A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Lemon Ricotta Cookies March 9, 2010

Filed under: Dessert — tiffanyrose913 @ 3:45 pm

The sun is finally shining , for the first time in 2010 – lol.   Is this winter finally over??  As soon as I smell spring in the air ( and my allergies start wreaking havoc ) – I always lean towards something citrus-y.  I bought a ton of Lemons and Oranges at Dellallo’s last week, so this recipe that I had starred for a while was just perfect.  Is there ever a “bad” Giada recipe?  If so, I haven’t found it yet.  These cookies were sooo moist, and just perfect!


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick  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
  • 4 tablespoons lemon juice
  • 1 lemon, zested


  1. Preheat the oven to 375 degrees F.Cookies:
  2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Add the eggs, 1 at a time, beating until incorporated.
  5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
  6. Stir in the dry ingredients.
  7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
  8. Bake for 15 minutes, until slightly golden
  9. Remove from the oven and let the cookies rest
  10. Glaze:
  11. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
  12. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
  13. Let the glaze harden for about 2 hours.

One Response to “Lemon Ricotta Cookies”

  1. Shannon Says:

    Yum, these were SO GOOD, they are my new favorite cookie! 🙂

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