Description
These Lemon Ricotta Cookies with Limoncello Glaze are tender, citrusy delights featuring a moist ricotta-infused dough and a zesty limoncello glaze. Perfectly soft with a hint of lemon zest and a sweet, tangy finish, these cookies are a refreshing twist on traditional lemon treats and ideal for spring or summer gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 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
Glaze Ingredients
- 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 pan: Line a baking pan with a baking mat or parchment paper to prevent the cookies from sticking during baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined; set this mixture aside.
- Cream butter and sugar: In a large bowl, use an electric mixer on medium/high speed to cream the sugar, butter, and lemon zest until the mixture is light and fluffy, about 2 minutes.
- Add ricotta, egg, and limoncello: Beat in the ricotta cheese, egg, and 1 tablespoon limoncello liqueur to the creamed butter and sugar mixture, mixing well until combined.
- Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing just until incorporated to keep the dough tender and avoid overmixing.
- Chill dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours to firm up and enhance the flavors.
- Preheat oven: When ready to bake, preheat the oven to 350°F (175°C). Remove the chilled dough from the refrigerator.
- Shape cookies: Using a cookie scoop or tablespoon, measure out dough portions and roll into balls. Place them spaced about 2 inches apart on the prepared baking sheet.
- Bake cookies: Bake in the preheated oven for 12-14 minutes until the bottoms are just starting to brown slightly; tops will remain mostly pale.
- Cool cookies: Let the cookies cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare glaze: While the cookies cool, whisk together powdered sugar, limoncello, lemon juice, and lemon zest in a small bowl until smooth.
- Glaze cookies: Turn each cooled cookie upside down and dip the top into the glaze. Place back on the wire rack to allow the glaze to dry fully before serving.
Notes
- Refrigerating the dough is important to prevent spreading and to develop flavor.
- Use whole milk ricotta for the best texture and moisture.
- If limoncello is unavailable, a lemon extract can be substituted but will alter the flavor slightly.
- The glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as needed.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze unglazed dough balls for later baking.
