How To Make Lemony Almond-Ricotta Cookies
Soft, delicate, and pillowy, these ricotta cookies are flavored with lemon and almond, then drizzled with a tangy lemon icing, for decadent sweet treats!
Serves:
Ingredients
- 1cupwhite sugar
- ½cupunsalted butter,softened
- 1cupricotta cheese,room temperature
- 2tbsplemon juice
- 1tbspalmond extract
- ½tsplemon zest
- 1large egg,room temperature
- 2cupsall purpose flour
- 1½tspbaking powder
- ½salt
For Icing (Optional):
- ½cuppowdered sugar
- 2tbsplemon juice
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Beat the sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase the speed to high and beat for about 5 minutes until light and fluffy.
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Beat in the ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined.
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Reduce the speed to low. Add the flour, baking powder, and salt, then beat slowly until a dough forms.
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Drop the dough about 2-inches apart onto the prepared baking sheet using a cookie scoop.
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Bake in the preheated oven for 12 to 15 minutes until cookies are very lightly golden but still soft.
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Remove from oven, transfer to a wire rack, and cool completely for about 30 minutes.
Icing:
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Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle the icing onto the cookies.
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Set cookies aside to allow icing to dry completely.
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Serve and enjoy!
Nutrition
- Calories: 91.36kcal
- Fat: 3.66g
- Saturated Fat: 2.25g
- Trans Fat: 0.10g
- Monounsaturated Fat: 0.97g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 12.95g
- Fiber: 0.20g
- Sugar: 7.31g
- Protein: 1.70g
- Cholesterol: 15.46mg
- Sodium: 64.82mg
- Calcium: 31.23mg
- Potassium: 19.82mg
- Iron: 0.40mg
- Vitamin A: 32.05µg
- Vitamin C: 0.69mg
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