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
