These easy-to-make Italian ricotta cookies are one of our favorite Christmas cookies. Lightly sweetened and loaded with tangy lemon flavor from the limoncello and lemon zest, these cookies are a favorite with adults.
They taste great with a cup of coffee or espresso and their delicate cake-like texture makes a nice choice for a light dessert after a heavy holiday meal.
Italian Ricotta Cookie Flavor Variations
- Non-alcoholic: Making these cookies alcohol-free is easy to do by increasing the amount of lemon extract in both the cookie dough and the glaze and adding a little extra milk. The exact directions are included in the printable version of the recipe below.
You can also switch up the flavors and make orange or almond variations on this recipe.
- Orange Ricotta Cookies: To make an orange-flavored version of these cookies, replace the lemon extract, lemon zest, and limoncello with orange extract, orange zest and orange liqueur (triple sec).
- Almond Ricotta Cookies: To make an almond-flavored version of these cookies, use almond extract, finely crushed almonds, and amaretto.
More Italian Cookie Recipes
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Italian Ricotta Cookies
Flavored with lemon zest and a bit of limoncello liqueur, our Italian Ricotta Cookies are a perennial family favorite for the holidays.
Ingredients
- 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
Glaze:
- 3/4 cup confectioners’ sugar
- 2 tablespoons limoncello liqueur
- Grated lemon zest, optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
- In a 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. Cool completely before glazing.
For the glaze:
- 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 spreading consistency. You may need to add a little water.
- Spread the glaze on the cookies using a pastry brush.
- Arrange in a single layer and allow the glaze to dry completely before covering with plastic wrap.
- Store in a tightly sealed container with plastic wrap between layers (don't stack more than 2 layers if possible). Bring cookies to room temperature before serving.
Recipe Notes
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 to place a sheet of waxed paper between the layers.
For a non-alcoholic version:
Increase the lemon extract to 1 teaspoon and add 2 teaspoons of milk to the dough. Substitute milk for the limoncello in the glaze as well.Flavor Variations:
To make orange ricotta cookies, replace the lemon extract, lemon zest, and limoncello with orange extract, orange zest and orange liqueur (triple sec). To make almond ricotta cookies, use almond extract, finely crushed almonds, and amaretto.Nutrition Information
Nutrition Facts
Italian Ricotta Cookies
Amount per Serving
Calories
93
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
15
mg
5
%
Sodium
90
mg
4
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Iron
1
mg
6
%
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Lina Yacan says
Hi, I love lemon cake, and thinking to bake lemon cookie too. I usually bake crispy and chewy hard cookies, but I’ve never baked any drop cookies before, could you pls tell me how the dough texture should be? should it be wet (very sticky) and soft like ganache? How can I understand I dont overmix the dough? Thanks
Lynne Webb says
Hi Lina,
Your first thoughts are correct – the dough for these cookies is definitely rather wet and sticky. Regarding overmixing, all I mean is to stop beating once the ingredients are thoroughly combined so the texture of the finished cookie stays light, moist and cakelike. Hope I’ve answered your concerns!
Maja says
This looks so yummy 🙂
Gaetana says
They look delicious and simple to make. How do I calculate the calories per serving? If I want to substitute butter with light olive oil, would that work?
Thanks
Lynne Webb says
Hi,
I would not recommend substituting olive oil for the butter. Butter not only adds flavor, it affects the texture of baked goods. As far as the calorie count goes, you would have to enter the ingredients and number of cookies into diet management software or try to calculate from a site like NutritionData.com. Hope this helps.
Erika Pitera says
The crushed almonds would take the place of the lemon zest in this variation, so 1 teaspoon.
Barbara says
i just made the cookies with the limoncello and they were outstanding. i would like to try the almond version but you don’t say how much almonds
Susan from Food Blogga says
Hey Lynne! Just wanted you to know I included your delicious cookie in my latest article at Foodie View. Happy Holidays!
shibani says
These cookies look divine.Limoncello and ricotta sounds awesome.I love the liqueur and it must be tasting superb.
Lynne Webb says
Thanks to everyone for such nice comments. These cookies have been a big hit in our family for quite a few years. If you decide to give them a try, I hope you enjoy them.
Karen says
I think lemon is a nice change for a Christmas cookie… there’s always so much ginger, cloves, cinnamon, etc., involved in most Christmas coookies. These look delicious – and would be delicious in the middle of summer, too! I can picture these at a bridal shower 🙂
The Duo Dishes says
I’ve always wanted to try these after seeing a similar recipe from Giada De Laurentiis. Now I have to try them!
Jennifer says
These cookies look so good! Yum, I can’t wait to try them out for.
chef E says
I had to come back and take another look…lemony mounds of goodness!
Heather says
WOW!
I mean WOW! Not only do these look YUMMERS they give me yet another reason to make a batch of limoncello very very soon.
Rachel 'Tha Pizza Cutta' Joyce says
Oh my, my. my. Every year I make a slew of holiday cookies and you can bet your begonias that these will be the star this year. Grazie! Ciao! Mangia!
elra says
These cookies are very unusual, they truly unique. Ricotta and limoncello, finally cookie for adult.That is really mighty delicious.
Cheers,
Elra
Susan from Food Blogga says
These look just like my mom’s egg biscuits. I love soft, cakey cookies like these. And I guarantee you as soon as my dad sees these in the round-up, he’s gonna ask my mom to bake them. Limoncello and ricotta in a cookie? That’s positively heavenly.