These light Lemon Ricotta Cookies with almonds are almost like biting into a cloud. A lemony cloud. After only one bite, you'll think you've gone to heaven.
If you're a lover of lemon, then you'd better add these luscious lemony cookies to your baking list, STAT! Trust me when I say that these will soon become some of your very favorite cookies!
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Table of Contents Found Here
- How this recipe came to be:
- Take it from the source:
- Nuts or no nuts? That is the question!
- What about the texture of these cookies?
- Making homemade ricotta cheese is easy!
- The ingredient list for making lemon ricotta cookies:
- The step-by-step photo instructions:
- Need to add to, or update your baking supplies?
- Printable Recipe Card
- Please comment if you've made this recipe.
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime, let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
How this recipe came to be:
As I was clearing out my fridge (something I need to do a whole lot more often), I found some ricotta cheese in the back that was nearing its expiration date.
Since I always have lemons in the fridge, and I have always wanted to make lemon ricotta cookies...now was the perfect time to make these Light & Lemon Ricotta Cookies with Almonds.
Take it from the source:
There are a ton of recipes online for ricotta cookies and the one I chose to work from is Lidia's from Lidia's Italy.
The only thing I did differently with Lidia's recipe is that I added some chopped, toasted almonds because I adore nuts in just about everything, and I swapped out the vanilla extract for almond extract!
I also played around just a bit with Lidia's icing, and to finish I decided to garnish the cookies with just a tiny pinch of fresh lemon zest for that little touch of color. Sorry for the changes Lidia, but I think you would actually approve!
Nuts or no nuts? That is the question!
Naturally, if you're not a nut lover (or you're baking for someone with a nut allergy), this ingredient is entirely optional.
What about the texture of these cookies?
These cookies are incredibly tender and cake-like due to the ricotta cheese, so if you're looking for a crispy cookie with a lot of crunch, you'd better move along.
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However, if you're looking for a luscious lemon cookie that you can really sink your teeth into, you'd better print this recipe right now! 😉
Making homemade ricotta cheese is easy!
If you're at all interested in making your own homemade ricotta cheese, it's easier than you might think, and I've got a great recipe for you to try.
The ingredient list for making lemon ricotta cookies:
- butter (I like to use salted butter)
- granulated sugar
- eggs
- ricotta cheese
- almond extract
- all-purpose flour
- baking powder
- salt (I use kosher)
- lemon zest
- toasted almonds
- confectioners sugar
- fresh lemon juice
The step-by-step photo instructions:
- In a large bowl blend together the granulated sugar and butter. Add the eggs, ricotta cheese, and almond extract.
- In a separate medium bowl, whisk together the flour, baking powder, lemon zest, and salt.
- Gradually add the flour mixture into the wet mixture and blend just until the dough comes together. Gently stir in the almonds.
- Drop the dough by tablespoons onto parchment-lined baking sheets and bake in a preheated oven.
- Ice the cookies with the lemon glaze and finish with a light touch of lemon zest.
Need to add to, or update your baking supplies?
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Printable Recipe Card
Lemon Ricotta Cookies with Almonds
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- kitchen timer optional
Ingredients
To make the cookie dough:
- 1 stick (8 tablespoons) butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 cup ricotta cheese
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons fresh lemon zest
- ⅛ teaspoon salt
- 1 cup chopped, toasted almonds, optional
To make the icing:
- 2 cups confectioners sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon almond extract
- 1 tablespoon fresh lemon zest, as garnish (optional)
Instructions
To make the cookies:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
- In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugar until light and fluffy.
- Add the eggs (one at a time) and beat well after each addition, making sure to scrape down the sides of the bowl as needed.
- Blend in the ricotta cheese and almond extract.
- In a large bowl, whisk together the flour, baking powder, lemon zest, and salt.
- Working in increments, slowly add the flour mixture into the ricotta mixture (⅓ at a time), mixing each addition until just combined. *Note - The less you mix, the more tender the cookies will be.
- Add the nuts and blend until just combined.
- Drop the dough by tablespoons onto parchment lined baking sheets (12-15 per sheet).
- Bake for 22-25 minutes in preheated oven, rotating the cookie sheets halfway through baking.
- Cool completely on wire rack before icing.
To make the icing:
- Stir or whisk the powdered sugar, lemon juice, and almond extract until smooth.
- Dip the tops of each cooled cookie into the icing allowing the excess to drip off.
- Garnish the wet icing with a pinch of lemon zest on each cookie.
- Serve and enjoy!
Notes
Nutrition
I hope you've enjoyed today's recipe for Light & Lemon Ricotta Cookies with Almonds as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Joyce says
Hi how much exactly is one stick of butter?
Renée says
Hi, Joyce!
One stick of butter is eight tablespoons or four ounces.
I hope this helps.
Take good care,
-Renee
Jane Saunders says
I didn't even know that ricotta cookies were a thing. They sound gorgeous, especially with that hit of almond flavour and the lemon. I think eating these would transport my mind to the Italian coast instantly.
Renée says
They definitely will, Jane! I know you'll love them! 🙂
April says
These are so yummy! I find myself sneaking one or two every time I make my way into the kitchen, lol.
Renée says
LOL! Understandable!
Connie | URBAN BAKES says
They look scrumptious! I want it all!
Kellie Hemmerly says
I declare these acceptable for breakfast! 🙂
valmg @ From Val's Kitchen says
I'd hold the nuts myself but the lemon ricotta sounds amazing. And your icing looks fantastic!
Ashley @ Wishes and Dishes says
These cookies have me drooling over here!!! I love lemon and ricotta together in a cookie form like this. And the custom bottle is too cute!
Renee Goerger says
Thank you so much, Ashley 🙂
foody schmoody says
I have ricotta. I have lemons. I never thought to go cookie w/ them. thanks.
RJ Flamingo says
Loving these. And I have to check out your ricotta cheese recipe, too. Stop torturing me, woman! 🙂
Renee Goerger says
Haha! I mean no harm, Renee 😉
Jamie says
Yes I do have ricotta cheese in the fridge and yes I love lemon! The texture of these cookies is stunning! What a great recipe and beautiful, tantilizing cookies!
Renee Goerger says
Thanks, Jamie! Love that word, tantalizing 😉