Hamdi Saidani Ina Garten Lemon Ricotta Cookies are truly the best lemon ricotta cookies ever. This Italian lemon ricotta cookie is made with fresh ricotta cheese, zesty lemon zest, and fine granulated sugar, and glazed with a tangy lemon icing. Serve these Lemon Ricotta Cookies cold with a cup of herbal tea or fresh fruit for a tasty dessert.
This Ina Garten Lemon Ricotta Cookies recipe is truly better than Giada’s lemon ricotta cookies from Food Network.
Lemon Ricotta Cookies Ingredients
- 2 cups granulated sugar
- Zest of 2 lemons
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 (15-ounce) container of whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
For the Glaze:
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons lemon juice
- Zest of 1 lemon
How To Make Lemon Ricotta Cookies
- Preparing the Oven and Baking Sheets: Heat your oven to 375° F. Put parchment paper on your baking trays.
- Making the Cookie Dough: Mix sugar and lemon zest in a bowl until it smells lemony. In a different bowl, mix together flour, baking powder, and salt. Next, in a large bowl, beat the butter and lemon-sugar mix until it’s creamy (about 3 minutes). Then, add eggs one by one, mixing well after each. Mix in the ricotta cheese and lemon juice. Add the flour mix and stir until it’s all combined.
- Baking the Cookies: Place spoonfuls of the dough (about 2 tablespoons each) on your prepared baking sheets. Bake in the oven for 13-15 minutes or until the edges are a light golden color. Let the cookies cool on the trays for 20 minutes.
- Making the Glaze: In a bowl, mix powdered sugar, lemon juice, and lemon zest until smooth. Dip the top of each cooled cookie into the glaze. Let the glaze set by placing the cookies on a wire rack or wax paper.
Do Lemon Ricotta Cookies Need To Be Refrigerated
yes, Lemon Ricotta Cookies need to be refrigerated at least for about 2 hours before serving. This helps the cookies stay soft and makes the glaze on top set nicely.
What To Serve With Lemon Ricotta Cookies
Serve these Lemon Ricotta Cookies cold with a cup of herbal tea, a glass of cold milk, or Peach Ice Cream. It also goes well with fresh berries, a dollop of whipped cream, or fresh fruits. Learn More about what to serve with cookies.
How To Store Lemon Ricotta Cookies
Lemon Ricotta Cookies can last in the fridge for about 5 days. To correctly store lemon ricotta cookies, simply ensure they have cooled completely after baking, place them in an airtight container, separate layers with parchment paper to prevent sticking, and then store them in the fridge.
Can You Freeze Lemon Ricotta Cookies
Yes, Lemon Ricotta Cookies can be frozen for up to 3 months. To freeze Lemon Ricotta Cookies correctly, simply allow them to cool completely after baking, lay them out on a baking sheet to prevent them from sticking together, and then place them in an airtight container with waxed paper between layers. After these steps, place them in the freezer.
To thaw them from frozen, simply set the cookies out at room temperature for about an hour until they’re fully thawed.
Lemon Ricotta Cookies Nutrition Facts
Serving Size: 1 cookie
- Calories: 127
- Total Fat: 3g
- Saturated Fat: 2g
- Trans Fat: 0g
- Unsaturated Fat: 1g
- Cholesterol: 19mg
- Sodium: 80mg
- Carbohydrates: 23g
- Fiber: 0g
- Sugar: 16g
- Protein: 2g
Try More Ina Garten Recipes:
Ina Garten Lemon Ricotta Cookies
Description
Ina Garten Lemon Ricotta Cookies are truly the best lemon ricotta cookies ever. This Italian lemon ricotta cookie is made with fresh ricotta cheese, zesty lemon zest, and fine granulated sugar, and glazed with a tangy lemon icing. Serve these Lemon Ricotta Cookies cold with a cup of herbal tea or fresh fruit for a tasty dessert.
Ina Garten Lemon Ricotta Cookies Ingredients
For the Glaze:
How To Make Ina Garten Lemon Ricotta Cookies
- Preparing the Oven and Baking Sheets: Heat your oven to 375° F. Put parchment paper on your baking trays.
- Making the Cookie Dough: Mix sugar and lemon zest in a bowl until it smells lemony. In a different bowl, mix together flour, baking powder, and salt. Next, in a large bowl, beat the butter and lemon-sugar mix until it’s creamy (about 3 minutes). Then, add eggs one by one, mixing well after each. Mix in the ricotta cheese and lemon juice. Add the flour mix and stir until it’s all combined.
- Baking the Cookies: Place spoonfuls of the dough (about 2 tablespoons each) on your prepared baking sheets. Bake in the oven for 13-15 minutes or until the edges are a light golden color. Let the cookies cool on the trays for 20 minutes.
- Making the Glaze: In a bowl, mix powdered sugar, lemon juice, and lemon zest until smooth. Dip the top of each cooled cookie into the glaze. Let the glaze set by placing the cookies on a wire rack or wax paper.
