Limoncello Ricotta Cookies

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Add Ricotta and Wet Ingredients: Mix in the ricotta cheese, egg, limoncello, and vanilla extract until smooth and well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  5. Mix Dough: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. 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.
  7. 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.
  8. 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.
  9. 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!


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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

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