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Bringing Home the Bakin'

bake my cake and eat it, too

Both my mom and my grandma called me last week to rave about a lemon ricotta cookie they had shared at Nordstrom.  I didn’t try the Nordstrom cookie, but from what they described, it sounded like something I wanted to make, especially to redeem myself in the lemon dessert category (think back to my first flop).  I found Giada’s recipe online and decided I would try it out.  Both generations agreed that this recipe was different, but like mother, like daughter (and granddaughter!), they also agreed that these cookies were every bit as delicious.  These would be great with coffee or  tea, as they have a scone-like texture.

Lemon Ricotta Cookies with Lemon Glaze – Giada De Laurentiis



  • 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


  • 1 1/2 cups powdered sugar
  • 3 tablespoons 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. 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.


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. Pack the cookies into a decorative contain

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