Limoncello Ricotta Biscuit Twists are one of those bakes that look fancy but are secretly easy, and that is my favorite combo. If your sweet tooth is calling and your schedule is packed, these bright, lemony twists will make you feel like a baking wizard with minimal effort. They’re tender, slightly crisp at the edges, and that sunny limoncello glaze makes everyone pause for a happy bite. I’ll show you how to make them eggless if you need, how to keep the dough soft, and a bunch of ways to riff on the flavors. Nothing fussy, just solid home baking with a little sparkle. Ready to twist?
How to Make Eggless Ricotta Cookies
Let’s lay this out simply, because the joy of these Limoncello Ricotta Biscuit Twists is how effortlessly they come together. We’re leaning on ricotta for a plush, tender base and using a light touch with the dough so it stays soft. If you’re skipping eggs, no problem. Ricotta already brings creaminess and structure, and a small boost from baking powder keeps the texture light.
Ingredients
- 1 cup whole milk ricotta, well drained
- 1/2 cup granulated sugar
- 1/4 cup neutral oil or very soft butter
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons limoncello, optional but lovely
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour, plus more for dusting
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2-3 tablespoons milk, as needed for dough
Directions
- Drain ricotta: Spoon ricotta into a fine strainer or a paper towel lined sieve and press gently. Ten minutes is fine. Less moisture equals better texture.
- Mix wet: In a bowl, whisk ricotta, sugar, oil, lemon zest, lemon juice, limoncello, and vanilla until smooth and creamy.
- Combine dry: In another bowl, whisk flour, baking powder, and salt.
- Bring together: Add dry to wet and fold with a spatula until a soft dough forms. If crumbly, add milk 1 tablespoon at a time. The dough should be soft, not sticky.
- Chill: Wrap and chill 20-30 minutes. This helps the twists hold shape.
- Shape twists: On a lightly floured surface, roll portions of dough into 8 to 10 inch ropes about 1/2 inch thick. Twist two ropes together or fold one rope into a gentle loop and twist the ends for that classic look.
- Bake: Place on a parchment lined sheet. Bake at 350 F for 12-15 minutes until set and barely golden at the bottoms. Keep them pale for tenderness.
- Glaze: Whisk 1 cup powdered sugar with 1 tablespoon limoncello and 1 tablespoon lemon juice until drizzleable. Dip or drizzle over warm twists.
If you want a deeper dive on dough tactics, my quick guide on technique is here: how to shape and twist cookie dough like a pro. And if you like straight-up cookies too, you might love this cozy classic page: lemon ricotta cookies at home. Also, if you need help making fresh ricotta, peek at how to make your own ricotta. It is easier than you think and wildly satisfying.
Tips for Perfect Lemon Ricotta Cookies
These little details make a big difference when you want bakery-style results without the fuss. I learned these through plenty of test batches and a couple of late-night baking wins. Keep it simple, and let the lemon do the talking.
Dough care and shaping
Use ricotta that’s not watery. If it is, your dough will be sticky and bake up flat. A quick drain gives you that soft, almost cake-like center. When you add the flour, fold gently. Overmixing toughens the dough and kills the tender vibe we’re after for Limoncello Ricotta Biscuit Twists. If the ropes crack while shaping, your dough might be too dry, so knead in a teaspoon of milk. Light flour on your counter is great, but go easy so you do not dry out the dough.
Baking and finishing
Keep an eye on color. Pale and just set is your goal for soft twists that taste like a cloud. If you like a slight snap, bake 1 to 2 minutes longer. Cool on the sheet for 5 minutes, then move to a rack so they do not steam and get soggy. For glaze, whisk until silky and smooth. If it looks thick, add a few drops of lemon juice. If it is thin, sprinkle in a bit more powdered sugar. Want a sparkling finish? Dust with a tiny bit of zest or a pinch of sanding sugar while the glaze is still tacky.
These twists were gone in 15 minutes at my book club. Light, lemony, and the glaze was so bright. I hid two for morning coffee and they tasted even better the next day.
Craving more citrus treats? I tucked a list of favorites here: simple limoncello dessert ideas. Perfect when you want that sunny flavor without a lot of steps.
Recipe Variations for Ricotta Cookies
Once you nail the base dough, you can riff to match your mood. That is the magic of this recipe. Start with a small batch and try one new add-in each time. Here are some easy twists that work beautifully with lemon and ricotta.
Almond-Lemon Add 1/2 teaspoon almond extract and sprinkle sliced almonds over the glaze. The almond plays really well with lemon and gives a gentle crunch.
Orange Cream Swap lemon zest and juice for orange, and use a splash of orange liqueur. The result is soft, creamsicle vibes without being too sweet.
Blueberry Pop Fold in 1/3 cup mini dried blueberries before shaping. They rehydrate slightly while baking and turn the glaze into a pretty lavender hue if any juices mingle.
Vanilla Bean Split a vanilla bean and scrape seeds into the wet mixture for those little black specks and an elegant fragrance. Best for brunch bakes when you want something simple and special.
Gluten Friendly Use a trusted 1-to-1 gluten free flour blend. Add an extra teaspoon of milk if the dough feels stiff, since some blends absorb more moisture.
For Limoncello Ricotta Biscuit Twists specifically, I also like to add a light brush of melted butter before glazing to help the citrus stick and to give a gentle sheen. You can even dip only half the twist for a pretty half-and-half finish. If serving to kids, skip the liqueur in the glaze and use all lemon juice. The taste stays bright.
What to Serve with Lemon Ricotta Cookies
These are lovely with afternoon tea, but they also hold their own on a brunch table or dessert board. When I bring Limoncello Ricotta Biscuit Twists to a friend’s place, I usually add one thing that is creamy and one thing that is crisp. That mix keeps the platter interesting and lets the lemon shine.
- Coffee or espresso The slight bitterness is perfect with the sweet lemon glaze.
- Berry bowl Fresh strawberries, raspberries, or blackberries plus a tiny squeeze of lemon juice.
- Meyer lemon curd For extra citrus fans, serve a small dish for dipping.
- Mascarpone cloud Stir mascarpone with a spoon of honey and a touch of vanilla.
- Crunchy element Toasted pistachios or almond brittle for contrast.
If you like building dessert boards, I linked a simple planning note here: quick dessert board pairing ideas. It is all about texture and temperature, not fancy rules.
Storage and Reheating Tips
Let the twists cool completely before storing. A little patience here keeps them from turning soft in the container. Store in an airtight tin or box at room temperature for up to 3 days. I prefer tins because they preserve a hint of the exterior crispness while keeping the center tender.
Freezing and refreshing
Freeze unglazed twists in a single layer until firm, then tuck into a freezer bag for up to 2 months. Defrost at room temp on a rack so moisture escapes instead of soaking in. To refresh, warm at 300 F for 4 to 6 minutes, cool slightly, then glaze. If you freeze them already glazed, the finish may look a bit matte after thawing, but you can add a thin fresh drizzle to revive the shine.
For best flavor, I like glazing on the day I serve. That citrus pop is brightest within 24 hours. If your kitchen runs humid, pop the cookies into a cool oven for 2 minutes to re-crisp before guests arrive. Then glaze lightly, let set, and you’re good to go with Limoncello Ricotta Biscuit Twists that taste bakery fresh.
Common Questions
Can I make the dough ahead of time?
Yes. Chill up to 24 hours. If it gets too firm, let it sit at room temp for 10 to 15 minutes before shaping.
Is limoncello required?
No. Use all lemon juice if you prefer. The flavor will still be bright and lemony.
Why did my twists spread?
Likely too much moisture or overmixing. Drain ricotta well and avoid heavy hands when folding in flour. Chilling helps, too.
How do I keep the glaze smooth?
Sift powdered sugar and whisk until glossy. Add liquid a few drops at a time, and glaze while the twists are slightly warm.
Can I add chocolate?
Sure. Drizzle white chocolate over the set glaze or dip one end in melted dark chocolate for contrast.
Let’s Bake Something Bright
We covered the essentials for soft, citrusy twists: drain your ricotta, mix gently, keep the bake light, and finish with a zesty glaze. Limoncello Ricotta Biscuit Twists are low effort and big payoff, especially when you want something cheerful without a long prep. If you need another riff to try soon, this helpful read on eggless technique is a great reference: Lemon Ricotta Cookies: Eggless Recipe – She Loves Biscotti. It lines up nicely with the ideas here and gives you confidence to play. Ready to twist a batch today and make your kitchen smell like sunshine?
Limoncello Ricotta Biscuit Twists
- Total Time: 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These bright, lemony twists are tender, slightly crisp at the edges, and finished with a sunny limoncello glaze.
Ingredients
- 1 cup whole milk ricotta, well drained
- 1/2 cup granulated sugar
- 1/4 cup neutral oil or very soft butter
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons limoncello, optional but lovely
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour, plus more for dusting
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2-3 tablespoons milk, as needed for dough
- 1 cup powdered sugar for glaze
Instructions
- Drain ricotta: Spoon ricotta into a fine strainer or a paper towel lined sieve and press gently for about 10 minutes.
- Mix wet: In a bowl, whisk ricotta, sugar, oil, lemon zest, lemon juice, limoncello, and vanilla until smooth and creamy.
- Combine dry: In another bowl, whisk flour, baking powder, and salt.
- Bring together: Add dry to wet and fold with a spatula until a soft dough forms. Add milk if crumbly.
- Chill: Wrap and chill 20-30 minutes.
- Shape twists: Roll portions of dough into 8-10 inch ropes and twist them together.
- Bake: Place on a parchment lined sheet. Bake at 350°F for 12-15 minutes until set and barely golden.
- Glaze: Whisk powdered sugar with limoncello and lemon juice, then dip or drizzle over warm twists.
Notes
Keep the dough soft and avoid overmixing to maintain a tender texture. Adjust glaze consistency with additional liquid or powdered sugar as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian