Ingredients:
- 2 and 1/2 cups (310g) all-purpose flour
- 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
- Glaze
- 1 and 1/2 cups (180g) confectioners� sugar, sifted
- 1/4 cup (60ml) fresh lemon juice
- optional: sliced almonds for garnish
Directions:
- Make the cookies: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat the oven to 350�F (177�C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Visit Lemon Ricotta Cookies@sallysbakingaddiction.com For Recipe Instructions.