Lemon Ricotta Cookies Delightful Soft Treats

Ingredients

• 1 cup ricotta cheese
• 1 cup granulated sugar
• 1 2 unsalted butter, softened
• 2 large eggs
• 2 zest lemons
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon almond extract (optional)
• 0.5 cup powdered sugar (for glaze)
• 1 tablespoon lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the ricotta cheese, granulated sugar, and softened butter until smooth and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the lemon zest and lemon juice, then mix in the almond extract if using.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
6. Drop generous tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a soft cookie.
8. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. For the glaze, mix together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cookies.