Bright, tender, and irresistibly lemony, Giada Lemon Ricotta Cookies With Lemon Glaze are a sunny treat that bakes up soft and cakey with a glossy citrus finish. The ricotta keeps each cookie moist and light, while the lemon zest and glaze give a bright, tangy pop. They look elegant on a plate and taste like a cross between a soft cookie and a lemon cake — perfect for brunch, tea, or a simple dessert.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 27–30 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Per cookie — approximate)
- Calories per serving: 155 kcal
- Protein: 2.2 g
- Carbohydrates: 23.5 g
- Fat: 5.3 g
- Fiber: 0.4 g
- Sugar: 13.7 g
- Sodium: 80 mg
Why Make This Giada Lemon Ricotta Cookies With Lemon Glaze
These cookies are fast, forgiving, and full of flavor. Ricotta adds moisture and a tender crumb so the cookies stay soft for days. The lemon zest in the dough and the bright glaze make them refreshingly tangy. They work for casual snack runs, elegant dessert plates, or crowd-pleasing holiday trays. If you want a cookie that looks special but is easy to bake, this recipe fits the bill.
How to Make Giada Lemon Ricotta Cookies With Lemon Glaze
The process is simple: cream the ricotta, sugar, and butter; add the egg, lemon, and vanilla; fold in dry ingredients; scoop and bake; then finish with a lemon glaze. Small bowls and a cookie scoop speed the work. Use room-temperature ingredients for even mixing and a light texture. The glaze is quick to whisk and gives a shiny, zesty finish.
Ingredients:
1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
1 teaspoon lemon zest (for glaze)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure ingredients and bring the ricotta, egg, and butter to room temperature for smoother mixing.
Step 2: Mixing
In a large bowl, cream together the ricotta cheese, granulated sugar, and softened butter until smooth. Beat in the egg, lemon zest, and vanilla extract until well combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix — stop when there are no large streaks of flour.
Step 3: Baking
Drop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. For uniform cookies, use a small cookie scoop. Bake for 12–15 minutes or until edges are lightly golden. The centers should still be soft but set.
Step 4: Finishing
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. To prepare the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle over the cooled cookies and let set before serving. For a thicker glaze, add a bit more powdered sugar; for a thinner glaze, add a few drops more lemon juice.
How to Serve Giada Lemon Ricotta Cookies With Lemon Glaze
Serve these cookies at room temperature. They pair beautifully with coffee, Earl Grey tea, or a glass of chilled prosecco. Arrange them on a platter for brunch or tuck a few beside a scoop of vanilla gelato for a simple dessert. Garnish with extra lemon zest or a few candied lemon slices for a pretty presentation.
How to Store Giada Lemon Ricotta Cookies With Lemon Glaze
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.
- Freezing: Freeze unglazed cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze after thawing.
Expert Tips for Perfect Giada Lemon Ricotta Cookies With Lemon Glaze
- Use whole-milk ricotta for richer flavor and a creamier texture.
- Let butter, egg, and ricotta come to room temperature for even mixing.
- Measure flour by spooning it into the cup and leveling — too much flour makes dry cookies.
- Mix until just combined to keep cookies tender; overmixing develops gluten and makes them cakier.
- Use fresh lemons for zest and juice — bottled lemon juice lacks bright flavor.
- If cookies spread too much, chill the dough briefly for 15–20 minutes before baking.
- For a shiny glaze, drizzle while the cookies are fully cooled but still slightly tacky.
Delicious Variations
- Lemon Poppy Seed: Add 2 tablespoons poppy seeds to the dry mix for crunch and visual appeal.
- Blueberry Lemon: Fold in 1/2 cup fresh or frozen blueberries (toss in a little flour first) for fruity bursts.
- Chocolate Chip: Stir in 1/2 cup mini chocolate chips for a lemon-chocolate twist.
- Orange Glaze: Swap lemon juice and zest in the glaze for fresh orange for a sweeter, milder citrus note.
- Sandwich Cookies: Sandwich two cookies with lemon mascarpone or vanilla buttercream for an elegant treat.
Frequently Asked Questions
Q: Can I use low-fat ricotta?
A: Yes. Low-fat ricotta will work but cookies may be slightly less rich and moist. You can replace by using full-fat for best texture.
Q: Why are my cookies flat?
A: Over-mixing, overly soft butter, or too-warm dough can cause spreading. Chill dough briefly and avoid over-creaming to keep cookies thicker.
Q: How do I know when the cookies are done?
A: The edges should be lightly golden but centers still soft. They will continue to set as they cool. Overbaking makes them dry.
Q: Can I make the dough ahead?
A: Yes. Refrigerate dough for up to 24 hours, then scoop and bake from chilled. You may need an extra minute or two of baking time.
Q: Can I freeze the glazed cookies?
A: Glazed cookies can get sticky or the glaze can crack when frozen. It’s best to freeze unglazed cookies and add the glaze after thawing.
Q: Can I omit the egg for an egg-free version?
A: You can try an egg replacer like a flax egg (1 tbsp ground flax + 3 tbsp water), but texture will be slightly different — less lift and a denser crumb.
Conclusion
These lemon ricotta cookies are an easy way to bring bright, fresh flavor to your kitchen. They bake fast, store well, and adapt to many variations so you can make them your own. For the original inspiration and Giada’s detailed recipe, see Giada’s Lemon Ricotta Cookies with Lemon Glaze recipe. Give them a try — the soft texture and glossy lemon glaze are sure to win fans.
Print
Giada Lemon Ricotta Cookies With Lemon Glaze
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright, tender, and irresistibly lemony cookies that are soft and cakey with a glossy citrus finish, perfect for any occasion.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the ricotta cheese, granulated sugar, and softened butter until smooth. Beat in the egg, lemon zest, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of the dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 12–15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cookies and let it set before serving.
Notes
Use room temperature ingredients for better mixing. For variations, consider adding poppy seeds, blueberries, or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 13.7g
- Sodium: 80mg
- Fat: 5.3g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23.5g
- Fiber: 0.4g
- Protein: 2.2g
- Cholesterol: 20mg
