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    Home » Dessert Recipes » Cookie Recipes

    Published: Jul 29, 2014 · Modified: Jun 1, 2022 by Renée · This post may contain affiliate links · 16 Comments

    Lemon Ricotta Cookies with Almonds

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    These light Lemon Ricotta Cookies with almonds are almost like biting into a cloud. A lemony cloud. And with only one bite, you'll think you've gone to heaven.
     
    Lemon Ricotta Cookies with white icing and lemon zest on top.

    *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.

    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.

    **Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Light & Lemon Ricotta Cookies with almonds is available near the end of this post. OR click on the "jump to recipe" (shown below) to be taken directly to the recipe.

    Jump to Recipe

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    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!

    Naturally, if you're not a nut lover (or you're baking for someone with a nut allergy), this ingredient is entirely optional.

    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!

    A yellow and white plate stacked with Lemon Ricotta Cookies with white icing.

    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.

    However, if you're looking for a luscious lemon cookie that you can really sink your teeth into, you'd better print this recipe for Light & Lemon Ricotta Cookies with Almonds right now! 😉

    The ingredient list:

    • 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 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.
     
     
    Photo collage of lemon ricotta cookies with glaze and lemon zest

    Below is the printable recipe card for today's Light & Lemon Ricotta Cookies with Almonds.

    ⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂

    Light & Lemony Ricotta Cookies with Almonds - kudoskitchenbyrenee.com

    Light & Lemon Ricotta Cookies with Almonds

    Renee Goerger
    These Light & Lemony Ricotta Cookies with Almonds are almost like biting into a cloud. A lemony cloud. And with only one bite, you'll think you've gone to heaven.
    4 from 3 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert, Dessert - Cookies
    Cuisine Italian
    Servings 36 cookies
    Calories 135 kcal

    Ingredients
     
     

    To make the cookies;

    • 1 stick 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.
    • 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 ricing.

    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

    Tools and equipment;
    baking sheets, parchment paper (optional), large bowl, hand mixer or stand mixer, medium bowl, measuring cups, measuring spoons, microplane, whisk, wooden spoon, cookie scoop or tablespoon

    Nutrition

    Serving: 1cookieCalories: 135kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 20mgSodium: 41mgPotassium: 53mgFiber: 0gSugar: 12gVitamin A: 125IUVitamin C: 0.7mgCalcium: 31mgIron: 0.6mg
    Tried this recipe?Let us know how it was!
    Overhead photo of a plate of  Lemon Ricotta Cookies with Almonds

    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!

    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. 

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

    More Cookie Recipes

    • Crispy Almond Meringue Cookies
    • Coconut Cake Cookies
    • Double Chocolate Creme De Menthe Cookies
    • Cinnamon Oatmeal Cookies

    Reader Interactions

    Comments

    1. Joyce says

      March 17, 2021 at 6:53 pm

      Hi how much exactly is one stick of butter?

      Reply
      • Renée says

        March 18, 2021 at 6:54 am

        Hi, Joyce!
        One stick of butter is eight tablespoons or four ounces.
        I hope this helps.
        Take good care,
        -Renee

        Reply
    2. Jane Saunders says

      August 09, 2018 at 4:58 pm

      5 stars
      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.

      Reply
      • Renée says

        August 09, 2018 at 6:54 pm

        They definitely will, Jane! I know you'll love them! 🙂

        Reply
    3. April says

      August 09, 2018 at 2:44 pm

      5 stars
      These are so yummy! I find myself sneaking one or two every time I make my way into the kitchen, lol.

      Reply
      • Renée says

        August 09, 2018 at 4:53 pm

        LOL! Understandable!

        Reply
    4. Connie | URBAN BAKES says

      July 31, 2014 at 2:57 am

      They look scrumptious! I want it all!

      Reply
    5. Kellie Hemmerly says

      July 30, 2014 at 1:18 pm

      I declare these acceptable for breakfast! 🙂

      Reply
    6. valmg @ From Val's Kitchen says

      July 30, 2014 at 12:04 pm

      I'd hold the nuts myself but the lemon ricotta sounds amazing. And your icing looks fantastic!

      Reply
    7. Ashley @ Wishes and Dishes says

      July 29, 2014 at 7:54 pm

      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!

      Reply
      • Renee Goerger says

        July 29, 2014 at 9:11 pm

        Thank you so much, Ashley 🙂

        Reply
    8. foody schmoody says

      July 29, 2014 at 7:02 pm

      I have ricotta. I have lemons. I never thought to go cookie w/ them. thanks.

      Reply
    9. RJ Flamingo says

      July 29, 2014 at 1:08 pm

      Loving these. And I have to check out your ricotta cheese recipe, too. Stop torturing me, woman! 🙂

      Reply
      • Renee Goerger says

        July 29, 2014 at 9:12 pm

        Haha! I mean no harm, Renee 😉

        Reply
    10. Jamie says

      July 29, 2014 at 7:26 am

      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!

      Reply
      • Renee Goerger says

        July 29, 2014 at 9:12 pm

        Thanks, Jamie! Love that word, tantalizing 😉

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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