Grapefruit Ricotta Cookies

Grapefruit Ricotta Cookies - In Her Chucks


When it comes to celebrating Mother’s Day, there are a million things you can do for your domestic goddess to make her feel special.  Whether it’s a handwritten card, a bouquet of flowers, or a sentimental piece of jewelry, this Sunday is all about appreciating the wonderful mamas for everything they are to us.

Growing up, it was our tradition to bring my mom breakfast in bed.  In our younger years, my dad would help my brother and I prepare a fancy morning feast, but as we got older, my brother and I were determined to do it all on our own.  Unfortunately for my mom this meant watered down coffee and frozen waffles (which were still frozen).  But it’s the thought that counts ;)

So to redeem myself, I have prepared a fresh batch of Grapefruit Ricotta Cookies for the woman who has helped to shape the person that I am today.  She is my very best friend and forever hero…my mom :)



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 grapefruit juice
Zest from 1/2 grapefruit


1 1/2 cups powdered sugar
3 tablespoons grapefruit juice
Zest from 1/2 grapefruit


Preheat the oven to 375 degrees F.


In a medium bowl combine the flour, baking powder, and salt.  Set aside.

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, grapefruit juice, and grapefruit zest. Beat to combine. Stir in the dry ingredients.

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.


Combine the powdered sugar, grapefruit juice, and grapefruit 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.


Recipe slightly adapted from Giada De Laurentiis via

What I love most about these cookies is how light and fluffy they are.  Pretty much makes you feel like you are biting into a cloud.  A grapefruit cloud that boasts just enough citrus essence to give it an awesomely tangy kick.  Sounds like a metaphor for motherhood.  A mother who is soft and sweet but zesty enough that her kids know better than to mess with her.  It’s the perfect balance.

So in honor of the upcoming holiday, why not whip up a batch of these cookies for your mommy dearest, put on the kettle for a nice cup of tea and enjoy your Mother’s Day Weekend :)

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8 thoughts on “Grapefruit Ricotta Cookies

  1. Tammy says:

    Happy Mother’s Day!

  2. Aunt Rosemary says:

    To Heather my beautiful niece & wonderful Mother, Happy Mother’s Day. You are shaping Harper’s life just like your Mom did for you. She will be your best friend & be proud to call you Mom. Have a great weekend and wish I could help you enjoy the yummy cookies. Love, GG & Uncle Ang

  3. Happy Mother’s Day, Heather!
    These cookies look like a great way for me to use the candied grapefruit peel my mom made while she was visiting earlier in the Spring–a bit chopped up, in place of zest, would do very nicely.


  4. Those look divine! And what a wonderful message to your mom. I hope you had a great Mother’s Day!

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