Lemon Ricotta Cookies

lemon ricotta cookies

Happy Easter! I am looking forward to a day with family and filled with Easter egg hunts.

One night last week I could not sleep. After tossing and turning around 5 am I gave in and got up. Down in the kitchen making coffee I decided to make these cookies as a gift to my small group leaders at church. Cooking for me is calming. I can clear my head while whipping up some goodies.

These cookies had caught my eye a few weeks ago. They seemed like the perfect spring dessert. I used the  Meyer Lemon’s I had left over from the ice cream. The cookies were light and bursting with lemon flavor.

Lemon Ricotta Cookies
by Giada De Laurentiis
Makes 3 dozen 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


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


Preheat the oven to 375 degrees F.


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


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. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and 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 and let the cookies rest on the baking sheet for 20 minutes.



Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

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