Name: Lemon Ricotta Cookies
Prep time: 15 min
Cook time: PT-491546H22M29S
Total time: PT-491546H22M29S
Cuisine: italian-american
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 15 ounces whole milk ricotta cheese; Zest of 2 large lemons; 1/4 cup fresh lemon juice (for the glaze); 2 cups powdered sugar (for the glaze)

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These Lemon Ricotta Cookies are a delightful treat, offering a perfect balance of light texture and bright, zesty flavor.

Lemon Ricotta Cookies: A Delightful Treat from Giada's Kitchen 16

Inspired by Giada De Laurentiis’s renowned recipe, these cookies bring a touch of Italian-American charm to your kitchen with minimal fuss. They’re soft, pillowy, and infused with the sunny taste of lemon, making them an instant favorite for any occasion.

The secret to their incredible tenderness lies in the addition of ricotta cheese, which keeps them moist and airy, rather than dense or dry. Paired with a simple lemon glaze, these cookies are not only delicious but also incredibly easy to make, even for novice bakers. Get ready to enjoy a batch of these irresistible cookies that are sure to brighten anyone’s day.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a simple yet elegant dessert that doesn’t require hours in the kitchen. It’s perfect for busy parents who want to whip up something special for their family without a lot of stress, or for new bakers eager to try a recipe that guarantees delicious results. The light, cake-like texture of these cookies, combined with the refreshing lemon flavor, makes them ideal for a wide range of occasions. Serve them as a sweet ending to a weeknight meal, bring them to a potluck, or enjoy them with your morning coffee or afternoon tea. They’re also a fantastic addition to any dessert platter, offering a sophisticated taste that appeals to both kids and adults. The bright lemon zest makes them feel fresh and uplifting, suitable for any time of year.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking is the best way to ensure a smooth and enjoyable cooking experience. This recipe uses common pantry staples along with a few fresh items that are easy to find at any grocery store. No fancy equipment or exotic ingredients are needed, making it accessible for everyone.

INGREDIENTS:

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
15 ounces whole milk ricotta cheese
Zest of 2 large lemons
¼ cup fresh lemon juice (for the glaze)
2 cups powdered sugar (for the glaze)

For simple substitutions, if you don’t have whole milk ricotta, part-skim ricotta will also work, though whole milk provides a richer texture. For the lemon zest, always use fresh lemons for the best flavor; bottled lemon juice won’t give you the same vibrant aroma. When it comes to butter, unsalted is preferred so you can control the salt content, but if you only have salted butter, simply omit the added salt from the recipe.

Time Needed From Start To Finish

One of the best aspects of these lemon ricotta cookies is how quickly they come together, making them perfect for those spontaneous baking urges or when you need a dessert in a hurry.

Preparation time: 15 minutes
Baking time: 10-12 minutes per batch
Cooling and Glazing time: 15 minutes
Total time: Approximately 40-45 minutes

This timeline is realistic for a home baker, allowing you to enjoy fresh, warm cookies without a lengthy wait. The hands-on time is minimal, with most of the duration dedicated to baking and cooling.

How To Make It Step By Step With Visual Cues

Creating these delightful lemon ricotta cookies is a straightforward process, even for beginners. Follow these steps for perfect results every time.

Prepare Your Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add Wet Ingredients (Except Ricotta): Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest. The mixture will be fragrant and slightly yellow from the zest.
Fold in Ricotta and Dry Ingredients: Gently fold in the ricotta cheese until just combined. Then, gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare and Apply Glaze: While the cookies cool, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Once the cookies are completely cool, dip the tops of each cookie into the glaze, or drizzle the glaze over them with a spoon. Let the glaze set before serving.

Easy Variations And Serving Ideas That Fit Real Life

These lemon ricotta cookies are wonderful on their own, but they also lend themselves to a few easy variations and serving suggestions that can make them even more special. For a kid-friendly twist, you can add a few sprinkles to the glaze before it sets, making them colorful and fun. If you want to enhance the citrus flavor, a tiny pinch of extra lemon zest can be sprinkled over the glaze while it’s still wet.

For a party or buffet, arrange the cookies on a nice platter with a few fresh lemon slices for garnish. They pair beautifully with a cup of hot tea or coffee, making them an excellent choice for a brunch spread or an afternoon treat. You could also serve them alongside a scoop of vanilla ice cream for a simple yet elegant dessert. Another idea is to make mini versions of these cookies by using a smaller scoop, perfect for bite-sized indulgence. For a slightly different flavor profile, consider adding a tiny bit of almond extract along with the vanilla extract in the cookie dough, which complements the lemon wonderfully.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help you avoid them and ensure your lemon ricotta cookies turn out perfectly every time.

Overmixing the Dough: This is one of the most frequent mistakes. Overmixing develops the gluten in the flour, leading to tough, chewy cookies instead of light and tender ones. Always mix until just combined, stopping as soon as no dry streaks of flour remain.
Not Softening Butter Enough (or Too Much): Butter that’s too cold won’t cream properly with the sugar, resulting in a dense texture. Butter that’s too warm (melted or oily) will make the dough greasy and cause the cookies to spread too much. Aim for room temperature butter – it should be soft enough to indent with your finger but not melted.
Baking on an Ungreased Sheet: While the recipe calls for parchment paper or silicone mats, if you skip this step, your cookies will likely stick, making them difficult to remove and potentially ruining their shape. Always line your baking sheets.
Applying Glaze to Warm Cookies: If you glaze the cookies while they are still warm, the glaze will melt and soak into the cookie, rather than forming a nice, set coating. Always wait until the cookies are completely cool before glazing.
Using Bottled Lemon Juice for Zest: The zest of fresh lemons provides essential oils that give these cookies their vibrant, authentic lemon flavor. Bottled lemon juice lacks this zest and will result in a less flavorful cookie. Always use fresh lemons for zesting.

How To Store It And Make It Ahead Without Ruining Texture

These lemon ricotta cookies are best enjoyed fresh, but they also store well, making them a great option for making ahead or enjoying over a few days.

To store leftover cookies, place them in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if you prefer, you can store them in the refrigerator for up to a week. Just be aware that refrigeration can slightly alter their texture, making them a little firmer. Bring them back to room temperature before serving for the best experience.

For making them ahead, you can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking as usual. You can also freeze the unbaked cookie dough balls. Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container and store for up to 2-3 months. When ready to bake, place the frozen dough balls on

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.