Italian Lemon Ricotta Cookies with Limoncello Glaze
These are delightful little cookies that satisfy your sweet tooth in just the right amount . . . or you can gobble several of them down. The fresh sweet, yet tangy lemon flavor bursts in every bite. For a little more sunshine in your life, these little lemon gems are perfect to enjoy with a cup of coffee or tea. Buon Appetito!
Servings: 40 - 50 cookies
Calories: 90kcal
Ingredients
For The Cookies:
- 2-1/2 cups + 2 Tablespoons of all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1-3/4 cups sugar
- 1/2 cup unsalted butter softened to room temperature
- 2 large eggs at room temperature
- 1 15-ounce container whole milk ricotta cheese, at room temperature, with liquid pressed out as much as possible
- 3 tablespoons freshly-squeezed Meyer lemon juice regular lemons are fine too
- 1 teaspoon of vanilla extract
- Zest of 1 large lemon
- ½ teaspoon lemon extract
For the Glaze:
- 2 cups powdered sugar if you like icing a little thicker, add more powdered sugar
- 4 - 5 tablespoons lemon zest you can use less, we just like ours really, really lemony!
- 2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons Limoncello or use another 2 tablespoons of lemon juice
Instructions
- Preheat oven to 375 F. Line 2 to 3 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using an electric hand-held mixer, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric hand-held mixer, beat the sugar and butter until light and fluffy, about 4 - 5 minutes.
- Add the eggs, one at a time, beating until nicely incorporated.
- Add the ricotta cheese, lemon juice, lemon zest, and lemon extract and beat to combine.
- Add the flour mixture and stir to combine.
- Drop by spoonfuls, using 1-1/2 tablespoons for each cookie, onto prepared baking sheets. Freeze for one hour.
- Bake the cold cookie dough for 15 minutes or until slightly golden at the edges.
- Remove from oven and allow cookies to rest on the baking sheet for 15 minutes. Then transfer the cookies onto a wire rack to cool completely.
- Meanwhile, prepare the glaze.
- In a small bowl, combine the powdered sugar, lemon juice, and lemon zest. Stir until smooth.
- Place the baking sheet under the wire racks to catch the dripping glaze for the following steps.
- Spoon the glaze over the cooled cookies, spreading it to the edges and allowing it to drip down the sides (the excess will fall through the wire racks and into the baking sheet).
- Allow the glaze to harden for at least 1 - 2 hours at room temperature before serving.
- Garnish with decorator sugar crystals and lemon zest.
- Buon Appetito!
Notes
- Press as much liquid out of the ricotta cheese as possible. The drier the ricotta cheese, the better!
- To prevent cookies from going flat during the baking process, freeze them for 1 hour at least after you have spooned your cookie dough onto your baking sheets.
- Don't overbake these cookies after 15 to 17 minutes max or they will be hard.
- If you prefer a thicker glaze, as mentioned in the instructions, add more powdered sugar until you reach the consistency that you prefer.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 70mg | Fiber: 1g | Sugar: 13g