Giada’s Tender Ricotta Lemon Cookies Recipe Tastes Like Summer | Cookies

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Leave it to celebrity chef Giada De Laurentiis to come up with this delicious lemon cookie recipe that captures the essence of summer. If you like lemon Girl Scout cookies, I think these are even better.

The ricotta in these cookies helps keep them moist and delicious without being overly sweet, and the lemon glaze adds a wonderful finish to this delicious dessert recipe.

To make Giada’s Lemon Ricotta Cookies, you’ll need flour, baking powder, salt, butter, granulated sugar, icing sugar, eggs, ricotta cheese, and two large lemons. These lemon cookies are baked until moist and tender, then coated with an easy two-ingredient lemon glaze made with powdered sugar and lemon juice. So fast and easy!


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Cuisine: Italian / American

Prep time: 20 minutes plus time to cool and set

Cooking time: 15 to 20 minutes
Total time: 40 minutes plus time to cool and set

Serving Size: Makes about 36 to 48 cookies


raw material

biscuit

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 tsp salt
  • 1 stick (8 Tbsp) unsalted butter, softened (if you have salted butter, just omit the salt on top)
  • 2 cups granulated sugar
  • 2 eggs
  • 1 container (15 ounces) whole-fat ricotta cheese
  • 1 large lemon, juiced and chopped

glaze


The production method is as follows:

  1. In a bowl combine flour, baking powder and salt. on hold.

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<li>Combine butter and sugar in a large bowl.use a <a rel=electric mixer Beat the butter and sugar for about 2 minutes.

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<li>    Add eggs, one at a time, and beat until smooth.
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<li>Add the ricotta, lemon juice and zest. Beat the combine.
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<li>Combine dry ingredients.
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<li>Line 2 <a rel=cookie sheet and parchment. Spoon dough onto baking sheets.

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<li>Bake in preheated 375°F oven for 15 minutes, or until slightly golden around the edges. Remove from the oven and let the cookies cool on the pan for about 20 minutes.
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<li>Make the glaze by combining the powdered sugar, juice, and zest of a large lemon in a small bowl and whisk until smooth.
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<li>Once the cookies have cooled, spoon a little over each cookie and spread lightly. Let the glaze harden for about 30 minutes before storing in an airtight container.
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