Lemon Ricotta Cookies with Lemon Glaze
User Reviews
4.8
18 reviews
Excellent
Lemon Ricotta Cookies with Lemon Glaze
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This Lemon Ricotta Cookies are soft, light, moist and totally addicting! Topped with sweet and tangy lemon glaze.
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Ingredients
For the Ricotta Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature (1 stick)
- 2 cups sugar
- 2 eggs
- 15 ounces whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
OPTIONAL
- Sparkling Sugar
- Sprinkles
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
To Make the Cookies:
- Combine the flour, baking powder, and salt in a medium bowl and set aside.
- In an electric stand mixer fitted with a paddle or a handheld mixer with the whisk attachment, beat the butter and sugar together on high speed until creamy and fluffy, about 2 minutes. Add the eggs one at a time,and with the mixer on low beat until well combined. Scrape the size of the bowl as needed.
- Add the ricotta cheese, lemon juice, and lemon zest and beat on low speed until combined. Gradually, stir in the dry ingredients and mix until just incorporated.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Leave about 2 inches between each cookie.
- Bake for 15 minutes, until slightly golden around the bottom edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before glazing.
Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Add extra lemon juice if needed until the glaze reaches the right consistency.
- Spoon the lemon glaze over each cookie. Use a knife to gently spread if needed. Sprinkle with decorating sugar and/or colored sprinkles. Let the glaze set for about 2 hours.
Notes
- Chilling the dough for 20 minutes in the refrigerator prevents the cookies from getting too flat when baked. Although this is not a necessary step in the recipe, if you have time you can certainly do it.
- You can make the cookie dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 2 to 3 months.
- Recipe adapted from Giada's Italian Lemon Ricotta Cookies
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
95mg
(4%)
Potassium
40mg
(1%)
Sugar
15g
(30%)
Vitamin A
135IU
(3%)
Vitamin C
2.5mg
(3%)
Calcium
32mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 95mg | 4% |
| Potassium | 40mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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