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Lemon Ricotta Cookies with Glaze

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
65 min
SERVINGS
36 servings
Dessert Italian
Lemon Ricotta Cookies with Glaze
Ingredients
  • 1 cup white sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup ricotta cheese, at room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon almond extract
  • 1/2 teaspoon lemon zest
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, place a baking sheet on the middle rack of your oven and line it with parchment paper to prevent sticking.
2
In a large mixing bowl, combine sugar and butter using an electric mixer on the lowest speed setting until they are well incorporated. Gradually increase the speed to high and continue mixing until sugar and butter have become light, fluffy, and smooth, approximately 5 minutes.
3
Add the following ingredients to the mixing bowl one by one: ricotta cheese, lemon juice, almond extract, lemon zest, and egg. Mix the ingredients on a medium speed setting until they are fully incorporated.
4
Reduce the mixer speed to its lowest setting and gradually add flour, baking powder, and salt. Continue mixing until a smooth dough forms.
5
Using a cookie scoop, drop the dough onto the prepared baking sheet in small balls, spaced about 2 inches apart.
6
Bake the cookies in a preheated oven for 12 to 15 minutes, or until they are lightly golden and still soft in the center.
7
Remove the cookies from the oven and transfer them to a wire rack to cool completely, allowing about 30 minutes for this process.
8
In a small bowl, combine powdered sugar and lemon juice until smooth. Drizzle the icing over the cooled cookies.
9
Allow the lemon glaze to dry completely on the cookies before serving.