Description
Delight in these soft, flavorful cookies enhanced with creamy ricotta and vibrant lemon zest, topped with a glossy limoncello lemon glaze for a perfectly refreshing treat. These cookies combine a tender crumb with a zesty citrus punch and an elegant glaze, making them ideal for gatherings or a sophisticated snack.
Ingredients
Scale
Cookies
- 2-1/2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1-3/4 cups sugar
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 (15-ounce) container whole milk ricotta cheese, at room temperature, liquid pressed out
- 3 tablespoons freshly-squeezed Meyer lemon juice (or regular lemon juice)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- ½ teaspoon lemon extract
Glaze
- 2 cups powdered sugar
- 4 – 5 tablespoons lemon zest
- 2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons Limoncello (or an additional 2 tablespoons lemon juice)
- Decorator sugar crystals (for garnish)
- Additional lemon zest (for garnish)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line 2 to 3 baking sheets with parchment paper or silicone baking mats to ensure even baking and prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt using an electric hand mixer. Set aside for later use.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the sugar and softened butter with an electric hand mixer until the mixture is light and fluffy, usually about 4 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to achieve a smooth, well-combined dough base.
- Add Ricotta and Citrus: Beat in the ricotta cheese, freshly squeezed lemon juice, lemon zest, lemon extract, and vanilla extract until thoroughly combined, infusing the dough with creamy texture and vibrant lemon flavor.
- Combine Flour Mixture: Gradually add the dry ingredients mixture to the wet ingredients and stir gently until just combined, careful not to overmix to maintain a tender cookie texture.
- Shape and Freeze Dough: Drop dollops of cookie dough about 1-1/2 tablespoons each onto the prepared baking sheets, spacing well apart. Freeze the cookie dough on the sheets for one hour to help preserve shape and texture during baking.
- Bake the Cookies: Bake the chilled cookie dough in the preheated oven for about 15 minutes or until the edges are just slightly golden, ensuring a soft yet structured cookie.
- Cool on Sheets: Remove the baking sheets from the oven and let the cookies rest for 15 minutes to set. Then transfer the cookies to wire racks to cool completely before glazing.
- Prepare Glaze: While cookies cool, combine powdered sugar, lemon juice, lemon zest, and limoncello in a small bowl, stirring until smooth to create a glossy, flavorful glaze.
- Position Baking Sheet: Place a baking sheet under the wire racks to catch any glaze drips and keep your workspace clean.
- Glaze the Cookies: Spoon the lemon glaze over each cooled cookie, spreading to the edges and letting excess glaze drip onto the baking sheet below.
- Let Glaze Set: Allow the glaze to harden at room temperature for 1 to 2 hours to meld flavors and form a firm, pleasant surface.
- Garnish: Sprinkle the glazed cookies with decorator sugar crystals and additional lemon zest for extra sparkle and citrus punch.
- Serve and Enjoy: Your beautifully glazed limoncello cookies are ready to delight. Buon Appetito!
Notes
- Freezing the dough before baking ensures cookies hold their shape and have a tender texture.
- Using room temperature ingredients helps achieve a more uniform dough and better texture.
- If limoncello is unavailable, substitute with additional lemon juice to maintain the citrus glaze flavor.
- Be careful not to overmix the dough after adding flour to avoid tough cookies.
- Decorator sugar crystals add a festive sparkle and slight crunch to the finished cookies.
