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