Why You’ll Love This Recipe
- Delightfully Unique Flavor: The combination of limoncello and lemon zest creates a tangy and sweet flavor that stands out.
- Perfectly Soft Texture: The ricotta cheese ensures the cookies are moist and tender with every bite.
- Easy to Make: This simple recipe requires no chilling of dough, so you can whip them up quickly.
- Versatile Treat: Perfect for holiday gatherings, afternoon tea, or as a homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ricotta cheese
- unsalted butter, softened
- granulated sugar
- large egg
- limoncello liqueur
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- lemon zest
- powdered sugar, for dusting
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Ricotta and Wet Ingredients: Mix in the ricotta cheese, egg, limoncello, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Mix Dough: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will set as they cool.
- Cool and Dust: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cooled, dust with powdered sugar.
- Serve: Pair these cookies with tea, coffee, or a glass of limoncello for a perfectly indulgent treat.
Servings and Timing
- Servings: 24 cookies
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Calories: Approx. 120 per cookie
Variations
- Limoncello-Free Option: Replace the limoncello with freshly squeezed lemon juice for a non-alcoholic version.
- Glazed Cookies: Instead of powdered sugar, drizzle the cookies with a simple lemon glaze made of powdered sugar, lemon juice, and a touch of milk.
- Add White Chocolate Chips: Fold in white chocolate chips for a sweeter, more indulgent cookie.
- Orange Twist: Substitute the lemon zest with orange zest and use orange liqueur for a citrusy variation.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: These cookies freeze well. Place them in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies slightly in the microwave for 5-10 seconds to restore their softness.
FAQs
1. Can I make these cookies without limoncello?
Yes, substitute limoncello with lemon juice or milk for a non-alcoholic version.
2. Can I use low-fat ricotta?
Yes, but full-fat ricotta yields a richer and creamier texture.
3. Can I freeze the dough instead of baked cookies?
Absolutely! Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
4. Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour substitute should work well for this recipe.
5. How do I prevent the cookies from spreading too much?
Ensure the butter is softened, not melted, and don’t overmix the dough.
6. Can I add other flavors?
Sure! A touch of almond or coconut extract can complement the lemon flavor beautifully.
7. How do I make the cookies more lemony?
Add extra lemon zest or a few drops of lemon extract for a stronger citrus punch.
8. What can I serve these cookies with?
Pair them with tea, coffee, or even a chilled glass of limoncello for a delightful combination.
9. Why are my cookies dry?
Overbaking or adding too much flour can lead to dryness. Bake until just golden and measure ingredients carefully.
10. Can I double the recipe?
Yes, this recipe can be doubled to make a larger batch. Just ensure even mixing.
Conclusion
Limoncello Ricotta Cookies are a delightful treat that combines tangy lemon flavors with a soft, fluffy texture. Perfect for special occasions or everyday indulgence, these cookies are sure to become a favorite. With simple ingredients and easy preparation, you’ll love making (and eating) these citrusy delights!
Limoncello Ricotta Cookies
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- Author: Isabella
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Limoncello Ricotta Cookies are soft, fluffy, and bursting with zesty lemon flavor. Made with creamy ricotta cheese and a hint of limoncello liqueur, these cookies are the perfect sweet treat for any occasion. Enjoy them as a dessert, tea-time snack, or a festive holiday favorite.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3 tbsp limoncello liqueur
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Mix in ricotta cheese, egg, limoncello, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Gradually fold dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Scoop dough with a cookie scoop or tablespoon onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 12-15 minutes until edges are golden. Centers should look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar once fully cooled.
Notes
- For a non-alcoholic version, substitute limoncello with lemon juice.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Freeze baked cookies or raw dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian