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An overhead view of three lemon ricotta cookies glazed and sprinkled with powdered sugar on a linen napkin, a cooling rack with more cookies to the left.
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4.50 from 8 votes

Lemon Ricotta Cookies

Lemon ricotta cookies are a classic Italian treat with a cake-like texture and just the right touch of tangy lemon and sweetness. They’re quick to whip up and always a favorite.
Prep Time15 minutes
Cook Time15 minutes
Cooling time30 minutes
Total Time1 hour
Course: Baking
Cuisine: Italian
Servings: 36 cookies
Author: Lynne Webb

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 (1 stick) softened
  • 1 cup granulated sugar
  • 1 egg lightly beaten
  • 1 cup ricotta cheese (whole milk is recommended)
  • 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 your 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 blend 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.

To make the glaze:

  • In a 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 storing (see notes).

Notes

Tips for Success

For the 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.

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

ORANGE RICOTTA COOKIES: Replace the lemon extract, lemon zest, and limoncello with orange extract, orange zest, and orange liqueur (triple sec).
ALMOND RICOTTA COOKIES: Replace the lemon extract, lemon zest, and limoncello with almond extract, finely crushed almonds, and amaretto.

Storage and Serving Tips

STORING RICOTTA COOKIES: We recommend refrigerating ricotta cookies in a tightly sealed container for up to 3 days. Place a layer of plastic wrap or wax paper between the layers and don’t stack more than 2 layers. NOTE: It’s possible for cookies to absorb strong odors or flavors (e.g. onions and garlic) in the refrigerator, so be sure your container has a tight seal and place them as far from potentially offending foods as possible.
FREEZING RICOTTA COOKIES: Ricotta cookies can be frozen (unglazed) for up to 3 months. Defrost overnight in the refrigerator and add the glaze before serving.
TO SERVE: Arrange the cookies on a serving platter and bring them to room temperature before serving.
 

Nutrition

Serving: 1cookie | Calories: 97 | Total Fat: 4g | Cholesterol: 15mg | Sodium: 87mg | Carbohydrates: 14g | Fiber: 0.2g | Sugar: 9g | Protein: 2g