If you’re like me and love a sweet, tangy treat, these Giada Lemon Ricotta Cookies with Lemon Glaze are a dream come true. They’re light, fluffy, and packed with the fresh brightness of lemon in every bite. The ricotta gives them a soft, melt-in-your-mouth texture that’s simply irresistible.

I love making these cookies ahead of time because they stay moist for days. Pair them with a cup of hot tea or a cold glass of milk for an afternoon pick-me-up. Trust me, once you taste that citrusy glaze with the soft, tender cookie, you’ll be reaching for seconds.

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Recipe Ingredients

Cookies:

• 2½ cups of all-purpose flour
• 1 tsp of baking powder
• 1 tsp of kosher salt
• 8 tbsp of unsalted butter, at room temperature (1 stick)
• 2 cups of granulated sugar
• 2 large eggs
• 1 (15-ounce) container of whole-milk ricotta cheese
• Zest of 1 lemon
• 3 tbsp of fresh lemon juice (from 1 to 2 lemons)

Glaze:

• 1½ cups of confectioners’ sugar
• Zest of 1 lemon
• 3 tbsp of fresh lemon juice (from 1 to 2 lemons)

How To Make Giada Lemon Ricotta Cookies with Lemon Glaze

for Cookies:

1. Preheat Your Oven: Preheat the oven to 375°F and line 2 baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine 2½ cups of all-purpose flour, 1 tsp of baking powder, and 1 tsp of kosher salt. Set this bowl aside for later.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat 8 tbsp of unsalted butter with 2 cups of granulated sugar until the mixture becomes light and fluffy, about 3 minutes.
4. Incorporate Eggs and Ricotta: Add 2 large eggs, one at a time, beating each until fully incorporated. Mix in the entire 15-ounce container of ricotta cheese, the zest of 1 lemon, and 3 tbsp of fresh lemon juice. Beat until everything is smooth.
5. Combine Wet and Dry Mixtures: Gradually stir in the dry ingredients until a soft, well-combined dough forms. Scoop 2 tablespoons of dough for each cookie and place them on the prepared baking sheets.
6. Bake and Cool: Bake the cookies for about 15 minutes or until the edges turn slightly golden. Let the cookies cool on the baking sheets for 20 minutes before glazing.

for Lemon Glaze:

1. Make the Glaze: In a small bowl, mix 1½ cups of confectioners’ sugar with the zest of 1 lemon and 3 tbsp of fresh lemon juice until the glaze is smooth and pourable.
2. Glaze the Cookies: Spoon about ½ teaspoon of glaze onto each cooled cookie and spread it gently to the edges with the back of the spoon. Allow the glaze to harden for about 2 hours.
3. Store Properly: Once set, store the cookies in an airtight container to keep them fresh.

Recipe Tips

• Add a Zesty Twist: Try using orange zest instead of lemon for a slightly sweeter citrus flavor. It adds a different burst of freshness while keeping the same soft, rich texture.
• Make Ahead for Busy Days: You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. This makes it easy to bake fresh cookies anytime you need them.
• Switch the Glaze Flavor: Swap out lemon juice with lime juice for a tangy twist. It pairs perfectly with the ricotta base and brings a bright, tropical flavor to the cookies.
• Use Whole-Milk Ricotta: For the best texture, always use whole-milk ricotta. Lower-fat versions can make the cookies less moist and might change the overall taste slightly.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Orange Cream Butter Cookies
• Giada Chocolate Cherry Shortbread Cookies
• Giada De Laurentiis Chocolate Amaretti Cookies