Lemon Ricotta Cookies

These Lemon Ricotta Cookies are an Italian Christmas tradition. But they are so easy to make you’ll want to make them part of your cookie repertoire to enjoy any time of the year!!!

Buttery cake like in texture, bursting with fresh citrus flavor with just a hint of tang, these cookies will disappear quickly and leave family and friends craving more.

They should almost come with a warning CAUTION can be additive!!!

How to store Lemon Ricotta Cookies

These Lemon Ricotta cookies are freezer friendly in an air tight container, meaning you can make them way ahead of when you plan to serve them.

Another thing is you can frost them before freezing or you can ice them the day you plan to serve them. Either way these Lemon Ricotta Cookies taste best at room temperature and look real pretty on your table served on a decorative plate.

Cookies make great Christmas gifts, package them up in festive boxes up for sharing or mailing to family and friends,

for a delicious gift straight from the heart!! Please leave me a comment about your experience with this cookie recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

1 stick butter at room temperature
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon almond flavoring
Juice from 2 lemons
1 tablespoon lemon rind
1 cup ricotta cheese
2 3/4 cups flour
2 teaspoons baking powder

Instructions

Pre heat oven to 375
Beat the sugar with the butter until light and fluffy
Add in the eggs and continue beating until well blended
Add in the ricotta, vanilla, almond extract, lemon juice and lemon rind mix until light
Mix the baking powder with the flour
Mix flour mixture into the wet ingredients mix just until the flour is well incorporated
Drop by Tablespoon unto a lightly buttered cookie sheet
Bake 10 to 12 minutes or until lightly brown
Make a lemon glaze by mixing 3 cups powdered sugar with 2 tablespoons of lemon juice
Dip cooled cookies into the lemon glaze decorate with sprinkles