Tuesday, March 2, 2010

Giada's Lemon Ricotta Cookies

Inspiration: Giada De Laurentiis


  • 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

  1. Preheat the oven to 375 degrees F.


  2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

  3. 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.

  4. Add the eggs, 1 at a time, beating until incorporated.

  5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

  6. Stir in the dry ingredients.

  7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

  8. Bake for 15 minutes, until slightly golden at the edges.

  9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


  10. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.

  11. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

  12. Let the glaze harden for about 2 hours.

  • I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
  • Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
  • It is very important to let the glaze harden before you store the cookies.
  • I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
  • These may make you famous with your friends, family, and colleagues. Everyone loves them!
Tim's Rating: 10/10
Liz's Rating: 10/10


Anonymous said...

These look absolutely wonderful!

Anonymous said...

These look so good. I have been on a hunt to find good lemon cookies.

Kelly said...

This may inspire me to bake very soon! They look wonderful!

Joanne said...

10/10 from both of you! These cookies must have been some kind of delicious. I love ricotta cookies and these are all the more awesome because of the lemon.

Kathleen said...

Love your blog! It's so funny I have some extra ricotta and was planning on trying these. Now that I see you both thought they were a 10 out 10 I totally will make them.

Dunc said...

I have made these before and love them!

Erin said...

I just decided this morning to not make a recipe I'd planned for tonight, and as a result I have a whole container of ricotta in the fridge that needs a new use. I think you just solved my problem! I agree w/ Joanne-- two 10/10 ratings must mean good things!

Do you think these freeze ok? We tend to freeze some of our baked goods, because we never eat them fast enough!

Liz said...

I've never tried to freeze these cookies, but they should freeze just fine. If you do try freezing them, could you let me know how it goes? Thank you!

Erin said...

These are probably my favorite cookies of all time... I might need to make them again soon!

ashley said...

i've been dying to try these for awhile! and you both gave them a 10/10! i really can't wait to try these now!

sildenafil said...

I love these cookies , want to learn how cook these cookies, I want to eat it in my breakfast and in my breaks in the job!! so I LOVE YOUR POST !!22DD