Lemon Ricotta Cookies with Lemon Glaze
Description
These glazed lemon ricotta cookies are a pillowy mouthful of lemony goodness that would make any Italian nonna proud.
Ingredients
•
1 cup white sugar
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1/2 cup unsalted butter, softened
•
1 cup ricotta cheese, at room temperature
•
2 tablespoons lemon juice
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1 tablespoon almond extract
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1/2 teaspoon lemon zest
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1 large egg, room temperature
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup powdered sugar
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2 tablespoons lemon juice
Directions
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 lemon glaze to dry completely.