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Lemony Almond-Ricotta Cookies

Rated as 4.79 out of 5 Stars

"These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!"
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1 h 5 m servings 80
Original recipe yields 36 servings (36 cookies)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  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.
  3. Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
  4. Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
  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 icing to dry completely.

Nutrition Facts

Per Serving: 80 calories; 2.8 12.8 0.9 12 55 Full nutrition

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Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

Made a double batch of these and boy am I glad I did. Wonderful cookies

Most helpful critical review

Not lemony enough for us even after doubling the zest.

Most helpful
Most positive
Least positive

Made a double batch of these and boy am I glad I did. Wonderful cookies

Didn't have almond extract. Still tasted great, and easy

Not lemony enough for us even after doubling the zest.

They went fast, the second batch I added pecans. Loved it all.

Loved these cookie: easy to make, very light & tasty!

I made these this afternoon, and they were wonderful! I’ve never had them before, but they are almost like a little teacake. Recipe went together very easily!

These where fantastic. Everyone loved them. Will definitely make again.

Easy recipe, did not make any changes". How/where should they be stored.

These are so yummy and moist ... were a huge hit! I increased the two lemon items (lemon juice to 3 TB and lemon zest to 1 tsp). I did not make the frosting but instead added a lemoncello ch...