Rating: 4.5 stars
26 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 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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