Giada Lemon Ricotta Cookies with Lemon Glaze

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

Can I Use Store-bought Lemon Juice?

Fresh lemon juice is always best for maximum flavor. Store-bought lemon juice can work, but the taste may be less vibrant.

Can I Freeze the Cookie Dough?

Yes, you can freeze the dough for up to 3 months. Thaw it in the fridge overnight before baking for fresh-tasting cookies.

How Do I Store These Cookies?

Store these cookies in an airtight container at room temperature for up to 3 days. This keeps them moist and flavorful.

Can I Make the Glaze Thicker?

To thicken the glaze, add more confectioners’ sugar a tablespoon at a time until you reach your preferred consistency.

Check out More Recipes:

Giada Lemon Ricotta Cookies with Lemon Glaze

Recipe by Giada De LaurentiisCourse: DessertCuisine: ItalianDifficulty: Easy
Servings

24

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

170

kcal

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.

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)

Directions

  • For Cookies:
  • Preheat Your Oven: Preheat the oven to 375°F and line 2 baking sheets with parchment paper to prevent sticking.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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:
  • 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.
  • 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.
  • Store Properly: Once set, store the cookies in an airtight container to keep them fresh.

Nutrition Facts

24 servings per container


  • Amount Per ServingCalories170
  • % Daily Value *
  • Total Fat 8g 13%
    • Saturated Fat 5g 25%
  • Cholesterol 30mg 10%
  • Sodium 110mg 5%
  • Total Carbohydrate 24g 8%
    • Dietary Fiber 1g 4%
    • Sugars 15g
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    4 responses to “Giada Lemon Ricotta Cookies with Lemon Glaze”

    1. Kate Avatar

      Can these cookies be frozen?
      Thanks- looks divine!
      Kate

      1. Mohamed Shili Avatar

        Hi Kate! Yes, these cookies can definitely be frozen! Just skip the glaze, freeze them in a single layer, and once solid, transfer them to an airtight container. When you’re ready to enjoy, thaw and glaze them fresh. Happy baking!

    2. Mary Z. Avatar

      After the glaze hardens and I store them, the glaze gets sticky and does not get hard. How do I keep the glaze hard?

      1. Mohamed Shili Avatar

        Hi Mary,

        Sticky glaze can be frustrating! To help the glaze harden and stay that way, make sure to let the cookies sit uncovered for several hours (or even overnight) in a cool, dry place before storing them.
        Humidity can prevent the glaze from setting properly, so if it’s a humid day, try putting the cookies in the fridge for a bit to help the glaze firm up before storing. Also, ensure you’re not using too much liquid in the glaze—just enough to make it spreadable.

        I hope these tips help your cookies turn out perfectly next time!

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