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lemon ricotta cookies with lemon glaze

as you may remember from my post on monthly meal planning, my 2011 goal was to be less wasteful, especially with food / leftovers. after making pepperoni pizza dip for sunday’s super bowl. i had a bunch of ricotta left over, so i wanted to find a use for it. after searching around, i came across this recipe for lemon ricotta cookies. not only would they use up the ricotta, but i already had all the other ingredients in the house, which made them very economical (+ non-wasteful).

not only did these cookies help me use up the ricotta, they also seriously impressed me with their deliciousness. i only made one change to the recipe – rather than glaze the entire cookie top, as recommended, i fork-drizzled the glaze over each cookie for a more subtle flavor. the cookies have a soft, cake-like texture, with a fresh, citrusy flavor, while the glaze adds a bit of sweetness + a zesty bite. these cookies are truly delicious + i will definitely be making them again.

lemon ricotta cookies with lemon glaze

makes 4 dozen cookies, adapted from giada de laurentis


for the cookies

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

for the glaze

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


preheat the oven to 375 degrees.

in a medium bowl combine the flour, baking powder, + salt. set aside.

in a large bowl combine the butter + the sugar. using an electric mixer beat the butter + sugar until light + fluffy, about 3 minutes. add the eggs, 1 at a time, beating until incorporated. add the ricotta cheese, lemon juice, + 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 + let the cookies rest on the baking sheet for 20 minutes.

combine the powdered sugar, lemon juice, + lemon zest in a small bowl + stir until smooth. spoon about 1/2 teaspoon onto each cookie + use the back of the spoon to gently spread (* or drizzle, as i did). let the glaze harden for about 2 hours.