LIMONCELLO RICOTTA COOKIES

When Life Gives You Lemons… Add Limoncello! 🍋

If sunshine had a flavor, it would taste exactly like these Limoncello Ricotta Cookies — soft, buttery, and with just enough lemony sparkle to make you smile.

Imagine your Nonna handing you a plate of cookies and saying, “Just one!” (as if that ever happens).

These little bites of heaven combine the creamy richness of ricotta cheese with the bright zest of fresh lemons and a splash of Italy’s favorite liqueur — limoncello!

They’re the kind of cookie that makes you want to dance in the kitchen with your espresso in hand. 💃☕

The Secret Ingredient: A Splash of Amalfi Coast Magic

Let’s be honest — the real star here is the limoncello. It gives the cookies that subtle “grown-up” twist without being boozy. It’s like a trip to the Amalfi Coast, only cheaper and without jet lag!

Soft, fragrant, and covered in a snowstorm of powdered sugar, these cookies are dangerously irresistible. Whether you bake them for the holidays, Sunday brunch, or just because your lemon tree is showing off, they’ll disappear faster than you can say “Mangia!”

Recipe Overview

Difficulty: Very Easy
Cost: Low
Prep Time: 5 minutes
Cook Time: 20 minutes
Yields: About 30 cookies

Ingredients

• 1 cup whole-milk ricotta cheese (about 250 g)

• 1 ¾ cups all-purpose flour (about 225 g)

• ¼ cup granulated sugar (about 50 g)

• ¼ cup whole milk (2 fl oz / 60 ml)

• ¼ cup light olive oil or vegetable oil (2 fl oz / 60 ml)

• 1 tablespoon limoncello liqueur

• 2 teaspoons baking powder (about 8 g)

• Zest of 1 lemon

• Powdered sugar, for dusting

Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

2. Mix the ricotta base:
   In a large bowl, combine ricotta cheese, sugar, and lemon zest. Mix with a fork or whisk until smooth and creamy.

3. Add wet ingredients:
   Stir in milk, oil, and limoncello until well blended.

4. Incorporate the dry ingredients:
   Sift together flour and baking powder, then gradually add them to the wet mixture. Mix until a soft, slightly sticky dough forms.

5. Shape the cookies:
   Transfer the dough to a lightly floured surface. Roll it out with a rolling pin to about ½ inch (1.25 cm) thick.
   Cut into rectangles about 2 x 3 inches (5 x 8 cm) or use your favorite cookie cutter.

6. Bake:
   Arrange cookies on the prepared baking sheet, leaving some space between each.
   Bake for 20–22 minutes, or until the edges turn lightly golden.

7. Finish:
   Let the cookies cool completely on a wire rack.
   Dust generously with powdered sugar before serving.

Tips & Variations

• Store in an airtight container at room temperature for up to 1 week.

• Replace all-purpose flour with spelt or white whole wheat flour for a rustic twist.

• Swap granulated sugar with brown sugar for a caramel-like flavor.

• Limoncello gives a delicate aroma but can be omitted for a kid-friendly version.

• Every oven is unique — check your cookies a few minutes early the first time!

Nutritional Facts (per cookie)

LIMONCELLO RICOTTA COOKIES

Soft, lemony, and kissed with a splash of limoncello — these cookies taste like sunshine on the Amalfi Coast!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Christmas Italian Recipes, Italian Cookies

Cuisine Italian

Servings 30 cookies

Notes

Ingredients

• 1 cup whole-milk ricotta cheese (about 250 g)
• 1 ¾ cups all-purpose flour (about 225 g)
• ¼ cup granulated sugar (about 50 g)
• ¼ cup whole milk (2 fl oz / 60 ml)
• ¼ cup light olive oil or vegetable oil (2 fl oz / 60 ml)
• 1 tablespoon limoncello liqueur
• 2 teaspoons baking powder (about 8 g)
• Zest of 1 lemon
• Powdered sugar, for dusting

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Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Mix the ricotta base:
   In a large bowl, combine ricotta cheese, sugar, and lemon zest. Mix with a fork or whisk until smooth and creamy.
3. Add wet ingredients:
   Stir in milk, oil, and limoncello until well blended.
4. Incorporate the dry ingredients:
   Sift together flour and baking powder, then gradually add them to the wet mixture. Mix until a soft, slightly sticky dough forms.
5. Shape the cookies:
   Transfer the dough to a lightly floured surface. Roll it out with a rolling pin to about ½ inch (1.25 cm) thick.
   Cut into rectangles about 2 x 3 inches (5 x 8 cm) or use your favorite cookie cutter.
6. Bake:
   Arrange cookies on the prepared baking sheet, leaving some space between each.
   Bake for 20–22 minutes, or until the edges turn lightly golden.
7. Finish:
   Let the cookies cool completely on a wire rack.
   Dust generously with powdered sugar before serving.

Keyword limoncello ricotta cookies, Italian lemon cookies, limoncello desserts, ricotta cookies, Italian cookie recipes, easy Italian desserts, soft lemon cookies, limoncello treats

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