Lemony Almond-Ricotta Cookies

These ricotta cookies are a pillowy mouthful of lemony almond goodness that would make any Italian nonna proud.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 80 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• 2 tablespoons lemon juice
• 1 ½ teaspoons baking powder
• ½ teaspoon lemon zest
• ½ cup unsalted butter, softened
• 1 tablespoon almond extract
• ½ cup powdered sugar
• 1 cup ricotta cheese, at room temperature
• 1 large egg, room temperature

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 icing to dry completely.