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Light & Lemony Ricotta Cookies with Almonds - kudoskitchenbyrenee.com
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4 from 3 votes

Light & Lemon Ricotta Cookies with Almonds

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Dessert - Cookies
Cuisine: Italian
Servings: 36 cookies
Calories: 135kcal


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
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons fresh lemon zest
  • 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)


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!


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


Serving: 1cookie | Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 41mg | Potassium: 53mg | Fiber: 0g | Sugar: 12g | Vitamin A: 125IU | Vitamin C: 0.7mg | Calcium: 31mg | Iron: 0.6mg