I first tried this Giada De Laurentiis recipe several years ago, when I made them for cookie swap party that I hosted. These Glazed Lemon Ricotta Cookies quickly became one of my favorites with its delicate, almost cake-like texture and wonderful sweet, lemony flavor. These are a delicious treat that will go quickly!
Ingredients:
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick unsalted butter, softened
1 cup sugar and stevia blend (recommend Domino Light All Natural Sugar & Stevia Blend
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
Preheat oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Meanwhile, make 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 cookie and use the back of the spoon to gently spread.
Let the glaze harden for about 2 hours before serving.
Nutritional Information:
Servings: 44
Serving size: 1 cookie
