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

Yields 50+ cookies

Recipe source: adopts from New York Times

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  • 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.

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

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    1. Absolutely! I think the recipe mentions you can substitute lemon juice for the glaze. What you are trying to achieve is an extra bit of lemon flavor and either will accomplish that. Or if you prefer no lemon zing in the glaze just mix the powdered sugar with a little milk or water. Enjoy!

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