Italian Almond Ricotta Cookies

Prep your pans. Heat oven to 350°F. Line 2 baking sheets with parchment. Set a wire rack nearby for cooling.

Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.

Wake up the lemon. In a large bowl, add the granulated sugar and lemon zest. Rub them together with clean fingers until the sugar feels slightly damp and smells like a lemon grove. (This is the tiny pro trick that makes the citrus pop.)

Cream butter and lemon sugar. Add softened butter to the bowl. Beat butter and the lemon sugar until light and fluffy, about 2 to 3 minutes. This adds lift, and it is also where that bakery-soft texture starts.

Add eggs, then flavor. Beat in the eggs one at a time. Mix in vanilla and almond extract. Add the ricotta and mix just until combined. You want everything cozy and blended, not overworked.

Add dry to wet. On low speed, add the flour mixture and mix just until no dry streaks remain. Do not overmix or the cookies can get a little tough.

Chill the dough. Cover and refrigerate for 30 minutes. This helps prevent spreading and makes scooping easier.

Scoop and bake. Use a cookie scoop (about 1 1/2 tablespoons) to portion dough onto prepared sheets, leaving about 2 inches between cookies. No need to flatten. Bake 11 to 13 minutes, until the bottoms are lightly golden, the tops look set, and they spring back lightly when tapped.

Cool completely. Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack. Cool fully before glazing or the glaze will melt right off and make a sad puddle.

Make the glaze. In a small bowl, whisk powdered sugar, 2 tablespoons milk, salt, and almond extract (if using). Add a little more milk a teaspoon at a time until the glaze is thick but spreadable.

Glaze troubleshooting: If it is too thick, add liquid by teaspoons. If it is too thin, whisk in more powdered sugar a tablespoon at a time.

Glaze and sprinkle. Dip the tops of cooled cookies into glaze or spoon it over the top. Let the excess drip back into the bowl, then set cookies on the rack. Add sprinkles right away before it sets.

Let set, then serve. Let glaze set for 20 to 30 minutes. Serve with coffee, tea, or the bold confidence of someone who definitely did not eat three while “testing.”