Sunday, September 21, 2014

Lemon Ricotta Cookies

I know what you are all thinking - cheese in cookies? She must be crazy. Trust me, I'm not. Okay, well, maybe a little, but not when it comes to these cookies. They are the perfect combination of lightness and lemony goodness. These cookies are something that you must add to your regular cookie rotation. A chocolate chip cookie is always my go to cookie (okay, maybe it's just the dough), but sometimes you just want a cookie that's a little different and something refreshing. This lemon ricotta cookie will do just the trick.

This cookie first starts out with something you may never have thought to put in your cookie dough - ricotta cheese. Now, if you are anything like me, you probably have a tub (or half a tub) of ricotta somewhere in the back of your fridge. Okay, you don't have that in the back of your fridge? I guess that's just me then. I'm always making lasagna, but I digress. If you don't have ricotta in your fridge, go get some now. These cookies are so simple and a must make the next time you need a new cookie. You'll need all the usual go to cookie ingredients (sugar, flour, butter, etc.) as well as a container of ricotta and some lemons. That's it. When you mix everything together, the batter will be a bit thinner than cookie dough, but thicker than cake batter. Does that make sense? You'll know what I am talking about when you see the batter. Don't be concerned when it's not too thick. You did everything right. I was a little worried too, but trust me, everything will turn out just fine. Promise!

Now, keep in mind that the cookies will grow a bit during the baking process so don't put them too close on the cookie sheet. Once all the cookies are baked, they will be golden on the bottom and soft and almost cake like in the middle. They are like little lemony pillows of goodness! When all the cookies are cooled, you will top them with this amazing lemony glaze that hardens slightly and gives the cookies and extra punch of lemon flavor. You can't forget the glaze. It makes the cookies pop and gives them an extra fancy touch you wouldn't expect. Don't forget though - fancy cookies do not have to be difficult cookies to make. And trust me, I've made some difficult cookies in my life. This cookie is definitely not that and I am almost willing to bet that it's soon become one of your favorites. Especially so if you are a lemon lover. And if you aren't, well, you might just become one. 

vodka not included

look at all that zest!

remember, don't put the batter too close

look at all that sticky glaze - yum!

Lemon Ricotta Cookies (Giada DeLaurentiis)


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.

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.

Whent the cookies have cooled, 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. Enjoy!

These cookies would be amazing as a gift or even as part of your holiday cookie rotation. They are fancy without being over complicated. Now that's the best type of cookie!

1 comment:

  1. These look wonderful. Any Giada recipe is worth trying.