Limoncello + Ricotta = Italian Limoncello Ricotta Cookies

Limoncello and ricotta are two things I make quite often. On the rare occasion when I make both on the same day, well, I just have to make something like these limoncello ricotta cookies. 

Cookies are my kryptonite. You can have your pies and cakes, I’m a cookie lover. It’s all I can do to hold myself back from buying the new cookbook dedicated to cookies “Dorie’s Cookies” by Dorie Greenspan. I’ll save it for my  Christmas wishlist – I can wait nine months – I can, I can.

I needed some “comfort” cookies today, so tried a recipe from the New York Times. The original recipe called for lemon juice but since I just made limoncello, well, that was a no-brainer to substitute limoncello for lemon juice! The ingredients actually made more cookies than I thought so a few neighbors and friends were recipients of surplus cookies. I don’t dare eat them all!

Italian Ricotta Cookies

Yield: 50+ cookies

Italian Ricotta Cookies

Recipe source: adopts from New York Times


  • 1 3/4 cups sugar
  • 1 cup butter, softened
  • 1 pound ricotta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 1-2 tablespoons limoncello or fresh lemon juice
  • 1-2 tablespoons milk


  1. Mix at low speed sugar, lemon zest, and butter until blended.
  2. Increase speed to high; beat until light and fluffy.
  3. At medium speed, beat in ricotta, vanilla, and eggs until well combined.
  4. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
  5. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.
  6. Bake at 350 degrees for about 12-15 minutes or until cookies are very lightly golden (cookies will be soft).
  7. Remove cookies to wire rack to cool.
  8. Icing:
  9. In small bowl, stir powdered sugar and limoncello until smooth.
  10. Either dip cooled cookies into frosting and smooth with a knife, or just use the knife to spread icing on the cookies.

2 thoughts on “Limoncello + Ricotta = Italian Limoncello Ricotta Cookies”

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