Lemon Ricotta Cookies with Lemon Glaze

Day 2 of lemon week reveals my most favorite cookie ever. I’ve made these cookies probably a dozen times or more. The first time was last summer when I brought them to my annual family reunion. Everybody raved about them so I knew I was on to something.

If you like the fresh flavor of lemon then these are right up your alley. The cookie itself is incredibly moist because of the ricotta cheese; and the glaze, made of pure sugar and lemon, is sweet and lemony. Both the cookie and the glaze have lemon zest, which boosts the lemon flavor up a notch. I usually bake cookies only around Christmas time, but these are an exception. I make these for several occasions throughout the year.

Note: Giada’s original recipe says to scoop 2-tablespoon size balls, but I always go smaller. If you go with 1-tablespoon size balls you’ll get approximately 4 dozen cookies.

Here's what you'll need

Start by measuring your flour

Add 1 teaspoon baking powder

And 1 teaspoon salt

Whisk this all together; set aside

Now cream together your butter and sugar

Add 2 eggs, 1 at a time

Dump in the ricotta cheese

You'll need the zest of 1 lemon

Throw that in

Also squeeze 3 tablespoons or so of lemon juice.

Pour that in

Now slowly stir in your dry ingredients

I scoop them pretty small

You want to bake them until they're just barely golden around the edges

Now for the glaze. Add zest to 3 cups confectioners' sugar

Add some lemon juice. I don't measure-I just add till I reach the consistency I want

Mix this all together. Yum!

Dip each cookie in and let the excess glaze drip off

Best. Cookies. Ever.