Lemon Ricotta Cookies | Sally's Baking Addiction
"Tangy and sweet lemon ricotta cookies are like miniature lemon cakes! They're soft, tender, moist, and are extra delicious when topped with a light lemon glaze...."
INGREDIENTS
•
2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
•
2 teaspoons baking powder
•
1/2 teaspoon baking soda
•
3/4 teaspoon salt
•
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
•
1 and 2/3 cups (335g) granulated sugar
•
2 large eggs, at room temperature
•
15 ounces (425g) ricotta cheese, at room temperature*
•
1 teaspoon pure vanilla extract
•
1/4 teaspoon almond extract (optional)
•
1 Tablespoon (15ml) lemon zest
•
2 and 1/2 Tablespoons (37ml) fresh lemon juice
•
1 and 1/2 cups (180g) confectioners’ sugar, sifted
•
1/4 cup (60ml) fresh lemon juice
•
optional: sliced almonds for garnish
Comments & Reviews
Just A Pinch Sweepstakes