Saturday, February 25, 2012

Lemon Ricotta Cookies

I will usually take any excuse to use cheese in a recipe. Seriously. It's a problem. (Or is it...?)

When I stumbled upon this recipe from Giada De Laurentis, I knew I had found my new favorite cookie.

I'm not usually a big cookie person. I prefer more hearty desserts-- warm desserts of frozen desserts. Cookies just seem like a snack, rather than a dessert, and it's really hard to find a cookie with the perfect texture. These lemon glazed lemon ricotta cookies are more cake-like, similar to Madelines, and they are packed with flavor. Giada really hit the nail on the head with these. I didn't change a thing, and everyone loved them. (In fact, I left some in a tupperware in my car for over a week, and Boyfriend loved them so much that he insisted on eating them. Ick.)



  • 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. Pack the cookies into a decorative container.

*This recipe makes about 40 cookies, so I usually cut it in half. The measurements for this one are actually really easy to divide.

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