Rating: 4.54 stars
24 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing (optional):

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • 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.

  • Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.

  • 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.

  • 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

80 calories; protein 0.9g; carbohydrates 12.8g; fat 2.8g; cholesterol 11.9mg; sodium 55.1mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
05/24/2020
Made a double batch of these and boy am I glad I did. Wonderful cookies Read More
(2)

Most helpful critical review

Rating: 1 stars
06/09/2020
I love the flavor of almond and lemon. So, I thought this recipe would be ideal. I followed the recipe exactly as written. They looked came out looking just like the photo. The texture and taste of these cookies were NOT what I expected. My husband took one bite and that was enough. I'll keep looking. Read More
24 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/24/2020
Made a double batch of these and boy am I glad I did. Wonderful cookies Read More
(2)
Rating: 5 stars
05/15/2020
Didn't have almond extract. Still tasted great, and easy Read More
(1)
Rating: 5 stars
06/02/2020
They went fast, the second batch I added pecans. Loved it all. Read More
(1)
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Rating: 5 stars
05/20/2020
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 chocolate almond on top. Next time, I may lesson the almost extract to 2 tsp because there was a bit of an aftertaste (and I LOVE almond extract). Will definitely make again! Read More
(1)
Rating: 5 stars
09/11/2020
I have three cookie scoops of different sizes. The recipe was unclear how big the cookie should be, so I used the middle size scoop and had to nearly double the baking time. I wish there was clarification on the size. Otherwise the cookies are delicious! Read More
(1)
Rating: 5 stars
10/22/2020
I reduced the sugar to 3/4 C and used fresh squeezed lemon in the icing. They were so light and delicious! Read More
(1)
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Rating: 5 stars
05/29/2020
These where fantastic. Everyone loved them. Will definitely make again. Read More
Rating: 5 stars
06/01/2020
Loved these cookie: easy to make, very light & tasty! Read More
Rating: 5 stars
10/10/2020
Have made them several times and totally enjoyed each time. Great recipe. Read More
Rating: 1 stars
06/09/2020
I love the flavor of almond and lemon. So, I thought this recipe would be ideal. I followed the recipe exactly as written. They looked came out looking just like the photo. The texture and taste of these cookies were NOT what I expected. My husband took one bite and that was enough. I'll keep looking. Read More