Tested till perfect Lemon-Glazed Ricotta Cookies

Lemon-Glazed Ricotta Cookies

Donatina Zampino of St-Leonard, Que., says these melt-in-your-mouth cookies are as traditional as the wedding cake in her family.

By Donatina Zampino, Robin Hood Cookie Contest Honourable Mention

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size about 48 cookies


  • 1/2 cup 1/2cupunsalted butter, softened
  • 1 cup 1cupgranulated sugar
  • 1 1eggeggs
  • 1 cup 1cupricotta cheese
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/4 tsp 1/4tspbaking soda


  • 1 cup 1cupicing sugar
  • 3 tbsp 3tbspmilk
  • 1 tbsp 1tbspfinely grated lemon rind
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In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.

In separate bowl, mix together flour, baking powder and baking soda; stir into ricotta mixture. Cover and refrigerate for 30 minutes.

Roll by 1 tbsp (15 mL) into balls. Place, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 12 minutes or until white and slightly firm to the touch. Let cool on pans for 5 minutes. Transfer to racks; let cool completely.

Glaze: In small bowl, whisk together icing sugar, milk and lemon rind until smooth. Dip tops of cookies into icing. Let stand on rack until icing is set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 69 pro 1g total fat 3g sat. fat 2g
carb 10g fibre 0 chol 12mg sodium 19mg

% RDI:

calcium 1 iron 2 vit A 3 folate 5
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