These glazed lemon ricotta cookies have a hint of almond flavor and a pillowy mouthfeel. One of which every Italian nonna would be happy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 1 cup ricotta cheese, at room temperature
- 2 tablespoons lemon juice
- 1 tablespoon almond extract
- ½ teaspoon lemon zest
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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 lemon glaze to dry completely.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 55 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good cookies, sorta like light muffin tops after some modifications, such as using only a qtr cup of ricotta and adding baking soda, about 3/4 tsp. I also reduced the flour to 1.25 cups. It’s tasty once you brush on the glaze. Don’t skimp on the lemon in the glaze, else the sweetness can be a bit much.
These were alright. Before I added the icing, the lemon flavor was not coming across very strongly. I think a whole tablespoon of almond extract is the culprit. However, the icing did bring the lemon back to the forefront. There is a bit of a savory aspect to these due to the ricotta. I do like that this addition made the texture very pleasingly light and fluffy, almost cake-like. However, perhaps I am just not a fan of lemon as a solo flavor. With the addition of the icing, the almond gets lost and they become rather one-note. Not bad, just not spectacular.
These cookies are absolutely wonderful. Light. Bright. And not overly sweet. Agree that recipe should describe how large to make the cookies. I’d suggest about 1 Tablespoon.
I agree with other reviewers, these are not cookies they are little cakes. The flavor is good but it was not satisfying as a cookie. I added the zest of two full lemons, which intensified the lemon flavor. I was worried about adding a full tablespoon of almond extract, but that didn’t turn out to be a problem. If you want a cookie with any kind of crunch, this isn’t the one for you.
Had some fresh sweet lemons I was able to pick off a tree in CA…turned out delicious! You wouldn’t hardly know there was ricotta in it unless someone tells you.
My family loved these cookies. Not too sweet, just right. I did not make any changes to the recipe.
These are more like biscuits or shortbread than cookies. Might try cinnamon and more lemon zest next time, or lemon extract instead. They were sort of bland. TIP: try rolling them like a meat ball if you don’t have a cookie scoop. They came out smooth and round that way. The dough is very heavy and sticky (but tasty). Try keeping them an inch in diameter if you roll them. One cookie goes a long way!
I reduced the sugar to 3/4 C and used fresh squeezed lemon in the icing. They were so light and delicious!
Have made them several times and totally enjoyed each time. Great recipe.
I give them a 4 for flavor. The flavor is great. However they aren’t cookies. They are little dense cakes. I enjoy eating them but know if I will make the recipe again.
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!
Absolutely delicious! Blend of flavors is perfect and they came out very soft. Will be making again soon.
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.
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.
Made a double batch of these and boy am I glad I did. Wonderful cookies
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!