Ingredients
1cupwhite sugar
½cupunsalted butter,softened
1cupricotta cheese,room temperature
2tbsplemon juice
1tbspalmond extract
½tsplemon zest
1large egg,room temperature
2cupsall purpose flour
1½tspbaking powder
½salt
½cuppowdered sugar
2tbsplemon juice
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Beat the sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase the speed to high and beat for about 5 minutes until light and fluffy.
Beat in the ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined.
Reduce the speed to low. Add the flour, baking powder, and salt, then beat slowly until a dough forms.
Drop the dough about 2-inches apart onto the prepared baking sheet using a cookie scoop.
Bake in the preheated oven for 12 to 15 minutes until cookies are very lightly golden but still soft.
Remove from oven, transfer to a wire rack, and cool completely for about 30 minutes.
Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle the icing onto the cookies.
Set cookies aside to allow icing to dry completely.
Serve and enjoy!
