Week 38: Zucchini Oatmeal Chocolate Chip Cookies

I had a weird inspiration for cookies this week when I was at the local farmer’s market. There is one booth I get lettuce for the guinea pigs from, and they happened to have zucchini for sale. The idea was originally zucchini bread, but then I wondered if a zucchini cookie was something that was possible, and the answer to that question is…yes!

The recipe is pretty simple to make, but the problem is that this is one of those recipes that requires a couple of hours for the dough to refrigerate. Even though the recipe calls for an egg to be at room temperature, you can get away with a refrigerated one. The most labor intensive part of this recipe is shredding the zucchini.

This is one of those recipes again where you combine the dry ingredients before mixing it in with the wet ones. Also, you should whisk the white and brown sugars together before mixing them with the butter. When it comes to scooping the dough, the trusty Oxo 1.5Tbsp scooper comes to the rescue again.

For this recipe, if you are baking the cookies on aluminum sheets, you need to put them in the oven for about 18 minutes so the outsides are slightly browned.

The cookies are very good and very moist. It’s essentially zucchini bread in cookie form, and there’s nothing wrong with that whatsoever.

It’s essentially an oatmeal chocolate chip cookie with shredded zucchini in it.


  • 1 cup (140g) shredded & blotted zucchini (see step 1)
  • 2 cups (160g) old-fashioned whole rolled oats*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips


  1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
  2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
  4. Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
  8. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.


Week 37: Cookies & Cream Cookies

I don’t think I could have found a recipe with a more redundant name than this one.

For this week, I decided to go back into the theme of “Cookies based on ice cream flavors” and went with Cookies & Cream cookies.

This recipe requires some planning, although I did manage to figure out how to make this on some reasonable amount of impulse. The recipe calls for an egg and half of a brick (I don’t think those are the proper units) of cream cheese to be at room temperature, but you can bring them both to room temperature easily. For the egg, you need a bowl of warm water (not hot) and leave it in there for about 5 minutes. Pull it out, dry it off, and it’ll be at room temperature. The cream cheese is easy: just put it on a plate and microwave it until it’s soft.

You will also need to refrigerate the dough for a minimum of 2 hours, so make sure you have the time to spare.

The only thing that will take some extra time is roughly chopping up the Oreo cookies. The recipe calls for 1 1/4 cups of it, but I think you could get away with a little bit more. Two cups might be pushing it.

Like most previous recipes, I like to whisk together the dry ingredients (flour, cornstarch, baking soda, and salt), and I also like to whisk the sugars together so they’re more evenly distributed throughout the dough.

It starts off pretty simple: mix cream cheese and butter, add combined sugars, add egg and vanilla, and add the flour mix. Once that’s done, throw in the white chocolate chips and chopped up Oreos. Yes, that’s this week’s random ingredient: Oreo cookies.

This is another recipe that you will want to use your 1.5Tbsp Oxo scooper, as this helps make about 3 dozen cookies. These cookies won’t expand too much, so if you can’t get an exact 3″ between cookies, you can move them a little closer, and you’ll be fine. For using aluminum cookie sheets with a single sheet of parchment paper, bake them for 15 minutes in the oven. They come out very chewy as well.

The slight discoloration is due to the crumbs of the Oreo cookies.


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (112g) block full-fat cream cheese, softened to room temperature
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) white chocolate chips
  • 1 and 1/4 cups roughly chopped Oreos (regular or Double Stuf)


  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Cookies stay fresh covered at room temperature for up to 1 week.


Week 36: Brownie Cookies

I decided to do something that unfortunately does require some prep work: you need to have four eggs at room temperature, so making these cookies on impulse is unfortunately not an option.

For some reason, this recipe tells you to melt the chocolate and butter in a saucepan, but if you do that, you risk burning it. I don’t have anything special for melting chocolate, so I improvised by having a small pot with water boiling with another pot on top of the boiling water so it heats the small pot, thus melting the chocolate and butter together. The good news is that it’s easy to clean the pot with the melted butter. Just make sure you let it soak for a while.

Once the chocolate is melted, it’s pretty much like making any other type of cookie: mix sugar, eggs, and vanilla; add the chocolate mixture; and finish off with flour mixed with salt and baking powder.

Normally, this recipe makes these large brownie cookies, but I decided to make them smaller. I used my trusty 1.5 tablespoon scoop from Oxo to make smaller cookies. I baked them on aluminum cookie sheets lined with parchment paper for 12 minutes, and they came out amazing. They’re super fudgy, although I get that some people would rather just have brownies, but this is a very good recipe for brownie cookies that will surely be a bit.

All the fun of a brownie in cookie form!


  • 2-2/3 cups 60% cacao bittersweet chocolate baking chips
  • 1/2 cup unsalted butter, cubed
  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 4 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder, optional
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (11-1/2 ounces) semisweet chocolate chunks


  1. Preheat oven to 350°.
  2. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
  3. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture.
  4. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well.
  5. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.
  6. Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.


Week 35: Sugardoodle Cookies

So this week, I wanted to try something different, and this recipe seemed to fit the bill. Also, one of my co-workers said that last week’s cookies were the worst cookies I’ve made this year. I think it was because I used the wrong type of maple syrup, which can honestly make all the difference.

Anyways, onto this week’s recipe. This is a recipe that is very simple to make and requires no planning ahead. I say that because I always have unsalted butter at room temperature ready for baking at all times.

Personally, I feel like this recipe has too much butter in it because the cookies come out a lot flatter than how they look in the recipe. The recipe has them looking like they’re a little thick, but these cookies with that amount of butter come out much flatter. I will have to try making this recipe with less butter and see what happens. I even adjusted the baking time, and it had no effect.

The good news is that they’re tasty, so at least there’s flavor despite how flat they come out.

Flat cookies!


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tablespoon vanilla extract 
  • 2 eggs 
  • 2 ¾ cups all purpose flour 
  • 1 teaspoon baking soda
  • ½ teaspoon salt


  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Beat butter on medium speed until smooth and creamy. Add both sugars and mix until fluffy. Add eggs and vanilla; mix well.
  3. Next, add flour, baking soda, and salt. Mix until all ingredients are incorporated. Form balls with about 2 tbsp of dough. Place about 2 inches apart on prepared baking sheets.
  4. Bake at 350°F until lightly browned on bottom and around edges, 10 to 12 minutes, rotating pans halfway through. Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes). 


Week 34: The Healthiest Breakfast Cookies

So this week, I thought I might try something healthy that is also very easy to make. There’s no prep to be done ahead of time (besides buy ingredients), so you don’t need to worry about making sure anything normally refrigerated is at room temperature, or anything like that.

This recipe uses several different types of seeds, and I had to make multiple stops at grocery stores to find them all. These are some of the seeds:

  • Raw sunflower seeds
  • Pumpkin seeds
  • Sesame seeds
  • Chia seeds

This recipe can get expensive pretty quickly, but if you actually make them for a breakfast cookie, then it’s definitely worth it. It was compared to making a homemade granola bar.

The recipe is very easy to make. You don’t even need a stand mixer to make it. The only warning I have is that you ought to make sure that you put all the wet ingredients in the larger bowl and the dry ones in the medium bowl.

I baked these on aluminum cookie sheets with a single sheet of parchment paper for 16 minutes so they’re a little brown on the edges.

This is what happens to a cookie without butter or any sort of baking powder or baking soda.

Ingredients (Makes about 16 cookies):

  • 1 1/4 cup gluten-free rolled oats
  • 1/4 cup almond flour (can sub any type of flour) 
  • 1/2 cup raw sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds
  • 3 tbsp chia seeds
  • 1/4 cup dried cranberries
  • dark chocolate chips (as many as you like, I use about 1/4 cup)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1/3 cup tahini or almond butter (I like to mix both)
  • 1/2 tsp vanilla extract
  • 1 egg (*or flax egg)


  1. Preheat the oven to 350°F and line a baking pan with parchment paper.
  2. Mix all the dry ingredients together in a bowl.
  3. Mix all the wet ingredients together in a separate bowl.
  4. Pour the dry ingredients into the wet and mix together until well combined
  5. Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread)
  6. Bake for 12 to 14 minutes.


Week 33: Almond Butter Cookies

I decided to make something that ended up being similar to my peanut butter cookies, but I honestly think these taste better.

These require no refrigeration luckily. If you plan to make these cookies, make sure you get a 12oz jar of almond butter so you have enough.

The recipe is a little odd because it asks you to cream the butter before you put in the combination of white and light brown sugar. I’m not sure why they did that because most recipes call for mixing the butter and sugars all at once. I’m glad that the recipe actually puts the ingredients in order for you so it’s easy to understand.

For the cookie dough balls, I used my trusty 1.5tbsp scoop for these. It works out really well since the recipe calls for a 2tbsp ball of dough.

These were baked on aluminum cookie sheets for 14 minutes so they were just a little crispy on the edges.

I accidentally spilled the flour all over the floor as I was slowly adding it to the stand mixer, so there was this giant pile of flour. Luckily I managed to make another bowl quickly, and all was good. I’m not sure if I added too much flour mix for this cookie recipe since I poured some in before it spilled all over the place. I might need to remake this recipe sometime to make sure it was done properly.



  • 2 1/2 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 16 Tbs (2 sticks) unsalted butter, softened but still cool
  • 1 c brown sugar
  • 1 c granulated sugar
  • 1 c almond butter
  • 2 large eggs
  • 2 1/2 tsp vanilla
  • 1 c almonds, ground to resemble coarse breadcrumbs


  1. Line baking sheet with parchment paper or spray with nonstick cooking spray.
  2. Preheat oven to 350 degrees F.
  3. Combine flour, baking soda, baking powder, and salt. Set aside.
  4. Beat butter until creamy.
  5. Add sugars beating until fluffy, approximately 3 minutes.
  6. Scrap the bowl as necessary.
  7. Beat in almond butter until incorporated.
  8. Beat in vanilla and then eggs, one at a time.
  9. Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
  10. Add ground almonds and stir until just incorporated.
  11. Roll cookies into 2 Tbs sized balls.
  12. Place on baking sheets and press each ball twice with a fork to make a crisscross design.
  13. Bake cookies for 10-12 minutes.
  14. Edges should be slightly browned and the cookies puffed.
  15. Cool on sheets for 4 minutes before transferring to a cookie cooling rack.


Week 32: French Toast Cookies

PSA: Do not make this recipe. It’s not worth it at all.

Alright, now that I got that out of the way, this is not a recipe I would recommend anyone making. I thought this might be a fancier version of the snickerdoodle cookie, but it’s not. It’s not very special in all honesty.

For starters, you have to use something special called maple sugar, which is something I had never heard of until recently. but of course it makes sense that it exists because of maple syrup. Plus, the stuff is expensive and hard to find. The sugar is essentially a more coarse version of regular brown sugar, although for future attempts, you can probably use any sort of coarse brown sugar for this recipe instead of spending about $12 for a small amount of maple sugar. Plus, I ended up using the whole bag for this recipe, so this recipe is already one of the most expensive cookies I’ve made.

This small bag cost me $12. It’s not worth it, trust me.

The recipe follows the same format as normal snickerdoodles, although snickerdoodles are a much better texture overall. This recipe uses regular butter with the maple sugar, and other “normal” ingredients, so at least there’s only one specialty ingredient.

All and all, it was a pretty disappointing recipe considering the name of it.

What a disappointment…


For the dough:

  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, at room temperature 
  • 1 1/2 cups maple sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

For the coating: 

  • 1/3 cup maple sugar
  • 2 teaspoons cinnamon


  1. In a medium bowl, stir together flour, salt, and baking powder; set aside.
  2. In a mixer fitted with the paddle attachment, cream butter and 1 1/2 cups maple sugar until smooth.
  3. Add eggs and vanilla and beat
  4. Add flour mixture and beat to form a smooth dough. Chill for about 20-30 minutes.
  5. Preheat oven to 400 degrees. Line three baking sheets with parchment paper.
  6. Stir together 1/3 cup maple sugar and cinnamon for coating.
  7. Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then roll in coating. Place on cookie sheets about 2 inches apart and bake for 8-10 minutes, until edges are light golden brown. Remove from oven and cool on baking sheets for 1-2 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for 2-3 days.

Makes about 2 1/2 to 3 dozen, depending on how generous you are with your scoops of dough. 


Week 31: Old-Fashioned Peanut Butter Cookies

Alright, let’s do something simple that requires no excessive refrigeration (or freezing).

This week I decided to do a recipe I actually hadn’t done before, and that is a peanut butter cookie. Also, something unusual happened that I was not expecting when I put in the last batch of cookies for baking, which I will get to later.

The only random ingredient required for this recipe is shortening, which they call “vegetable shortening” when you get them from the grocery store. I guess it’s so people wouldn’t confuse it with the non-existent “meat shortening”.

One thing to make sure of is that anytime the recipe calls for brown and white sugar, make sure you whisk them together in a separate bowl before you combine it with butter (or shortening and peanut butter, in this recipe).

The utter magnificence that is the combination of white and brown sugar.

Once all the ingredients are combined, the dough is scooped into balls onto aluminum sheets lined with parchment paper. I use parchment paper for all my recipes since it makes cleanup much easier.

The recipe calls for “1-1/2-in balls”, but if you want to make it easier on yourself, I use the Oxo Good Grips Medium Cookie Scoop. I don’t get any sort of commission if you use that link, it’s mostly for reference. The diameter of the scoop is indeed 1.5″ across, so it makes perfectly-sized balls for this recipe. Below shows how they look on the cookie sheet.

I like my cookie scoop, lol.

Once the balls are scooped and plopped on the cookie sheet, you need to squish them down with a fork or a meat mallet (lol, that’s a funny name). I don’t have a meat mallet (lol), so I just used a fork.


Once they are done baking, they spread a little bit, and this is the final result:

Peanut butter cookies!

This recipe made more cookies than I thought it would, so I put the last few cookies on a cookie sheet and threw them in the oven. Unfortunately(?), I forgot to squish them down with a fork, and this was the result:


I find it odd that they actually looked pretty good without the squishing down. Plus, I feel like they look more presentable, like small flat bread rolls.

This is a perfect recipe to make with some planning ahead, as you need three eggs to be at room temperature. The only things you really need to be sure of is shortening and peanut butter.


  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 375°.
  2. In a small bowl, whisk together the white and brown sugar. Set it aside.
  3. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
  4. In a separate bowl, combine flour, baking soda and salt; add to creamed mixture and mix well.
  5. Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.


Week 30: My (Current) Favorite Chocolate Chip Cookie

I was on a hike the other day with some co-workers, and I had offhandedly mentioned that I baked cookies. One of them started off by asking “Do you know who Dr. Oz is?” And I immediately was extremely skeptical. She said that the recipe came from his daughter, who isn’t peddling weird non FDA-approved remedies.

So these chocolate chip cookies require some patience, but they’re definitely worth it in the end. The recipe calls for 9 oz of various types of chocolate. I used Cadbury Royal Dark Chocolate, Cadbury Milk Chocolate, Ghirardelli Premium Baking Semi-Sweet chocolate, Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate, and Ghirardelli Intense Dark 72% Cacao. If you use half of each bar of chocolate, it will come out to exactly 9oz.

Note: these cookies need to be refrigerated for a minimum of 2 hours before you bake them.

These can be made ahead of time and frozen for a few months if you want to have them on hand in case you need to win an official cookie exchange with the purchasing department of your work.

They’re about 4″ in diameter.


  • 2 sticks (1 cup) cold unsalted butter
  • 9 ounces assorted chocolate, chopped
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 tsp room temperature water


Preheat oven to 350F.•Gently melt the butter over a low heat, being careful not to allow it to come to a bubble or froth. We want to avoid as much liquid evaporation as possible. While the butter is melting, roughly chop your chocolate into bite sized shards.

Gently melt the butter over a low heat, being careful not to allow it to come to a bubble or froth. We want to avoid as much liquid evaporation as possible. While the butter is melting, roughly chop your chocolate into bite sized shards.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

Pour the melted butter into a bowl with both sugars and use a hand or stand mixer to blend on high about 1 minute. Add the egg and beat for 15 seconds. Scrape down the bowl. Add the vanilla extract and water, beat another 15 seconds, scrape down the bowl and set aside. 

Use a spatula or wooden spoon to combine the dry mix into the wet ingredients, stirring until just combined. Fold in the chocolate chips. Allow to sit 1-2 minutes while the butter cools and the dry mix starts to hydrate.

Scoop evenly sized cookies onto a prepared baking sheet – ¼ cup of dough each will make roughly 15 cookies (depending on how much snacking you’ve done on the dough!). Place baking sheet in the refrigerator for at least 2 hours or covered overnight – giving the dough time to stand like this will yield slightly browner, crispier, more caramelized results with a more complex flavor (this is thanks to the large carbohydrates that start to break down over time… I did A LOT of reading about cookies as I was making all my different versions). But you also have to wait 24 hours, so your call! 

Once set, the dough balls can be placed in a zip top bag and placed in the freezer up to 3 months for easy cookie baking at the drop of a hat! No baking adjustment time/temperature is needed to bake these from frozen.

Bake the cookies on a lined baking sheet until surface and edges are crisp and golden but center is still gently puffed and soft, rotating the pan front to back half-way through, about 16 minutes. Remove from the oven and allow to cool on the pan two minutes before removing to a baking rack to cool fully. These can be stored in an air-tight container up to 1 week, but no chance they last that long.


Week 29: Lemon Ricotta Cookies with Lemon Glaze

My issue with cookies is that most of the recipes I have seem to be some sort of variation on chocolate chip cookies. Since I did last week, I was in the mood for something different. Luckily, I got some recipe ideas from my mom, and this was one of them.

So this is a pretty easy recipe to make and something that can be made on impulse. The only thing is that they do require one bizarre ingredient: ricotta cheese. The recipe calls for one 15-ounce container of whole milk ricotta cheese, which is great because you use the whole thing and have no leftovers of it. I honestly wouldn’t know what to do with leftover ricotta cheese.

For lemons, I went with 3 medium-sized lemons to get the total of 6 tablespoons of lemon juice required. Plus, I used the zest from 1.5 lemons for good measure. I think it gave the right amount of lemon flavor to the dough as well.

For my setup, I baked these on 3 aluminum sheets and baked them for 17 minutes instead of the 15 the recipe calls for. They brown a bit on the edges, which is what you want. The cookies need to cool for about 20 minutes, so if you want to be efficient, make sure you have enough cookie sheets to rotate them.

The frosting is super easy to make and posed no issues, so I don’t think you’ll have any issues with it.

The most time consuming part of this recipe is letting the cookies sit so the frosting can solidify on the cookie, which takes a minimum of a couple of hours.

They probably won’t win any presentation points, but they will make up for it in the flavor category.


  • 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. Preheat the oven to 375 degrees F.
  2. Cookies:
  3. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  4. 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.
  5. Line 2 baking sheets with parchment paper. 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.
  6. Glaze:
  7. 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. Pack the cookies into a decorative container.