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.
Servings: 36 cookies
Calories: 135kcal
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- cookie scoops
- 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
Store cookies in an airtight container for up to 5 days at room temperature, or up to 10 days in the refrigerator.
Cookies may be frozen in an airtight freezer container for up to 4 months.
Nutrition
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