Monday, March 9, 2009


Cake-like cookies have never appealed to me. A crispy edge and soft, chewy middle is what turns me on.

These cookies, however, are cake-like and I'm in love with them! It must be the ricotta. Or maybe it's the pronounced citrus flavor. Or could it be the Limoncello I subbed for the lemon juice? Whatever, these are tops on my list.

One word of caution: don't make the lemon glaze until the cookies are out of the oven and you are ready to frost them. I made the glaze too soon and it set up and got stiff by the time I was ready to frost the cookies. Putting it back into the microwave to soften it only dulled it and made it more like candy. The flavor was not affected, though. The glaze takes these cookies over the top.

Lemon Ricotta Cookies with Lemon Glaze
Adapted 1/4 recipe from
Rating: 9.5 out of 10

INGREDIENTS: 1/2 cup + 2 Tbsp. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. sea salt
2 Tbsp. Smart Balance 50/50 butter blend, softened
1/2 cup sugar
1/2 egg (1-1/2 Tbsp.), room temperature
3 oz. part-skim ricotta (use your kitchen scale to weigh) room temperature
1/2 Tbsp. Limoncello or lemon juice
1 Tbsp. lemon zest

Heat oven to 375F. Line a baking sheet with parchment paper.
In small bowl combine flour, baking powder and salt; set aside. In large bowl, whisk the SB and sugar together till well combined. Add egg, ricotta, limoncello (or lemon juice) and lemon zest, whisking till well combined and smooth. Stir in dry ingredients with spoon. Spoon the dough (about 1 rounded tablespoonful for each cookie) onto the baking sheet. Bake about 15 minutes, or till slightly golden at the edges. Remove from oven and let cookies rest on baking sheet 20 minutes. Spoon about 1/2 tsp. of glaze onto each cookie and use back of spoon to gently spread. Let glaze harden for about 2 hours. Yield: 9 cookies

6 Tbsp. confectioner's (10X) sugar
1 Tbsp. Limoncello (or lemon juice)
1/2 Tbsp. lemon zest

Combine all ingredients in small bowl till smooth, adding more liquid if needed to make a thin glaze.


Donna-FFW said...

Hi Judy-
What a perfect cookie for spring. For some reason, they remind me of spring. I think I will add these to my Easter cookie tray.Limocello.. great idea.

Barbara Bakes said...

I usually prefer a chewy cookie as well, but these sound fabulous!

Unknown said...

I usually like chewy and crunchy cookies too, but cookies with lemon and ricotta sound delicious!

Anonymous said...

What a great idea adding ricotta cheese! Yum!

Sara said...

These look so good, I tend to have a lot of good luck with her recipes.

Elyse said...

Oh, Judy. I wish I had these right now. I'd totally swap you some Plain Janes for these awesome looking lemon cookies! Wow, if they can convert even a non-cake-cookie-lover, then I know they must be fabulous--and they look it! Can't wait to try these!

Hairball T. Hairball said...

I'm craving cookies now and it's all your fault! :)

Debbie said...

Giada has great recipes!!! The cookies look wonderful. I would love one right now with a cup of coffee.....yum!

Sam Hoffer / My Carolina Kitchen said...

I too like crispy edge cookies with a chewy middle. The Limoncello could only make them better.