Amazing glazed ricotta cookies that are a pillowy mouthful of lemony goddess with a little hint of almond, you really don’t want to miss these amazing cookies!
Preparation Time: 20 mins
Cook: 15 mins
Additional: 30 mins
Servings: 36
Ingredients.
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 1 cup ricotta cheese, at room temperature
- 2 tablespoons lemon juice
- 1 tablespoon almond extract
- ½ teaspoon lemon zest
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2.
Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
Step 3.
Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
Step 4.
Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from the oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
Step 5.
Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow lemon glaze to dry completely.
