almost cake.  My brain wheels are turning as Im typing... wouldnt this cookie be delicious as a a sandwich cookie with a lemon creme center...oooh.

Lemon Ricotta 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
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested


Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. 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.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. 


Andrea said...

Mmmmm...I bet these are awesome!

marzipanmom said...

I saw Giada make these and I had to make them myself! They were so good, they were gone before I could blog about them! Just as good without icing as they are with icing!

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