Best Lemon Glazed Ricotta Cookies Recipes

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LEMON RICOTTA COOKIES WITH LEMON GLAZE



Lemon Ricotta Cookies with Lemon Glaze image

With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield 44 cookies

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 375 degrees F.
  • Cookies:
  • 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.
  • Glaze:
  • 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.

LEMON RICOTTA COOKIES



Lemon Ricotta Cookies image

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.

Provided by Kings cook

Categories     Drop Cookies

Time 1h

Yield 36 cookies

Number Of Ingredients 12

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
2 cups sugar
2 eggs
1 (15 ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zest of
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zest of

Steps:

  • preheat oven to 375.
  • 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.
  • stir in dry ingredients.
  • 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.
  • let cookies cool for at least 15 minutes before spreading glaze on top.
  • 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.
  • *** 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.

LEMON RICOTTA COOKIES WITH LEMON GLAZE



Lemon Ricotta Cookies With Lemon Glaze image

Make and share this Lemon Ricotta Cookies With Lemon Glaze recipe from Food.com.

Provided by Crystal B.

Categories     Drop Cookies

Time 30m

Yield 44 Cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, Softened
2 cups sugar
2 eggs
1 (15 ounce) ricotta cheese
3 tablespoons lemon juice
1 lemon, zest of
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zest of

Steps:

  • In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
  • Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
  • They will not last long !
  • ENJOY.

Nutrition Facts : Calories 116.7, Fat 3.7, SaturatedFat 2.2, Cholesterol 19.1, Sodium 73.4, Carbohydrate 19.1, Fiber 0.2, Sugar 13.2, Protein 2.2

LEMONY ALMOND-RICOTTA COOKIES



Lemony Almond-Ricotta Cookies image

These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 36

Number Of Ingredients 12

1 cup white sugar
½ cup unsalted butter, softened
1 cup ricotta cheese, at room temperature
2 tablespoons lemon juice
1 tablespoon almond extract
½ teaspoon lemon zest
1 large egg, room temperature
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup powdered sugar
2 tablespoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
  • Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
  • Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
  • Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g

LEMON-RICOTTA COOKIES



Lemon-Ricotta Cookies image

These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.

Provided by Kim's Cooking Now

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 18

Number Of Ingredients 8

⅔ cup whole-milk ricotta cheese
⅔ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 lemon, zested
2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
  • Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
  • Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g

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