Lemony Almond-Ricotta Cookies

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy about 5 minutes. Beat in ricotta cheese lemon juice almond extract lemon zest and egg on medium speed until well combined. Reduce speed to low. Add flour baking powder and salt; beat slowly until a dough forms.

Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.

Bake in the preheated oven until cookies are very lightly golden but still soft 12 to 15 minutes. Remove from oven transfer to a wire rack and cool completely before icing about 30 minutes.

Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.