{"id":1918878,"date":"2023-10-06T12:29:12","date_gmt":"2023-10-06T17:29:12","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1918878"},"modified":"2024-01-19T15:03:59","modified_gmt":"2024-01-19T21:03:59","slug":"giada-de-laurentiis-lemon-ricotta-cookies","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/giada-de-laurentiis-lemon-ricotta-cookies\/","title":{"rendered":"I Made Giada De Laurentiis&#8217; Viral Lemon Ricotta Cookies, and They&#8217;re Heavenly"},"content":{"rendered":"[dam-video dam-id=\"54488\" type_of_player=\"jw\" \/]\r\n\r\nAfter an indulgent and comforting platter of Giada's <a href=\"https:\/\/www.tasteofhome.com\/article\/you-need-to-try-giada-de-laurentiis-viral-crispy-sheet-pan-lasagna-recipe\/\" rel=\"noopener noreferrer\">sheet pan lasagna<\/a>, I may not have had room for a slab of <a href=\"https:\/\/www.tasteofhome.com\/article\/giada-de-laurentiis-tiramisu\/\">tiramisu<\/a>, but her lemon ricotta cookies sounded like the perfect finish to my Italian feast.\r\n<p class=\"\">Lighter than air, infused with fresh lemon juice and zest, and finished with just the right amount of sweet lemon glaze, it's no wonder why <a href=\"https:\/\/www.tasteofhome.com\/collection\/giadzy-giada-de-laurentiis\/\" rel=\"noopener noreferrer\">Giada De Laurentiis<\/a>' lemon ricotta cookies have gone viral.<\/p>\r\n\r\n<h2>What is lemon ricotta made of?<\/h2>\r\nIf you've never made <a href=\"https:\/\/www.tasteofhome.com\/recipes\/frosted-lemon-ricotta-cookies\/\" target=\"_blank\" rel=\"noopener noreferrer\">cookies with ricotta cheese and lemon<\/a> before, you're in for a treat. In baking, ricotta cheese works similarly to cream cheese or sour cream. It adds extra fat to the batter, contributing moisture and tenderness. The resulting cookies are incredibly soft, with a texture reminiscent of a cake or muffin.\r\n<h2>Why are Giada's lemon ricotta cookies so popular?<\/h2>\r\nPeople love Giada's lemon ricotta cookies because they transport you straight to the Amalfi Coast with just one bite. Their bright lemon flavor and melt-in-your-mouth, tender crumb is very different from other <a href=\"https:\/\/www.tasteofhome.com\/collection\/lemon-cookies-for-lemon-lovers\/\" rel=\"noopener noreferrer\">lemon cookie recipes<\/a>. Beyond being unique and downright delicious, her lemon ricotta cookies are easy to make, so they're perfect for beginner bakers.\r\n<h2 class=\"\">Giada De Laurentiis' Viral Lemon Ricotta Cookies<\/h2>\r\n<img class=\"alignnone size-large wp-image-1920601\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Viral-Lemon-Ricotta-Cookies_giada-lemon-ricotta-cookies-092123-TOH-04_FT.jpg?fit=700,467\" alt=\"Viral Lemon Ricotta Cookies\" width=\"700\" height=\"467\" \/>\r\n<p class=\"\">This recipe makes about 4 dozen cookies.<\/p>\r\n\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<ul>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">2-1\/2 cups all-purpose flour<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">1 teaspoon baking powder<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">1 teaspoon salt<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">1 stick unsalted butter, softened<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">2 cups granulated sugar<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">2 eggs, at room temperature<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">1 container (15 ounces) whole milk ricotta cheese<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">3 tablespoons freshly squeezed lemon juice<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">1 lemon, zested<\/li>\r\n<\/ul>\r\n<p class=\"\"><strong>Glaze:<\/strong><\/p>\r\n\r\n<ul>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">1-1\/2 cups confectioners' sugar<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">3 tablespoons freshly squeezed lemon juice<\/li>\r\n \t<li class=\"\" style=\"list-style-type: initial;\">1 lemon, zested<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4 class=\"\">Step 1: Combine dry ingredients<\/h4>\r\nIn a medium bowl, combine the <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" rel=\"noopener noreferrer\">flour<\/a>, baking powder and salt. Set aside.\r\n<h4 class=\"\">Step 2: Beat together the wet ingredients<\/h4>\r\nCombine the butter and sugar in the bowl of a stand mixer. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" target=\"_blank\" rel=\"noopener noreferrer\">Cream the butter and sugar<\/a> together on a medium speed until light, fluffy and pale in color (about 5 minutes). Next, beat in the eggs, 1 at a time, mixing after each addition until fully incorporated. Add the ricotta cheese, lemon juice and lemon zest and combine.\r\n\r\n<em>Editor's Tip<\/em>: Don't skip the fresh lemon. While bottled lemon juice is convenient, it misses the mark in recipes where lemon is the primary flavor. For this recipe, grab a citrus juicer and zester\u2014or try this <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-juice-lemons-without-cutting-them\/\" rel=\"noopener noreferrer\">easy lemon juicing hack.<\/a>\r\n<h4 class=\"\">Step 3: Combine and chill<\/h4>\r\nGently fold in the dry ingredients, mixing until they're just combined into the dough. Cover the bowl with plastic wrap and <a href=\"https:\/\/www.tasteofhome.com\/article\/why-chill-cookie-dough\/\" rel=\"noopener noreferrer\">refrigerate the dough overnight<\/a>.\r\n\r\n<em>Editor's Tip<\/em>: Take care not to overmix the cookie dough as it will develop the gluten in the flour too much and result in dense cookies with a tough texture.\r\n<h4 class=\"\">Step 4: Bake<\/h4>\r\nPreheat the oven to 375\u00b0F.\r\n\r\nLine a baking sheet with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-parchment-paper\/\" rel=\"noopener noreferrer\">parchment paper<\/a> and scoop the dough (about 1-1\/2 tablespoons) onto the baking sheets. Heaping mounds is fine; no need to roll the dough into balls. Bake for 12 to 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining dough.\r\n<h4 class=\"\">Step 5: Mix up the glaze<\/h4>\r\nWhile the cookies finish cooling, combine the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-powdered-sugar\/\" rel=\"noopener noreferrer\">powdered sugar<\/a>, lemon juice and lemon zest in a small bowl and stir until smooth.\r\n<h4 class=\"\">Step 6: Decorate and devour<\/h4>\r\n<img class=\"alignnone size-large wp-image-1920569\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Viral-Lemon-Ricotta-Cookies_giada-lemon-ricotta-cookies-092123-TOH-01_a.jpg?fit=700,467\" alt=\"Viral Lemon Ricotta Cookies \" width=\"700\" height=\"467\" \/>\r\n\r\nOnce the cookies are completely cool, spoon about 1\/2 teaspoon of glaze onto each cooled cookie and spread over top into an even layer. Let the glaze harden for about 2 hours (or enjoy immediately if you simply cannot wait).\r\n\r\n<em>Editor's Tip<\/em>: If you're feeling fancy, you could also drizzle ribbons of glaze over the cookies using a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" rel=\"noopener noreferrer\">piping bag<\/a> fitted with a small round tip.\r\n<h2 class=\"\">Here's What We Thought<\/h2>\r\nYum! If you love a <a href=\"https:\/\/www.tasteofhome.com\/collection\/chewy-cookies\/\" rel=\"noopener noreferrer\">soft-baked cookie<\/a> with a pillowy, lighter-than-air texture, you're going to love these easy lemon ricotta cookies. Actually, we're not sure we would call these cookies. They're more like a cross between a soft muffin top and a lemony <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-madeleine-cookie-recipe\/\" rel=\"noopener noreferrer\">French madeleine<\/a>. At the end of the day, call them what you like. Personally, I think I'll just call them heaven!\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Made with ricotta and fresh lemon glaze, we put Giada De Laurentiis&#8217; Lemon Ricotta Cookies to the test.<\/p>\n","protected":false},"author":7801,"featured_media":1920602,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[306027,304288,307104,306848,307199,304268,303719,303720],"categories-v2":[259620,310155,309603,311780,310245,259483,308324,308345],"coauthors":[206601],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Giada De Laurentiis&#039; Lemon Ricotta Cookies\u2014Here&#039;s What I Thought<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/giada-de-laurentiis-lemon-ricotta-cookies\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Giada De Laurentiis' Lemon Ricotta Cookies\u2014Here's What I Thought","description":"Made with ricotta and fresh lemon glaze, we put Giada De Laurentiis' Lemon Ricotta Cookies to the test.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/giada-de-laurentiis-lemon-ricotta-cookies\/","og_locale":"en_US","og_type":"article","og_title":"Giada De Laurentiis' Lemon Ricotta Cookies\u2014Here's What I Thought","og_description":"Made with ricotta and fresh lemon glaze, we put Giada De Laurentiis' Lemon Ricotta Cookies to the test.","og_url":"https:\/\/www.tasteofhome.com\/article\/giada-de-laurentiis-lemon-ricotta-cookies\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2023-10-06T17:29:12+00:00","article_modified_time":"2024-01-19T21:03:59+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Viral-Lemon-Ricotta-Cookies_giada-lemon-ricotta-cookies-092123-TOH-04_Social.jpg","type":"image\/jpeg"}],"author":"Lauren Habermehl","twitter_card":"summary_large_image","twitter_title":"Giada De Laurentiis' Lemon Ricotta Cookies\u2014Here's What I Thought","twitter_description":"Made with ricotta and fresh lemon glaze, we put Giada De Laurentiis' Lemon Ricotta Cookies to the test.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Viral-Lemon-Ricotta-Cookies_giada-lemon-ricotta-cookies-092123-TOH-04_FT_Sq.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Lauren Habermehl","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/giada-de-laurentiis-lemon-ricotta-cookies\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/giada-de-laurentiis-lemon-ricotta-cookies\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"I Made Giada De Laurentiis&#8217; 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At <em>Taste Recipes<\/em>, you\u2019ll find her putting famous celebrity recipes to the test, from Dolly Parton\u2019s stampede soup to Stanley Tucci\u2019s six-ingredient pasta casserole. She\u2019s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she\u2019s not trying out a recipe-gone-viral, she\u2019s developing copycat recipes and new twists on comfort food for her food blog, <em>Frydae<\/em>.","twitter":"https:\/\/www.linkedin.com\/in\/laurenhabermehl","instagram":"https:\/\/www.instagram.com\/frydaeblog\/","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Marquette University","education":"Marquette University, bachelor's in advertising and minor in communication design in association with Milwaukee Institute of Art and Design","highlights":"<ul>\r\n \t<li>Four years at <em>Taste Recipes<\/em> as a writer, photographer and recipe developer<\/li>\r\n \t<li>Creator of <em>Frydae<\/em>, a food blog focused on fresh takes of classic recipes<\/li>\r\n \t<li>Writer for <em>Well Plated by Erin<\/em>, Sky Valley Foods, Sabatino Tartufi and Lesaffre Yeast<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktail","short_bio":"Often found with a spoon in one hand and a pen in the other, Lauren is a recipe developer, food photographer and the creator of the blog, <em>Frydae<\/em>. 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