Sunday, July 11, 2010

Ricotta Cookies with Lemon Glaze

In case you did not attend K-Fest 2010, I made these cookies for my friend Karen’s birthday party—hence, the K on the cookie. As usual, Karen and her hubby Noel threw a great party. Karen told me I have permission to say she was celebrating her 37th birthday. Go, Karen!

The story behind this cookie is a little interesting. It started with a bad trip to the car dealership. Although I had twice been told that my 75,000-mile tune-up would take only 2 to 2 ½ hours, it ended up taking four hours, and I was super late to meeting some friends. On the bright side, I found a recipe for “Mini Ricotta Cakes” in a Family Circle magazine while I was waiting at the dealership. At home, I checked the internet for similar recipes and found the Food Network’s Giada De Laurentiis (I want to be her when I grow up) had a very similar recipe for Lemon Ricotta Cookies with Lemon Glaze.

I decided to take the basic recipe from Family Circle and the lemon glaze from Giada. The result is a melt-in-your-mouth cookie with a mild lemon flavor. Who would have thought a bad trip to the car dealership would end up in something so delicious? It just goes to prove the old saying—when life hands you lemons, make lemon-glazed cookies! ☺

Ricotta Cookies with Lemon Glaze

Ingredients for cookie:
2 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
½ cup butter, softened (1 stick)
1 cup granulated sugar
1 egg
1 cup ricotta cheese
1 teaspoon vanilla extract

Ingredients for lemon glaze:
1 ¾ cup powdered sugar
3 tablespoons lemon juice
1 lemon, zested (optional)

Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.

In medium-sized bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.

In a mixer, beat butter and sugar until blended. Add egg, ricotta, and vanilla, beating until combined. On low speed, add flour mixture slowly.

Use a small cookie scooper to drop the dough onto cookie sheets. (If you don’t have a cookie scooper, you can drop by tablespoonfuls, but you won’t get the nice domed shape.)

Bake at 350 degrees for 12-14 minutes. Watch cookies carefully. They won’t brown on the top, but they should be lightly browned around the edges. After three minutes, remove to cooling racks. (Warning: bottoms can brown quickly without seeing much browning around the edges.)

Let cookies cool for fifteen minutes before making glaze.

Stir powdered sugar, lemon juice, and lemon zest in a small bowl. Dip top of cookies into glaze. Allow glaze to harden before storing.

Yields: about 60 cookies if you use a small cookie scooper.

I liked these cookies so much that I also made them again for a summer cookout. This time I used the cake icing to make flowers on the tops of the cookies. I also added one drop of yellow food coloring to the glaze to make it look more lemony. The center of the flower is a sugar pearl, an edible decoration from Wilton. You can find them in craft stores.


  1. I absolutely love this cookie BUT I make them about 5 days before Xmas and I find when I store them in the containers they are getting damp! I think it is the ricotta that is doing it,any ideas here would be sooo appreciated. I do let them dry after icing.

  2. Anon,

    I guess I haven't had that problem yet because they don't seem to last more than five days when I make them. :)

    Perhaps try refrigerating them. Maybe that would slow down whatever process is causing them to go damp on you or try covering them loosely with plastic wrap instead of an air-tight container.

    Hope one of those methods works for you!

  3. I have the same problem as Anonymous, if they last that long. I just leave them out uncovered, or with the cover not completely sealed so that air can circulate.

    These are the best cookies! I get so many compliments when I make them.

  4. can these cookies be frozen

  5. Hi, Anon! I'm afraid I've never tried freezing them, so I have no idea if that works. If you try it, let me know how it works!