Limoncello Ricotta Cookies

Limoncello Ricotta Cookies are the softest, most pillowy Italian-inspired treats you’ll ever bite into—like a cloud kissed by sunshine. The secret? Ricotta cheese creates an incredibly tender crumb, while limoncello and fresh lemon zest deliver that bright, citrusy punch that makes these cookies absolutely irresistible.

I first tasted a version of these at my Italian neighbor’s Easter brunch, and I’ve been obsessed ever since. They’re now my go-to for spring gatherings, Mother’s Day brunches, and any time I need a cookie that feels special without being fussy.

Why You’ll Love This Recipe

Perfect Texture Every Time – The ricotta cheese creates ultra-soft, cake-like cookies that stay moist for days. No dry, crumbly cookies here!

Italian Flavor With American Ease – You get authentic Italian limoncello flavor using ingredients you can find at any US grocery store. No specialty shops required.

Make-Ahead Friendly – The dough can be refrigerated overnight, and the baked cookies freeze beautifully for up to 3 months.

Crowd-Pleaser Appeal – These cookies look bakery-fancy with that gorgeous lemon glaze, but they’re incredibly simple to make. Your guests will think you spent hours!

Versatile for Any Occasion – Perfect for Easter, spring parties, bridal showers, or just because you deserve something special with your afternoon coffee.

Not Too Sweet – The tangy ricotta and bright lemon balance the sweetness perfectly, so they never taste cloying or overly sugary.

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheets (2-3 recommended)
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small bowl (for glaze)
• Zester or microplane
• Measuring cups and spoons

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Ingredients You’ll Need

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup ricotta cheese, drained well and at room temperature (whole milk or part-skim works)
• ½ cup unsalted butter, softened (1 stick)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract (pure, not imitation)
• Zest of 1 lemon, plus extra for garnish (about 1 tablespoon)
• 2–3 tablespoons limoncello liqueur (adjust to taste preference)
• 1-2 tablespoons whole milk (optional, only if batter seems dry)

For the Glaze (Optional but Highly Recommended):

• 1–1½ cups powdered sugar (confectioners’ sugar)
• 2–3 tablespoons limoncello (or substitute fresh lemon juice for alcohol-free)
• 1–2 teaspoons milk (to thin as needed)
• Fresh lemon zest for garnish

Optional Decorations:

• Colored sugar in yellow or white
• Pearl sprinkles
• Additional lemon zest

Ingredient Notes

Ricotta Cheese – Use whole milk ricotta for the richest flavor and texture. Drain it well by placing it in a fine-mesh strainer or cheesecloth for 15-20 minutes before using. Too much moisture will make cookies spread and lose their signature fluffy texture. Brands like Galbani or Polly-O work great and are widely available in US supermarkets.

Limoncello – This Italian lemon liqueur is sold in most liquor stores in the US (look near the cordials). Brands like Pallini or Villa Massa are excellent choices. If you can’t find limoncello or prefer alcohol-free, substitute with 2-3 tablespoons fresh lemon juice plus ½ teaspoon lemon extract.

Butter – Must be softened to room temperature (not melted!) for proper creaming. Leave it out for 30-60 minutes before baking, or cut into cubes to speed up the process.

Lemon Zest – Use organic lemons when possible since you’re using the peel. Wash and dry thoroughly before zesting. Avoid the white pith underneath, which tastes bitter.

Flour – Standard all-purpose flour (like Gold Medal or King Arthur) works perfectly. Measure by spooning into the cup and leveling off—don’t pack it down.

Baking Powder – Check the expiration date! Old baking powder won’t give you the lift these cookies need.

Step-by-Step Instructions

Step 1: Prep Oven & Pan

Preheat your oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning on the bottom of your cookies.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this bowl aside—you’ll add it to the wet ingredients later.

Step 3: Cream Butter & Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed for 2–3 minutes. The mixture should look light, fluffy, and pale in color. This creaming process incorporates air for a tender cookie.

Step 4: Add Ricotta & Egg

Add the well-drained ricotta cheese and egg to the butter mixture. Beat on medium speed until smooth and fully combined, scraping down the sides of the bowl as needed. Don’t worry if it looks slightly curdled—that’s normal.

Step 5: Mix in Flavorings

Stir in the vanilla extract, fresh lemon zest, and limoncello until evenly distributed throughout the batter. The kitchen should smell absolutely amazing at this point!

Step 6: Combine Wet & Dry

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding with a rubber spatula until just combined. Don’t overmix—stop as soon as you no longer see flour streaks. If the dough seems too dry or crumbly, add 1–2 tablespoons of milk to bring it together.

Step 7: Chill Dough (Optional)

For thicker, puffier cookies that hold their shape better, cover the bowl and refrigerate the dough for 15–30 minutes. This step is optional but recommended if you have time.

Step 8: Scoop Cookie Dough

Use a cookie scoop (1½ to 2 tablespoons) or a regular tablespoon to drop rounded balls of dough onto your prepared baking sheets. Space them about 2 inches apart—they’ll spread slightly but not dramatically.

Step 9: Bake

Bake for 12–15 minutes, until the cookies are set at the edges and very slightly golden on the bottom. The centers will look soft and almost underdone—that’s perfect! They’ll continue to firm up as they cool.

Step 10: Cool Cookies

Allow cookies to cool on the baking sheet for 5 minutes (this prevents them from breaking apart), then carefully transfer them to a wire cooling rack to cool completely before glazing.

Step 11: Make the Glaze

In a small bowl, whisk together the powdered sugar, limoncello, and 1 teaspoon of milk until smooth. The glaze should be thick but pourable—add more milk to thin it out or more powdered sugar to thicken it up as needed.

Step 12: Glaze & Garnish

Drizzle or spread the glaze over the completely cooled cookies using a spoon or small offset spatula. Immediately sprinkle with fresh lemon zest, colored sugar, or pearl sprinkles before the glaze sets (it dries quickly!). Let the glaze set for 15-20 minutes before serving or storing.

Pro Tips & Cooking Hacks

Drain That Ricotta! – This is the #1 most important tip. Excess moisture makes cookies spread and lose their signature fluffy texture. Place ricotta in a fine-mesh strainer over a bowl for 15-20 minutes, or wrap in cheesecloth and gently squeeze.

Room Temperature Matters – Cold eggs and butter won’t incorporate properly. Set them out 30-60 minutes before baking, or place eggs in warm water for 5 minutes to bring them to room temp quickly.

Don’t Overbake – These cookies should look slightly underdone in the center when you pull them out. They’ll continue cooking on the hot pan. Overbaking = dry cookies!

Uniform Size = Even Baking – Use a cookie scoop for perfectly sized cookies that all bake at the same rate. A 1½-tablespoon scoop is ideal.

Glaze Only When Cool – If you glaze warm cookies, the icing will melt and absorb into the cookie instead of creating that pretty coating.

Double Lemon Flavor – Add ½ teaspoon lemon extract along with the limoncello for even more intense lemon flavor.

Freeze the Dough – Scoop cookies onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Make Them Boozy or Kid-Friendly – Adjust limoncello to taste (2 tablespoons for subtle, 3 for stronger), or substitute lemon juice entirely for an alcohol-free version.

Tips & Variations

Storage – Store glazed cookies in an airtight container at room temperature for up to 4 days, with parchment paper between layers to prevent sticking. Unglazed cookies stay fresh for up to 5 days.

Freezing – Freeze baked, unglazed cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and glaze just before serving. You can also freeze the dough as scooped balls.

Make-Ahead – Prepare the dough up to 24 hours in advance and refrigerate in an airtight container. Let it sit at room temperature for 10-15 minutes before scooping and baking.

Gluten-Free Version – Substitute with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur Measure for Measure). The texture will be slightly more delicate but still delicious.

Orange Twist – Swap lemon zest for orange zest and use limoncello or an orange liqueur like Cointreau for a different citrus vibe.

Almond Variation – Add ½ teaspoon almond extract along with the vanilla for an Italian-inspired almond-lemon combo (think amaretto vibes).

Mini Cookies – Use a smaller cookie scoop for bite-sized treats perfect for parties. Reduce baking time to 10-12 minutes.

No Glaze Option – These cookies are delicious plain! Dust with powdered sugar instead for a simpler finish.

Serving Suggestions

These Limoncello Ricotta Cookies are perfect alongside your morning coffee or afternoon tea—the bright lemon flavor pairs beautifully with espresso or Earl Grey. Serve them as part of an Italian-themed dessert spread with biscotti and cannoli, or arrange them on a pretty platter for baby showers, bridal showers, and Easter brunches.

They’re also wonderful with a scoop of vanilla gelato or lemon sorbet for an elegant dinner party dessert. For a casual gathering, set them out with fresh berries and whipped cream for a DIY dessert bar that looks impressive but requires zero extra work from you.

Common Mistakes

Skipping the Ricotta Draining – Wet ricotta makes the dough too loose, resulting in flat, dense cookies instead of fluffy ones. Always drain well!

Overmixing the Dough – Once you add the flour, mix just until combined. Overmixing develops gluten and makes cookies tough instead of tender.

Using Cold Ingredients – Cold butter won’t cream properly, and cold eggs can cause the batter to look curdled. Room temperature is essential.

Overbaking – These cookies should be barely golden on the bottom and soft in the center when removed from the oven. They firm up as they cool.

Glazing Too Soon – Wait until cookies are completely cool, or your beautiful glaze will melt and disappear into the cookie.

Not Spacing Cookies – While these don’t spread dramatically, they still need 2 inches between them for even air circulation and baking.

What to Serve With Limoncello Ricotta Cookies

These light, citrusy cookies are incredibly versatile for pairing. Serve them as part of a classic Italian coffee spread with cappuccinos, espresso, or macchiatos—the lemon cuts through the richness of the coffee beautifully. They’re also perfect alongside a cheese and fruit platter at wine tastings (pair with Moscato or Prosecco for an authentic Italian experience).

For brunch, arrange them on a tiered stand with fresh strawberries, blueberries, and small pastries. The bright lemon flavor also complements creamy desserts like panna cotta, tiramisu, or a simple bowl of vanilla ice cream. And honestly? These cookies are so good they need absolutely nothing else—just a napkin and maybe a second cookie!

Frequently Asked Questions

Can I make these cookies without limoncello?

Absolutely! Substitute the limoncello with fresh lemon juice (2-3 tablespoons) plus ½ teaspoon lemon extract for a similar flavor profile without the alcohol. The cookies will taste slightly less complex but still delicious and lemony.

Why are my cookies flat instead of puffy?

This usually happens when the ricotta wasn’t drained well enough, adding too much moisture to the dough. Make sure to drain your ricotta for at least 15-20 minutes before using. Also check that your baking powder is fresh and active.

Can I use low-fat or fat-free ricotta?

You can, but whole milk ricotta gives the best flavor and texture. Low-fat versions may make the cookies slightly less tender and rich, but they’ll still work in a pinch.

How do I know when the cookies are done?

The edges should be set and the bottoms very lightly golden. The centers will look soft and almost underdone—that’s perfect! They’ll firm up as they cool. If they look browned all over, they’re overbaked.

Can I make the dough ahead of time?

Yes! Refrigerate the dough in an airtight container for up to 24 hours. Let it sit at room temperature for 10-15 minutes before scooping to make it easier to work with.

Do I have to use the glaze?

Not at all! The cookies are delicious plain or with just a dusting of powdered sugar. The glaze adds extra sweetness and visual appeal, but it’s completely optional.

How long do these cookies stay fresh?

Glazed cookies stay fresh in an airtight container at room temperature for 3-4 days. Unglazed cookies last up to 5 days. For longer storage, freeze them for up to 3 months.

Can I use Meyer lemons instead of regular lemons?

Definitely! Meyer lemons have a sweeter, less acidic flavor that works beautifully in these cookies. The flavor will be slightly more floral and delicate.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how your Limoncello Ricotta Cookies turned out. Did you add any fun variations?