Description
Delight in these soft and zesty Lemon Ricotta Cookies topped with a luscious limoncello glaze. Perfectly tender thanks to creamy ricotta and bursting with fresh lemon flavor, these cookies are chilled before baking and finished with a sweet, citrusy glaze for an elegant touch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup sugar
- ½ cup butter, room temperature (one stick)
- 1 teaspoon lemon zest (from about half a lemon)
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon limoncello liqueur
Glaze
- 1 cup powdered sugar
- 1 tablespoon limoncello liqueur
- 1 tablespoon lemon juice (from about half a lemon)
- 1 teaspoon lemon zest (from about half a lemon)
Instructions
- Prepare baking sheet: Line a baking pan with a baking mat or parchment paper to prevent sticking during baking and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, then set aside.
- Cream wet ingredients: In a large bowl, use an electric mixer on medium/high speed to cream the sugar, butter, and lemon zest together until light and fluffy, about 2 minutes.
- Add ricotta, egg, and limoncello: Beat in the ricotta cheese, large egg, and limoncello liqueur to the creamed sugar and butter mixture, mixing until well combined.
- Combine dry and wet mixtures: Add the flour mixture to the wet ingredients and mix just until combined, careful not to overmix to maintain a tender texture.
- Chill dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the dough to firm up for easier handling.
- Preheat oven: When ready to bake, preheat the oven to 350°F (175°C). Remove the chilled dough from the refrigerator.
- Shape cookies: Using a cookie scoop, measure about a tablespoon of dough each time, roll into balls, and place onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake cookies: Bake for 12-14 minutes, or until the bottoms just begin to brown slightly. The tops will remain lightly colored.
- Cool cookies: Allow the cookies to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare glaze: While the cookies cool, whisk together powdered sugar, limoncello, lemon juice, and lemon zest in a small bowl until smooth.
- Glaze cookies: Holding each cooled cookie upside down, dip the top into the glaze. Return the glazed cookies to the wire rack and allow the glaze to dry fully before serving.
Notes
- Chilling the dough is crucial to develop flavor and achieve the right texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Keep the cookies spaced well on the baking sheet to prevent sticking as they spread during baking.
- The glaze adds a sweet and citrusy finish but can be omitted if preferred.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
