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Posts tagged "cookies"

Lemon Ricotta Softies

I made more of these lemony shweet softies today - yummers.

Even weirdos who don’t like lemony sweets won’t mind a bite or three of these deliciously tart cookies. They are softer than the average cookie, a bit fluffy to the bite.

I call them “Softies” when we adapt the recipe, and I try to use Meyer Lemons for a nice, round sweetness to the cookies.

Below is Giada’s original recipe, along with a video clip of her making the cookies.

Enjoy!

Recipe for Lemon Ricotta Cookies by Giada De Laurentiis

Cookie Ingredients 
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze Ingredients
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the 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.

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.