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Lemon Zinger Cookies


The holidays are here and so are gatherings with many temptations!  It’s okay to indulge…occasionally.  When treating yourself to those yummy goodies, try to choose those with better quality ingredients, and of course, moderate consumption.  This recipe is a tasty treat with plenty of options that exclude food coloring, preservatives and other chemicals.  It’s sure to be a hit at your next gathering!



2  1/2  cups organic all purpose flour

1   tsp  baking powder, aluminum free

1   tsp sea salt

1   stick unsalted organic butter, softened, but not melted

2   cups organic granulated sugar

2   organic eggs

1   15-oz container organic whole milk ricotta cheese

3   tablespoons fresh lemon juice (from approximately 1 lemon)

1   tablespoon lemon extract, I like the Simply Organics brand


1  1/2  cups organic powdered sugar, sifted to avoid lumpy icing

3   tablespoons fresh lemon juice (from approximately 1 lemon)

1   tablespoon lemon extract, I like the Simply Organics brand

1/2 tsp food based yellow food coloring





  • Preheat oven to 375 degrees F.
  • In a medium bowl, combine the flour, baking powder and salt.  Set aside.
  • In a large bowl, combine the butter and 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 extract.  Beat to combine. 
  • Stir in the dry ingredients.
  • Line 2 baking sheets with unbleached parchment paper. 
  • Spoon approximately 1 tablespoon of dough onto the baking sheets, leaving about 1” in between.  
  • Bake for 15-17 minutes, until the edges are golden.
  • Remove from oven and transfer to cooling rack.  Allow to rest until cool to the touch before applying icing.



  • Combine the powdered sugar, lemon juice, lemon extract and yellow food color in a small bowl and whisk until smooth.
  • Spoon about 1/2-1 tsp onto each cookie and use the back of the spoon to gently spread.
  • Let the glaze harden for about 2 hours before packing into a container.

Notes and Tips:

Be sure to leave yourself at least 2 hours for making the cookies.   The cookies must cool before adding the glaze or it will melt right off, I know from experience.   Once you add the glaze, they need to set at least 2 hours before stacking them so the glaze doesn’t stick to the cookies stacked on top. When I’m packing them up to take to a party, I place a sheet of unbleached wax paper in between layers to prevent them from sticking together.

I tried 2 different types of ricotta and here is what I learned:

The Whole Foods ricotta cookies spread out, which makes for easier application of the glaze. 

The Publix Greenwise organic ricotta made cookies that stood up higher and looked almost like little biscuits.  This made application of the glaze a bit more challenging since the tops of the cookies had some small peaks.

They both tasted the same, so it’s just a matter of preference.

Food based food coloring can be found at most natural foods groceries.  If you a want lighter colored glaze, use 1/4 tsp food coloring instead.  You need to use some amount of coloring because the lemon juice will prevent the sugar from making a pure white icing.

When applying the icing, work quick because the icing starts to harden.  If it becomes too thick, simply add about 1/2-1 tsp of warm water to the bowl and whisk again to the right consistency.

One batch makes approximately 50 cookies.  You can also double this recipe, which I highly recommend because they will disappear fast! 

Enjoy!  In moderation, of course.  🙂






Caroline Faxas, AP, Dipl Ac, provides services related to Acupuncture and Oriental Medicine. She is conveniently located to the surrounding communities of Cooper City, Davie, Plantation, Southwest Ranches, Weston, Sunrise, Fort Lauderdale, Hollywood, Dania Beach and Hallandale Beach.

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