Ina Garten Lemon Ricotta Cookies are made with all-purpose flour, sugar, eggs, whole milk ricotta cheese, lemon juice, and lemon zest. This Lemon Ricotta Cookies with Lemon Glaze recipe creates a zesty and soft cookie that takes about 2 hours and 50 minutes to prepare and Yield about 44 cookies.
This Ina Garten Lemon Ricotta Cookies Recipe From Her “Barefoot Contessa Parties” Cookbook.
Ina Garten Lemon Ricotta Cookies Ingredients
For the Cookies:
- 2 1/2 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, soft
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) tub of whole milk ricotta cheese
- 3 tablespoons lemon juice
- Zest of 1 lemon
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- Zest of 1 lemon
How To Make Ina Garten Lemon Ricotta Cookies
- Preheat your oven to 375 degrees F.
- Mix flour, baking powder, and salt in a medium bowl and put it aside.
- In a big bowl, mix butter and sugar until fluffy (about 3 minutes). Add eggs one by one, mixing well. Then add ricotta, lemon juice, and lemon zest and mix. Add the dry ingredients and mix.
- Put parchment paper on 2 baking sheets. Use a spoon to put dough (about 2 tablespoons for each cookie) on the sheets. Bake for 15 minutes until the edges are a bit golden. Let them cool on the sheet for 20 minutes.
- For the glaze, mix powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Put about 1/2 teaspoon on each cookie and spread it gently with the spoon’s back. Let the glaze dry for about 2 hours. Store the cookies in a nice container.
Do Lemon Ricotta Cookies Need To Be Refrigerated?
Yes, before serving or storing the cookies, put them in the fridge for at least 2 hours to let the glaze set and enhance the lemon flavors.
How To Store Lemon Ricotta Cookies
After refrigerating to set the glaze, you can store them at room temperature or in the fridge.
- At room temperature: Keep them in an airtight container to prevent them from drying out. They can last like this for 2-3 days.
- In the fridge: Place them in an airtight container. They can stay fresh for up to a week.
Can You Freeze Lemon Ricotta Cookies?
Yes, the cookies can be frozen for up to 3 months. When you’re ready to serve them again, thaw the cookies in the fridge overnight or at room temperature for a few hours.
Ina Garten Lemon Ricotta Cookies Nutrition Facts
Serving Size: 1 cookies
- Calories: 113
- Total Fat: 3.5 grams
- Saturated Fat: 2 grams
- Cholesterol: 20 milligrams
- Sodium: 76 milligrams
- Carbohydrates: 19 grams
- Protein: 2 grams
- Sugar: 13 grams
FAQ’s
Why Are My Lemon Ricotta Cookies Flat And How To Fix It Next Time?
Lemon Ricotta Cookies come out flat because the butter was too soft, the dough was overmixed, or the baking powder was old. Next time, make sure the butter is soft but firm, mix the dough just until combined, and check that your baking powder is fresh. Also, ensure your oven is properly preheated before baking.
How Thick Should I Make Each Cookie Before Baking?
Use about 2 tablespoons of dough for each cookie. They don’t need to be perfectly shaped but aim for a consistent size to ensure even baking.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance. Cover it and store it in the fridge for up to 24 hours before you plan to bake the cookies.
My Cookies Didn’t Rise Much, What Went Wrong?
If your cookies didn’t rise, the issue might be inactive baking powder. Make sure your baking powder is fresh and not expired. Also, avoid pressing the dough flat before baking; just drop spoonfuls onto the baking sheet.
How Can I Tell When the Cookies Are Done Baking?
The cookies are done when the edges turn slightly golden, about 15 minutes. They might still seem soft in the middle, but they will firm up as they cool.
Try More Ina Garten Recipes:
- Ina Garten Ginger Snap Cookies
- Ina Garten Mexican Wedding Cookies
- Ina Garten Cowboy Cookies
- Ina Garten Pumpkin Cookies
Ina Garten Lemon Ricotta Cookies
Description
Ina Garten Lemon Ricotta Cookies are made with all-purpose flour, sugar, eggs, whole milk ricotta cheese, lemon juice, and lemon zest. This Lemon Ricotta Cookies with Lemon Glaze recipe creates a zesty and soft cookie that takes about 2 hours and 50 minutes to prepare and Yield about 44 cookies.
Ingredients
For The Cookies:
For The Glaze:
Instructions
- Preheat your oven to 375 degrees F.
- Mix flour, baking powder, and salt in a medium bowl and put it aside.
- In a big bowl, mix butter and sugar until fluffy (about 3 minutes). Add eggs one by one, mixing well. Then add ricotta, lemon juice, and lemon zest and mix. Add the dry ingredients and mix.
- Put parchment paper on 2 baking sheets. Use a spoon to put dough (about 2 tablespoons for each cookie) on the sheets. Bake for 15 minutes until the edges are a bit golden. Let them cool on the sheet for 20 minutes.
- For the glaze, mix powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Put about 1/2 teaspoon on each cookie and spread it gently with the spoon’s back. Let the glaze dry for about 2 hours. Store the cookies in a nice container.