LEMON RICOTTA COOKIES
Comes from Giada De Laurentiis. Had some ricotta cheese that I defrosted and never used so I looked for a dessert recipe and found this one. There were about 6 other recipes posted here but I wasn't sure about them because the ingredients list were different for each and I had never made this type of cookie before. They are very cakey cookies and the lemon glaze is very good. The cookies themselves also have a nice subtle lemon flavor. My family liked them alot hope you do too.
Provided by Kings cook
Categories Drop Cookies
Time 1h
Yield 36 cookies
Number Of Ingredients 12
Steps:
- preheat oven to 375.
- beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
- stir in dry ingredients.
- place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
- let cookies cool for at least 15 minutes before spreading glaze on top.
- for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
- *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.
LEMON RICOTTA COOKIES WITH LEMON GLAZE
Make and share this Lemon Ricotta Cookies With Lemon Glaze recipe from Food.com.
Provided by Crystal B.
Categories Drop Cookies
Time 30m
Yield 44 Cookies
Number Of Ingredients 12
Steps:
- In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
- Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
- They will not last long !
- ENJOY.
Nutrition Facts : Calories 116.7, Fat 3.7, SaturatedFat 2.2, Cholesterol 19.1, Sodium 73.4, Carbohydrate 19.1, Fiber 0.2, Sugar 13.2, Protein 2.2
FROSTED LEMON-RICOTTA COOKIES
I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"-Renee Phillips, Owosso, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON RICOTTA COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 1/2 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps.
- Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy.
- Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies.
- Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container.
LEMONY ALMOND-RICOTTA COOKIES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
- Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
- Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
- Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g
ITALIAN LEMON-RICOTTA COOKIES
Look forward to something sweet when you make these simple and delicious Italian Lemon-Ricotta Cookies. Pop these Italian Lemon-Ricotta Cookies in the oven and they're ready to enjoy in less than 30 minutes. Share the joy and add them to the holiday spread or in gift bags.
Provided by My Food and Family
Categories Festive 2018
Time 59m
Yield 41 servings, 2 cookies each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine flour and baking soda. Beat butter, granulated sugar, dry pudding mix and lemon zest in large bowl with mixer until blended. Add ricotta and eggs; mix well. Gradually add flour mixture, mixing well after each addition.
- Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.
- Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
- Whisk powdered sugar and lemon juice in medium bowl until blended. Dip tops of cookies halfway into glaze; return, dipped sides up, to wire racks. Immediately top with some of the sprinkles. Repeat with remaining cookies. Let stand until glaze is firm.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 17 g, Protein 3 g
LEMON-RICOTTA COOKIES
These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g
More about "lemon ricotta cookies recipes"
GIADA’S NEW & IMPROVED LEMON RICOTTA COOKIES | GIADZY
From giadzy.com
4.7/5 (12)Category DessertAuthor Giada De LaurentiisCalories 99 per serving
- In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
- Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
- For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
LEMON RICOTTA COOKIES » BIG FLAVORS FROM A TINY KITCHEN
From bigflavorstinykitchen.com
LEMON RICOTTA COOKIES - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
LEMON RICOTTA COOKIES | OLIVE & MANGO
From oliveandmango.com
LEMON RICOTTA COOKIES - HAPPY HEALTHY PANCREAS
From happyhealthypancreas.com
LEMON RICOTTA COOKIES WITH LEMON GLAZE - GIADZY
From giadzy.com
LEMON RICOTTA COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
ITALIAN LEMON RICOTTA COOKIES {GRANDMA'S RECIPE} | IT IS A KEEPER
From itisakeeper.com
LEMON-GLAZED RICOTTA COOKIES | CANADIAN LIVING
From canadianliving.com
LEMON RICOTTA COOKIES - MINI BATCH BAKER
From minibatchbaker.com
LEMON RICOTTA COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
LEMON-RICCOTA COOKIES RECIPE | MYRECIPES
From myrecipes.com
ITALIAN LEMON RICOTTA COOKIES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
LEMON RICOTTA COOKIES FROM SCRATCH
From servedfromscratch.com
BEST LEMON RICOTTA COOKIES WITH LEMON GLAZE RECIPES
From foodnetwork.ca
ALL RECIPES RICOTTA COOKIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON RICOTTA COOKIES WITH A SIMPLE GLAZE | THE FOODIE AFFAIR
From thefoodieaffair.com
LEMON RICOTTA COOKIES - JUSTINE SNACKS
From justinesnacks.com
LEMON RICOTTA COOKIES - BUDGET BYTES
From budgetbytes.com
MY REAL LEMON RICOTTA COOKIES - MY COOKIE JOURNEY
From mycookiejourney.com
LEMON RICOTTA COOKIES – KETCHUP WITH THAT
From ketchupwiththat.com
VIC’S TRICKS TO…HEAVENLY LEMON RICOTTA COOKIES | FOODTALK
From foodtalkdaily.com
LEMON RICOTTA RING COOKIES RECIPE - COOKING WITH NONNA
From cookingwithnonna.com
ITALIAN LEMON RICOTTA COOKIES - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
LEMON RICOTTA COOKIES - ONE SWEET APPETITE
From onesweetappetite.com
RECIPE: LEMON RICOTTA COOKIES - ITALIAN SONS AND DAUGHTERS OF …
From orderisda.org
LEMON RICOTTA SCONES - THERESCIPES.INFO
From therecipes.info
LUSCIOUS LEMON RICOTTA COOKIES - SPARKLES OF SUNSHINE
From sparklesofsunshine.com
LEMON RICOTTA COOKIES - SAVOR THE BEST
From savorthebest.com
LEMON RICOTTA PANCAKES (SARABETH'S COPYCAT) - WELL SEASONED …
From wellseasonedstudio.com
AUTHENTIC ITALIAN LEMON AND RICOTTA COOKIES - OLIVE TOMATO
From olivetomato.com
AUTHENTIC ITALIAN LEMON RICOTTA COOKIES - RECIPES FROM ITALY
From recipesfromitaly.com
LEMON RICOTTA COOKIES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON RICOTTA COOKIES - SIMPLE AND SWEET FOOD
From simpleandsweetfood.com
LEMON RICOTTA COOKIES - SALT & BAKER
From saltandbaker.com
RICOTTA COOKIES - LIDIA
From lidiasitaly.com
LEMON RICOTTA COOKIES WITH LEMON GLAZE - VIA TAKE THEM A MEAL
From takethemameal.com
LEMON RICOTTA COOKIES RECIPE - FOOD FANATIC
From foodfanatic.com
LUCIOUS LEMON RICOTTA COOKIES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #drop-cookies #desserts #european #cookies-and-brownies #italian
You'll also love