Lemon Ricotta Cookies with Lemon Glaze

Angela Gray


This recipe is from Red Book magazine and features a recipe by Giada de Laurentiis's. I love Lemon and just had to make them and they were fabulous ! Moist and oh so lemony ! A real keeper !

pinch tips: Parchment Paper Vs Wax Paper



approx: 44 cookies depending on size


15 Min


15 Min


see below

Directions Step-By-Step

2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon


1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon

Heat oven to 375°F. Line two baking sheets with parchment paper.
Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative containers.

About this Recipe

Course/Dish: Cookies
Other Tags: Quick & Easy, For Kids
Hashtags: #lemon, #easy, #ricotta