Spring-y lemon ricotta cookies

I think I may be one of the only people who can somehow connect these light, airy, spring-y (seasonally AND in texture) cookies to something you would put on a Christmas cookie platter.  But these little, lemony mouthfuls work all year round, as far as I’m concerned.  Swap the lemon for meyer lemon or grapefruit!  Add a drop of green food coloring to the glaze for your St. Paddy’s Day fete!  Add festive sprinkles!

These cookies are so good and so versatile that they cannot be appropriately dubbed for “springtime” only.  However, they do come to mind as appropriate for all events spring-y: mother’s day tea, long awaited al fresco dining (get your grills out this weekend, if you haven’t already!), wedding and baby showers…which brings me to the baby.  I guess it’s official, now that we’re well into Month 7.  Coming this July!

I’m going to blame this bambino for a serious change in my normal cooking and eating patterns.  Aside from my clear interest in baking and sweets, my desire to cook and assemble meals has significantly decreased in the past couple of months (is this normal?), and of course I haven’t been enjoying cheese, cider, wine, and beer at my usual clip.  I guess my efforts have been instead focused on all things baking.  Never one to skip meals, or be all that interested in dessert, I found myself (particularly in the first couple of trimesters) forgoing dinner for cereal, compulsively baking sweet breads and muffins for my AM fix, and randomly baking cakes and polishing them off with nary a slice to spare for Dane.

Even though I’m starting to cook like my old self again and have some Nantucket scallops and mango slaw planned for tonight, as we travel through trimester numero 3, be sure that dessert is never far away.

Lemon ricotta cookies (from Giada DeLaurentiis)  Makes roughly 40

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. 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 or silpat liners. 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.

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