Lemon Ricotta Cookies with Limoncello Glaze Recipe

If you love cookies that burst with fresh citrus flavor and have a soft, tender crumb, you are in for a real treat with this Lemon Ricotta Cookies with Limoncello Glaze Recipe. These cookies combine the creamy richness of ricotta cheese with zesty lemon and a dreamy limoncello glaze that adds a delightful boozy sweetness. The result is a light, moist, and irresistibly flavorful cookie that feels both comforting and elegantly sophisticated—perfect for impressing friends, family, or simply savoring a bright moment to yourself.

Ingredients You’ll Need

Each ingredient in this Lemon Ricotta Cookies with Limoncello Glaze Recipe is carefully chosen to bring balance and vibrancy to the final treat. From the creamy ricotta adding remarkable softness to the limoncello lending a fragrant punch, these basics are anything but ordinary.

• 2 cups all-purpose flour: The sturdy base provides structure without weighing down the cookies.
• 2 teaspoons baking powder: Helps the cookies rise to a tender, pillowy texture.
• ½ teaspoon salt: Just enough to enhance all the sweet and tangy flavors.
• 1 cup sugar: Sweetens the dough perfectly for a balanced bite.
• ½ cup butter, room temperature: Adds richness and a tender crumb.
• 1 teaspoon lemon zest: Packs an aromatic burst straight from fresh lemons.
• 1 cup whole milk ricotta cheese: The secret to ultra-moist, melt-in-your-mouth cookies.
• 1 large egg: Binds everything together with just the right hint of chewiness.
• 1 tablespoon limoncello liqueur: Infuses the dough with that unmistakable lemony liqueur flavor.
• 1 cup powdered sugar: The sweet base for the smooth glaze.
• 1 tablespoon limoncello liqueur (for glaze): Adds a boozy lemon kick to the finishing glaze.
• 1 tablespoon lemon juice: Brightens the glaze with fresh acidity.
• 1 teaspoon lemon zest (for glaze): A final touch of citrus perfume to make these cookies unforgettable.

How to Make Lemon Ricotta Cookies with Limoncello Glaze Recipe

Step 1: Prepare baking sheet

Start by lining your baking pan with a silicone mat or parchment paper. This simple step prevents sticking and helps your cookies bake evenly, ensuring a perfect, flawless bottom crust.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt thoroughly. This combination provides the leavening and seasoning foundation your cookies will rise on and taste great from.

Step 3: Cream wet ingredients

In a large bowl, use an electric mixer to cream the sugar, room-temperature butter, and lemon zest until the mixture is light and fluffy—this takes about 2 minutes. This step aerates your dough, contributing to the cookies’ soft texture.

Step 4: Add ricotta, egg, and limoncello

Beat in the ricotta cheese, egg, and limoncello liqueur to your creamed butter mixture. The ricotta makes the cookies moist and tender, while the limoncello gives them a distinctive lemony warmth that makes these cookies so special.

Step 5: Combine dry and wet mixtures

Carefully add the flour mixture to the wet ingredients and mix just until combined. Avoid overmixing here so you keep the cookies delightfully tender and prevent them from becoming tough.

Step 6: Chill dough

Cover your dough tightly and pop it into the refrigerator for at least 2 hours. This chilling stage firms up the dough, making it easier to handle and helping the flavors meld beautifully for that perfect lemon ricotta cookie taste.

Step 7: Preheat oven

Set your oven to 350°F (175°C) about 15 minutes before baking. This ensures the oven is hot and ready, giving your cookies even baking and the ideal delicate rise.

Step 8: Shape cookies

Using a cookie scoop, take about a tablespoon of dough and roll it into a ball. Place each ball onto your prepared baking sheet, spacing them about 2 inches apart to allow gentle spreading without sticking together.

Step 9: Bake cookies

Bake for 12-14 minutes, until the bottoms are just turning golden. The tops won’t brown much, so the slight golden coloring underneath is your cue that these tender cookies are ready to come out.

Step 10: Cool cookies

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling fully is key before glazing so the glaze sets perfectly without melting off.

Step 11: Prepare glaze

Whisk together powdered sugar, limoncello, lemon juice, and lemon zest until smooth and slightly runny. This glaze is where the magic happens, adding a glossy, zesty, and boozy finish to the already amazing cookies.

Step 12: Glaze cookies

Hold each cooled cookie upside down and dip the top into your glaze, then place back on the wire rack to let the glaze dry completely. This creates a beautiful, shiny coating that complements the soft cookie underneath perfectly.

How to Serve Lemon Ricotta Cookies with Limoncello Glaze Recipe

Garnishes

Sprinkle a little extra lemon zest over the glazed cookies just before serving for a fresh pop of color and brightness. You might also add thinly sliced candied lemon peel for an elegant touch that ties into the cookie’s flavor profile beautifully.

Side Dishes

These cookies pair wonderfully with a cup of hot tea or a chilled glass of sparkling wine. Their delicate citrus flavor and luscious glaze make them an ideal sweet companion to light, refreshing drinks.

Creative Ways to Present

Arrange your Lemon Ricotta Cookies with Limoncello Glaze Recipe on a pretty platter, alternating with fresh lemon wedges and sprigs of mint. For a festive look, place them in cupcake liners or stack them with parchment circles for a charming bakery-style presentation.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature for up to 3 days. The glaze will remain set, and the cookies’ tender texture holds up well during this time.

Freezing

You can freeze unglazed cookie dough balls for up to 3 months. Thaw them overnight in the fridge before baking fresh, then glaze just before serving for the best results.

Reheating

If you want to serve these cookies warm, gently heat them in a low oven (about 300°F) for 5 minutes. Avoid microwave reheating, as this can cause the glaze to melt unevenly and alter the texture.

FAQs

Can I substitute mascarpone for ricotta in this recipe?

Yes, mascarpone can be used as a substitute, though it will create an even richer cookie with a creamier texture. The lemon flavor will still shine beautifully alongside the limoncello glaze.

Is it possible to make this recipe without alcohol?

Absolutely! You can replace limoncello with fresh lemon juice or lemon extract in both the dough and glaze. While you’ll miss some of the liqueur’s depth, the cookies will still be deliciously lemony.

How thick should the glaze be?

The glaze should be smooth and pourable, just thick enough to coat the back of a spoon without dripping too rapidly. If it’s too thick, add a bit more lemon juice; if too thin, add a bit more powdered sugar.

Can I make these cookies vegan?

With some experimentation, yes—substitute the butter with vegan margarine, use a plant-based ricotta alternative, and replace the egg with a flax or chia egg. Keep in mind that texture and flavor may vary slightly.

What is the best way to get the cookie tops nice and smooth?

Chilling the dough for at least 2 hours is key for smooth, well-shaped cookies. Also, rolling the dough gently into balls prevents cracks and helps the cookies bake evenly with a tender surface.

Final Thoughts

If you crave a cookie that feels both homey and refined, this Lemon Ricotta Cookies with Limoncello Glaze Recipe is a must-try. It’s the kind of recipe you’ll return to again and again, whether for a cozy afternoon treat or that special occasion when you want to wow everyone with something unforgettable. So grab your ingredients, bake these luscious cookies, and enjoy every zesty, creamy, sparkling bite!

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