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    You are in: Home / Recipes / Lemon Ricotta Cookies Recipe
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    Lemon Ricotta Cookies

    1/5 Photos of Lemon Ricotta Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    King's cook's Note:

    Comes from Giada De Laurentiis. Had some ricotta cheese that I defrosted and never used so I looked for a dessert recipe and found this one. There were about 6 other recipes posted here but I wasn't sure about them because the ingredients list were different for each and I had never made this type of cookie before. They are very cakey cookies and the lemon glaze is very good. The cookies themselves also have a nice subtle lemon flavor. My family liked them alot hope you do too.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    for cookies

    for glaze

    Directions:

    1. 1
      preheat oven to 375.
    2. 2
      beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
    3. 3
      stir in dry ingredients.
    4. 4
      place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
    5. 5
      let cookies cool for at least 15 minutes before spreading glaze on top.
    6. 6
      for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
    7. 7
      *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on May 29, 2012

      55

      MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM - these are good and easy to make - what's not to like.
      THANK YOU

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2012

      55

      YUMMY! This is my first time using Ricotta in a dessert and was not dissapointed. :) I typically try to follow a recipe to a T when making it for the first time however; unfortunately my bottled lemon juice went bad. I ended up using 1 TBS of lemon extract for the cookies. These had just the right about of lemon flavor. I will definately be adding these into my cookie rotation. Made for Spring PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2012

      45

      These are deliciously lemony once the glaze is added, but I found the cookie by itself a little bland and dry. I also ended up turning the oven down to 350 after the first batch, even though I had moved my oven rack up and baked them on parchment paper. The rest turned out great. To add the glaze, I dipped the top of each cookie in the glaze and then put them on wax paper to set. It was just the right amount.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Lemon Ricotta Cookies

    Serving Size: 1 (1652 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 142.6
     
    Calories from Fat 40
    28%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.7 g
    13%
    Cholesterol 23.3 mg
    7%
    Sodium 111.8 mg
    4%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 0.2 g
    0%
    Sugars 16.1 g
    64%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    lemons, zest of

    lemons, zest of

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