Prep time: 20 min | Cook: 15 min | Additional: 30 min | Total: 1 hr 5 min | Servings: 36 | Yield: 36 cookies
Tangy and sweet – these pillowy cookies are the miniature of lemon cakes. Tender, moist, soft, and a euphoric cloud of deliciousness! These minis are the perfect homemade holiday gift. I am pretty sure that everyone will love these cookies and their melt-in-your-mouth lemony glaze.
INGREDIENTS
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1 cup white sugar
½ cup unsalted butter softened
1 cup
2 tablespoons lemon juice
1 tablespoon almond extract
½ teaspoon lemon zest
1 large egg, room temperature
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
For the Icing (optional):
½ cup powdered sugar
2 tablespoons lemon juice
HOW TO MAKE LEMONY ALMOND-RICOTTA COOKIES
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, with a parchment paper line a baking sheet.
Step 3: Add the sugar and butter in a large bowl. Beat using an electric mixer on low speed until blended. Adjust the speed to high and continue beating for another 5 minutes until light and fluffy. Add in the ricotta cheese, lemon juice, almond extract, lemon zest, and egg. Beat on medium speed until well combined. Then, before adding in the flour, baking powder, and salt, first reduce the speed to low. Slowly mix until a dough forms.
Step 4: Use a cookie scoop to scoop the dough and transfer 2-inches apart onto the prepared baking dish.
Step 5: Place inside the preheated oven and bake for about 12 to 15 minutes or until very lightly golden.
Step 6: Remove the cookies from the oven and move them to a wire rack to cool for at least 30 minutes.
Step 7: To make the icing, add the powdered sugar and lemon juice in a small bowl. Mix until you get a smooth icing. Then, drizzle over the cooled cookies.
Step 8: Set the cookies aside and allow the icing to dry completely.
Nutrition Facts:
Per Serving: 79.7 calories; 11.9 mg cholesterol; 55.1 mg sodium; 0.9 g protein; 12.8 g carbohydrates
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter softened
- 1 cup
- 2 tablespoons lemon juice
- 1 tablespoon almond extract
- ½ teaspoon lemon zest
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- For the Icing (optional):
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, with a parchment paper line a baking sheet.
Step 3: Add the sugar and butter in a large bowl. Beat using an electric mixer on low speed until blended. Adjust the speed to high and continue beating for another 5 minutes until light and fluffy. Add in the ricotta cheese, lemon juice, almond extract, lemon zest, and egg. Beat on medium speed until well combined. Then, before adding in the flour, baking powder, and salt, first reduce the speed to low. Slowly mix until a dough forms.
Step 4: Use a cookie scoop to scoop the dough and transfer 2-inches apart onto the prepared baking dish.
Step 5: Place inside the preheated oven and bake for about 12 to 15 minutes or until very lightly golden.
Step 6: Remove the cookies from the oven and move them to a wire rack to cool for at least 30 minutes.
Step 7: To make the icing, add the powdered sugar and lemon juice in a small bowl. Mix until you get a smooth icing. Then, drizzle over the cooled cookies.
Step 8: Set the cookies aside and allow the icing to dry completely.
