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Lemony Almond-Ricotta Cookies

ItalianDessertMedium
Prep
20 min
Cook
15 min
Total
65 min
Serves
36
✦

Ingredients

cookies

  • 1 cupwhite sugar
  • 0.5 cupunsalted butter, softened
  • 1 cupricotta cheese, at room temperature
  • 2 tbsplemon juice
  • 1 tbspalmond extract
  • 0.5 tsplemon zest
  • 1large egg, room temperature
  • 2 cupall-purpose flour
  • 1.5 tspbaking powder
  • 0.5 tspsalt

icing optional

  • 0.5 cuppowdered sugar
  • 2 tbsplemon juice

Method

  1. 1Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2Beat 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.
  3. 3Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
  4. 4Bake 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.
  5. 5Stir 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.

Notes

These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!