These easy-to-make Italian ricotta cookies bake up cake-like, light and moist. They’re always a favorite with adults because they’re not too sweet, and the limoncello adds plenty of lemony tang without any pronounced alcohol flavor.
Ricotta cookies taste great with a cup of espresso and they make a nice, light dessert after a heavy meal.Print
Limoncello-Glazed Ricotta Cookies
These light, cake-like ricotta cookies are made are flavored with a bit of limoncello liqueur and are an all-time favorite for the holidays.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: about 3 dozen
- Category: Baking
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg, beaten
- 1 cup ricotta cheese
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 tablespoon limoncello liqueur
- 1 teaspoon lemon zest
- 3/4 cup confectioners’ sugar
- 2 tablespoons limoncello liqueur
- Grated lemon zest (optional)
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.
- In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.
- Add in the flour mixture and beat until well combined. Don’t overmix.
- Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack. Allow to cool completely before glazing.
- In small bowl, mix the confectioners’ sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife. If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering.
- Store in refrigerator and bring to room temperature before serving.
For easiest handling, chill the dough for 30 to 45 minutes before dropping. If you plan to freeze these cookies, don’t glaze them. It’s also best place a sheet of waxed paper between the layers.
Use orange extract, orange zest and triple sec in place of the lemon extract, lemon zest and limoncello or ~ use almond extract, finely crushed almonds and amaretto.
For a non-alcoholic version:
Increase the lemon extract to 1 teaspoon and add 2 teaspoons of milk for the dough, and substitute milk for the limoncello in the glaze as well.