These glazed lemon ricotta cookies are a pillowy mouthful of lemony goodness with a hint of almond. One any Italian nonna would be proud of!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
80 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2
Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
Step 3
Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
Step 4
Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
Step 5
Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow lemon glaze to dry completely.