Summery Lemon Ricotta Cookies

Ahhh summer!  A time for picnics, baseball, bbqs, and generally spending time outside. 

That is, unless you live in the DC Area…which I do.  Summer in DC can be unbearable due to high humidity and even higher temperatures.  Please note, there are no pictures of me grilling, as the heat wave is wilting my hair and my appetite.  NOBODY PANIC!  My “reduced” appetite means I just need to stick to light and refreshing foods, like these Lemon Ricotta Cookies from Giada de Laurentiis.  These cool cookies are more like fluffy muffin tops (the desirable kind), and are delicious straight from the frosty fridge.

Lemon Ricotta Cookies (from a recipe by Giada de Laurentiis)

Cookie ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-oz) container whole milk ricotta cheese
  • 3 tbs lemon juice
  • 1 lemon, zested

Glaze ingredients:

  • 1 1/2 cups powdered sugar
  • 3 tbs lemon juice
  • 1 lemon, zested

Preheat the oven to 375 degrees F.  In a medium bowl combine the flour, baking powder, and salt. Set aside. 

In the large bowl combine the butter and the sugar. Beat the butter and sugar until fluffy, about 3 mins. 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 baking sheets with parchment paper. Spoon the dough (about 2 tbs each) onto the baking sheets. Bake for 15 mins, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 mins.

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-tsp onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hrs (if you can wait that long).

Oh and in case you are wondering…I couldn’t wait 2 hrs and ate these cookies while they were still gooey.