Giada's Tender Ricotta Lemon Cookies Recipe Tastes Like Summer by Jan Mostrom
Leave it to celebrity chef Giada De Laurentiis to come up with this delicious lemon cookie recipe that captures the essence of summer. If you like lemon Girl Scout cookies, I think these are so much better.
The ricotta cheese in these cookies helps make them moist and delicious without being overly sweet, and the lemon glaze adds a wonderful finish to this delicious dessert recipe.
For Giada's lemon ricotta cookies you'll need flour, baking powder salt, butter, granulated sugar, powdered sugar, eggs, ricotta cheese and two large lemons. These lemon cookies are baked until moist and tender, then glazed with a simple two-ingredient lemon glaze made with powdered sugar and lemon juice. So quick and easy!
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Cuisine: Italian / American
Prep Time: 20 minutes plus time to cool and set
Cook Time: 15 to 20 minutes
Total Time: 40 minutes plus time to cool and set
Servings: Makes about 36 to 48 cookies
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened (if you have salted butter just omit the salt above)
- 2 cups granulated sugar
- 2 eggs
- 1 container (15 ounces) whole milk ricotta cheese
- 1 large lemon, juiced and zested
Glaze
- 1 1/2 cups powdered sugar
- 1 large lemon, juiced and zested
Here's how to make it:
- In a bowl combine the flour, baking powder and salt. Set aside.
- Combine the butter and granulated sugar in a large bowl. Use an electric mixer to beat the butter and sugar about 2 minutes.
- Add the eggs, one at a time, beating until smooth.
- Add the ricotta cheese, juice from the lemon and lemon zest. Beat to combine.
- Mix in the dry ingredients.
- Line two cookie sheets with parchment paper. Spoon the dough onto the baking sheets.
- Bake in a preheated 375-degree F oven for 15 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies cool on the baking sheet for about 20 minutes.
- Make glaze by combining the powdered sugar and juice and zest from a large lemon in a small bowl and stir until smooth.
- After the cookies cool, spoon a bit onto each cookie and gently spread. Let the glaze harden for about 30 minutes before storing in an airtight container.
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