Limoncello Ricotta Cookies are incredibly soft and tender with a cake-like texture, made with creamy ricotta cheese, fresh lemon zest, and Italian limoncello liqueur. Topped with a sweet and tangy limoncello glaze, these beautiful cookies are perfect for spring celebrations, Easter, bridal showers, or any time you want a taste of Italian sunshine. Easy to make and absolutely delicious!
Why You’ll Love This Recipe
Soft, pillowy, and bursting with bright lemon flavor in every bite. The ricotta keeps them incredibly moist while the limoncello adds a delicate citrus sweetness. Light, tender, and finished with a sweet glaze, they’re perfect for spring gatherings, holidays, or afternoon treats.
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Limoncello Ricotta Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
Description
Limoncello Ricotta Cookies with bright lemon flavor and sweet glaze. These tender, cake-like Italian cookies are perfect for spring celebrations and Easter gatherings!
Ingredients
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup ricotta cheese, drained well and at room temperature
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon (plus extra for garnish)
- 2–3 tablespoons limoncello liqueur (adjust to taste)
- Optional: 1-2 tablespoons milk (only if batter seems dry)
For the Glaze (Optional but recommended):
- 1–1½ cups powdered sugar
- 2–3 tablespoons limoncello (or lemon juice)
- 1–2 teaspoons milk (as needed to thin)
- Lemon zest for garnish
Optional Decorations:
- Colored sugar (yellow/white)
- Extra lemon zest
- Pearl sprinkles
Instructions
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside while you work on the wet ingredients.
In a large bowl using your electric mixer, beat the softened butter and granulated sugar together for about 2–3 minutes until the mixture is light, fluffy, and pale in color.
Add the well-drained ricotta cheese and room temperature egg to your butter mixture. Beat until smooth and fully combined.
Stir in the vanilla extract, fresh lemon zest, and limoncello liqueur. The aroma at this point is absolutely heavenly! Make sure everything is well incorporated.
Gradually add your flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix! If your dough seems too dry or crumbly, add 1–2 tablespoons of milk to bring it together.
For thicker, puffier cookies that hold their shape better, pop the dough in the refrigerator for 15–30 minutes. This step is optional, but I highly recommend it! It makes the dough easier to handle too.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. They’ll spread slightly as they bake, so give them room to breathe!
Bake for 12–15 minutes, until the cookies are set at the edges and slightly golden underneath. The centers will look soft and pale – that’s perfect!
Let the cookies cool on the baking sheet for 5 minutes (this helps them firm up), then carefully transfer them to a wire rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar with limoncello and a splash of milk until smooth and pourable. Adjust the consistency by adding more milk (for thinner glaze) or powdered sugar (for thicker glaze).
Drizzle or spread the glaze over the cooled cookies using a spoon or piping bag. While the glaze is still wet, sprinkle with fresh lemon zest, colored sugar, or pearl sprinkles if desired. Let the glaze set for about 15–20 minutes before serving or storing.
Notes
Don’t skip creaming the butter and sugar properly – those 2–3 minutes create the air pockets that keep cookies light and tender.
For the most uniform cookies, use a cookie scoop – they’ll all bake evenly and look bakery-perfect
Bake one test cookie first to see how much it spreads, then adjust your spacing or dough chilling time accordingly.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredient List
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup ricotta cheese, drained well and at room temperature
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon (plus extra for garnish)
- 2–3 tablespoons limoncello liqueur (adjust to taste)
- Optional: 1-2 tablespoons milk (only if batter seems dry)
For the Glaze (Optional but recommended):
- 1–1½ cups powdered sugar
- 2–3 tablespoons limoncello (or lemon juice)
- 1–2 teaspoons milk (as needed to thin)
- Lemon zest for garnish
Optional Decorations:
- Colored sugar (yellow/white)
- Extra lemon zest
- Pearl sprinkles
Substitution Notes: If you don’t have limoncello, you can use fresh lemon juice plus a tiny splash of vodka or rum. For a non-alcoholic version, just use lemon juice and add an extra ½ teaspoon of lemon extract. Whole milk ricotta works best, but part-skim will work too – just make sure it’s well-drained!
Why These Ingredients Work
The ricotta cheese is the star here, creating that incredible soft, moist, cake-like texture that sets these cookies apart from regular butter cookies. It keeps them tender for days!
The limoncello adds authentic Italian flavor with a subtle boozy sweetness that complements the fresh lemon zest beautifully. Meanwhile, the baking powder gives them that perfect puffy lift without making them too cakey.
The combination of butter and sugar creamed together creates air pockets that keep the cookies light, while the egg binds everything together and adds richness. Trust me, every ingredient has a purpose in creating these little clouds of citrus perfection!
Essential Tools and Equipment
- Mixing bowls (1 medium, 1 large)
- Electric mixer (hand mixer or stand mixer)
- Whisk and rubber spatula
- Cookie scoop (makes uniform cookies – I use a 1½ tablespoon scoop)
- Baking sheets (2 recommended)
- Parchment paper or silicone baking mats
- Wire cooling rack
- Zester or microplane for lemon zest
- Small bowl for making the glaze
How To Make Limoncello Ricotta Cookies
Prep Your Oven & Baking Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats
Whisk Together the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside while you work on the wet ingredients.
Cream the Butter and Sugar
In a large bowl using your electric mixer, beat the softened butter and granulated sugar together for about 2–3 minutes until the mixture is light, fluffy, and pale in color.
Add the Ricotta and Egg
Add the well-drained ricotta cheese and room temperature egg to your butter mixture. Beat until smooth and fully combined.
Mix in the Flavorings
Stir in the vanilla extract, fresh lemon zest, and limoncello liqueur. The aroma at this point is absolutely heavenly! Make sure everything is well incorporated.
Combine Wet and Dry Ingredients
Gradually add your flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix! If your dough seems too dry or crumbly, add 1–2 tablespoons of milk to bring it together.
Chill the Dough (Optional but Helpful)
For thicker, puffier cookies that hold their shape better, pop the dough in the refrigerator for 15–30 minutes. This step is optional, but I highly recommend it! It makes the dough easier to handle too.
Scoop the Cookie Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. They’ll spread slightly as they bake, so give them room to breathe!
Bake Until Just Set
Bake for 12–15 minutes, until the cookies are set at the edges and slightly golden underneath. The centers will look soft and pale – that’s perfect!
Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes (this helps them firm up), then carefully transfer them to a wire rack to cool completely before glazing.
Make the Limoncello Glaze
In a small bowl, whisk together the powdered sugar with limoncello and a splash of milk until smooth and pourable. Adjust the consistency by adding more milk (for thinner glaze) or powdered sugar (for thicker glaze).
Glaze and Garnish
Drizzle or spread the glaze over the cooled cookies using a spoon or piping bag. While the glaze is still wet, sprinkle with fresh lemon zest, colored sugar, or pearl sprinkles if desired. Let the glaze set for about 15–20 minutes before serving or storing.
You Must Know
Your ricotta MUST be well-drained! Place it in a fine-mesh strainer or cheesecloth for at least 30 minutes before using, or your cookies will spread too much and have a gummy texture. Also, make sure your butter, egg, and ricotta are all at room temperature – this ensures everything mixes smoothly without overworking the dough.
Personal Secret: I always use fresh lemon zest from organic lemons and add just a tiny pinch of extra salt to the glaze. That hint of salt makes the lemon flavor pop even more and balances the sweetness perfectly!
Pro Tips & Cooking Hacks
Don’t skip creaming the butter and sugar properly – those 2–3 minutes create the air pockets that keep cookies light and tender. When adding the dry ingredients, mix just until combined; overmixing develops gluten and makes cookies tough.
If you’re short on time, you can skip chilling the dough, but your cookies will spread more and be flatter (still delicious though!). For the most uniform cookies, use a cookie scoop – they’ll all bake evenly and look bakery-perfect. And here’s a game-changer: bake one test cookie first to see how much it spreads, then adjust your spacing or dough chilling time accordingly.
Flavor Variations / Suggestions
Orange Ricotta Cookies: Swap the lemon zest for orange zest and use orange liqueur (like Grand Marnier) instead of limoncello. Absolutely divine!
Berry Lemon Cookies: Fold in ½ cup of fresh blueberries or finely chopped strawberries into the dough for a fruity twist.
Almond Limoncello Cookies: Replace the vanilla extract with almond extract and add ½ cup finely chopped almonds to the dough. Top with sliced almonds before baking.
Chocolate Drizzle: After the glaze sets, drizzle melted white or dark chocolate over the cookies for extra decadence.
Lavender Lemon: Add 1 teaspoon of culinary lavender to the dough for an elegant, floral note.
Non-Alcoholic Version: Use lemon juice and ½ teaspoon lemon extract instead of limoncello for a family-friendly option.
Make-Ahead Options
These cookies are perfect for planning ahead! You can make the dough up to 2 days in advance and keep it covered in the refrigerator – just let it sit at room temperature for 10 minutes before scooping.
The baked but unglazed cookies can be frozen for up to 3 months in an airtight container; thaw completely before glazing. You can also freeze the shaped, unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag and bake straight from frozen (add 2–3 minutes to the baking time).
The glaze is best made fresh, but you can prep your dry ingredients for the glaze ahead of time and just add the liquids when you’re ready to drizzle!
Recipe Notes & Baker’s Tips
The key to perfect Limoncello Ricotta Cookies is using quality ricotta – I prefer whole milk ricotta from an Italian deli or the good stuff in the refrigerated section, not the shelf-stable kind.
These cookies should be soft and cake-like, not crispy, so don’t overbake them! They’ll look slightly underdone in the center when you pull them out – that’s exactly what you want. The glaze is technically optional, but it really takes these cookies from great to extraordinary.
If you prefer a thicker glaze that sets firm, use less liquid; for a thin, translucent glaze, add more limoncello or milk. And don’t be shy with the lemon zest – it’s where all that beautiful bright flavor comes from!
Serving Suggestions
These Limoncello Ricotta Cookies are absolutely stunning on a spring or summer dessert platter alongside fresh berries and whipped cream. Serve them with a cup of espresso or cappuccino for an authentic Italian experience, or pair them with a glass of chilled prosecco for an elegant afternoon treat.
They’re perfect for bridal showers, baby showers, Easter brunch, or any celebration that calls for something special and beautiful. I love arranging them on a pretty cake stand with fresh lemon slices and mint leaves for garnish – they’re almost too pretty to eat! (Almost.)
How to Store Your Limoncello Ricotta Cookies
Store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They actually taste even better the next day as the flavors meld together!
If you’ve glazed them, make sure they’re completely set before stacking. For longer storage, freeze unglazed cookies in a freezer-safe container for up to 3 months.
To reheat, simply let them come to room temperature, or warm them gently in a 300°F oven for 5 minutes if you prefer them slightly warm. The glaze may soften when refrigerated, but it will firm back up at room temperature.
Allergy Information
Contains: Dairy (butter, ricotta cheese, milk), eggs, gluten (all-purpose flour), and alcohol (limoncello)
Dairy-Free Option: Use dairy-free ricotta (like Kite Hill brand), vegan butter, and plant-based milk. The texture will be slightly different but still delicious!
Gluten-Free Option: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure it contains xanthan gum.
Egg-Free Option: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) though the texture will be less fluffy.
Alcohol-Free: Replace limoncello with fresh lemon juice plus ½ teaspoon lemon extract in both the cookies and glaze.
Questions I Get Asked A Lot
Can I make these cookies without limoncello?
Absolutely! Just replace the limoncello with fresh lemon juice and add an extra ½ teaspoon of lemon extract to boost the flavor. You can also use a combination of lemon juice and a splash of vanilla for a non-alcoholic version that’s just as delicious.
Why are my cookies spreading too much and turning out flat?
This usually happens when the ricotta hasn’t been drained well enough or the dough is too warm. Make sure you drain your ricotta for at least 30 minutes before using, and chill the dough for 15–30 minutes before baking. Also check that your baking powder is fresh – expired leavening agents won’t give you that nice puff!
Do I have to glaze these cookies?
The glaze is optional, but I highly recommend it! It adds that extra layer of sweet lemon flavor and makes the cookies look bakery-beautiful. If you skip the glaze, you might want to add an extra tablespoon of sugar to the dough so they’re sweet enough on their own.
Can I use low-fat or fat-free ricotta?
You can, but whole milk ricotta gives the best texture and flavor. Low-fat ricotta can make the cookies slightly drier and less tender. If you do use low-fat, you might need to add an extra tablespoon of butter or a splash more milk to compensate.
How do I know when these cookies are done baking?
These cookies should look set around the edges with slightly golden bottoms, but the centers will still appear soft and pale. They’ll feel firm to a gentle touch but not hard. Remember, they continue cooking on the hot pan after you remove them from the oven, so don’t wait for them to look completely done or they’ll overbake!
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Limoncello Ricotta Cookies turned out, and if you tried any fun variations.
