Description
Delight in these zesty Lemon Ricotta Cookies topped with a vibrant Limoncello glaze. Soft and tender with the subtle tang of fresh lemon and creamy ricotta, these cookies balance sweetness and citrus perfectly. The limoncello adds a bright, boozy twist both inside the dough and as a glossy glaze finish, making these treats ideal for spring gatherings, afternoon tea, or anytime you crave a refreshing sweet bite.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter, room temperature (one stick)
- 1 teaspoon lemon zest (from about half a lemon)
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon limoncello liqueur
Limoncello Glaze
- 1 cup powdered sugar
- 1 tablespoon limoncello liqueur
- 1 tablespoon lemon juice (from about half a lemon)
- 1 teaspoon lemon zest (from about half a lemon)
Instructions
- Prepare baking sheet: Line a baking pan with a baking mat or parchment paper to prevent sticking during baking and set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, then set aside.
- Cream wet ingredients: Using an electric mixer on medium/high speed in a large bowl, cream the sugar, butter, and lemon zest together until light and fluffy, about 2 minutes.
- Add ricotta, egg, and limoncello: Beat in the ricotta cheese, large egg, and limoncello liqueur to the creamed mixture until well combined.
- Combine dry and wet mixtures: Gradually add the flour mixture to the wet ingredients and mix just until combined, being careful not to overmix to maintain a tender texture.
- Chill dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours to let flavors meld and firm the dough for easier handling.
- Preheat oven: When ready to bake, preheat the oven to 350°F (175°C). Remove the chilled dough from the refrigerator.
- Shape cookies: Use a cookie scoop to measure about a tablespoon of dough at a time, rolling each into a ball. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake for 12-14 minutes, or until the bottoms just start to brown slightly. The tops will remain relatively pale during baking.
- Cool cookies: Let the cookies cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare glaze: While cookies cool, whisk together powdered sugar, limoncello, lemon juice, and lemon zest in a bowl until smooth.
- Glaze cookies: Holding each cooled cookie upside down, dip the top into the glaze, then return to the wire rack to let the glaze dry fully before serving.
Notes
- Be careful not to overmix the dough after adding the dry ingredients to keep cookies tender.
- Chilling the dough is essential to improve flavor and make it easier to shape.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- Limoncello liqueur adds authentic flavor but can be omitted or substituted with lemon extract if desired.
- If you don’t have whole milk ricotta, part-skim ricotta can be used, but the texture may differ slightly.
