Lemon Ricotta Cookies

• 2 and 1/2 cups (313g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1 and 2/3 cups (335g) granulated sugar
• 2 large eggs, at room temperature
• 15 ounces (425g) ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 tablespoon fresh lemon zest
• 2 and 1/2 tablespoons fresh lemon juice

Instructions

1. 1

   Whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside.

2. 2

   Beat the butter and sugar until creamy, about 2 minutes, then add the eggs one at a time.

3. 3

   Mix in the ricotta, vanilla, almond extract, lemon zest, and lemon juice until combined.

4. 4

   Stir in the dry ingredients on low speed just until incorporated; do not overmix.

5. 5

   Cover the dough and chill for 1 hour (and up to 2-3 days).

6. 6

   Preheat the oven to 350F and line two baking sheets with parchment paper.

7. 7

   Drop heaped tablespoons of dough 3 inches apart on the baking sheets and bake for 13-14 minutes until they spring back when poked.

8. 8

   Cool on the sheet 5 minutes, then transfer to a wire rack.

9. 9

   Whisk the confectioners' sugar and lemon juice for the glaze and spoon over the cooled cookies.