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

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on May 29, 2012

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

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    • on April 07, 2012

      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.

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    • on March 29, 2012

      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.

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    • on December 31, 2011

      Delicious cookie. Made for my father this Christmas since he loves lemon. My DS also loved them so will make these more often. Only thing I did was leave off the icing since the first batch I realized I didn't have the powdered sugar. DS was already happy with them so why extra pounds..Perfect taste of lemon and thank you so much for replying to my request for a cookie.

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    • on May 12, 2011

      We LOVE these cookies. I changed the glaze recipe since I ran out of lemon juice with the cookies. I used 1/3 cup powdered sugar, a few drops (7 or 8) of pure lemon extract and minced lemon zest. It only frosted about 15 cookies, which is great since I plan on freezing the rest!

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    • on December 12, 2010

      Light textured cookie with slightly crispy edges. I used the amount of glaze per cookie as suggested in recipe and thought it was perfect. Pretty cookies with a great taste. Will make these again.

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    • on September 25, 2010

      If you love lemon, this is the cookie for you! I took a chance & successfully halved the recipe because I had only 7-8 oz of ricotta to use up. It turned out perfectly. the cookies are light and puffy! Use as much or as little of the glaze as you like. I heaped it on! If you like the glaze less strong, use some water along with the lemon juice and omit the zest. I forgot to add zest to the glaze and it was plenty lemony. Thanks for posting King's Cook! YUM!

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    • on May 01, 2010

      I agree this receipe was really good. Although, for some reason, my house billowed in smoke and the cookies started to burn bad on the bottom. I turned my oven down to 350 and they came out much better. I also added 1 stp vanilla to the glaze. I agree the lemon glaze is good but strong so this seem to help for me. Thanks so much!

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    • on March 01, 2009

      These cookies are really delicious! We love Giada's savory recipes but this is honestly the first sweet we have tried and they did not disappoint. Simple to make too. Without the glaze, they have a lovely lemony not too sweet taste. The glaze is a wonderful addition, but it is meant to be used sparingly as the contributor notes.

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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

    Detailed Nutrition Values About Nutrition Info
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