Lemon Ricotta Cookies

Easily my favorite new cookie of 2019!  I have yet to find a person who can just eat one. 🙂

Recipe from Sally’s Baking Addiction


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
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

Full recipe and instructions here


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