Giada's Lemon Ricotta Cookies - VLOGMAS #10 Cook With Kat #9

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Preheat your oven to 375°.

In a mixing bowl, mix the softened butter and sugar until lightly fluffy, adding the sugar about a cup at a time.

Add the eggs one at a time and continue to beat everything together.

Add the whole tub of ricotta cheese, about 3 tablespoons of lemon juice, and half of the lemon zest. Mix everything well and thoroughly.

In a separate bowl, mix the baking powder with the all-purpose flour.

Add the dry ingredients into the wet ingredients, starting with a little bit first, then adding the rest and mixing well.

Add the salt and continue to mix everything thoroughly.

Using an ice cream scooper, scoop out about 2 tablespoons of cookie dough and place them about 2 inches apart on a parchment paper lined cookie sheet.

Bake in the oven for about 15 minutes.

To make the lemon glaze, mix the powdered sugar with the leftover lemon juice until it becomes a glaze.

Optionally, add a little more lemon juice for tartness and mix in the rest of the lemon zest.

Place parchment paper underneath the cookie rack for icing.

Once the cookies are done, place them onto the cookie rack and let them cool for about 10 to 15 minutes.

Glaze the cookies using about half a teaspoon of the glaze per cookie, pouring it over the center and spreading it with the back of a spoon.

Let the glaze harden for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens