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These Limoncello Cookies are the perfect balance of tender chew and lively lemon brightness. Each bite gives you that hint of Italian limoncello alongside buttery sweetness. When finished with a glossy icing, they easily become the highlight of any dessert spread.
When I first made these to use up a bottle of limoncello from a vacation, my friends could not get enough the empty platter was proof
Ingredients
- Salted butter: brings richness and softness be sure it is fresh and at room temperature for easy mixing
- White sugar and powdered sugar: the combo creates a chewy cookie with soft crumb always look for fine granulated sugar
- Egg: binds the dough and adds moisture fresh is best for baking
- Lemon zest: infuses cookies with bright citrus aroma use unwaxed lemons and zest only the colored part
- Limoncello liqueur: gives distinct lemon complexity seek out a good-quality Italian bottle for the best flavor
- All purpose flour: the base for tender cookies choose an unbleached brand for flavor
- Baking powder: provides lift make sure it is fresh for proper rise
- Salt: sharpens all the flavors and balances the sweet
ICING
- Salted butter: a touch of creaminess for the icing
- White sugar and powdered sugar: sweeten and create smooth texture sift the powdered sugar to avoid lumps
- Heavy whipping cream: adds body and richness to the icing fresh cream gives the best result
- Limoncello: repeats the lively lemon theme in the glaze
- Corn syrup or honey: helps the icing set and adds a glossy finish use real honey for a floral note
Tip For Simpler Icing
- Use powdered sugar and fresh lemon juice for a pure tart finish
Step-by-Step Instructions
- Make the Cookie Dough:
- Combine softened butter white sugar powdered sugar egg lemon zest and limoncello in a stand mixer mix at medium speed until creamy and completely smooth no lumps should remain as this ensures even baking
- Mix the Dry Ingredients:
- In a separate bowl whisk flour baking powder and salt together this avoids clumping and ensures an even rise
- Combine Wet and Dry Mixtures:
- Slowly beat the flour mixture into the wet ingredients using medium speed only until combined do not overmix or the cookies get tough
- Scoop and Space the Dough:
- Portion dough into balls about one and a half tablespoons each arrange on prepared baking sheets at least two inches apart to allow for spreading
- Bake the Cookies:
- Bake at 350°F until the edges are golden and the centers are just set usually nine to eleven minutes remove promptly to keep the cookies soft
- Cool Completely:
- Transfer cookies to a wire rack and let cool fully before icing this prevents the icing from melting and soaking in
- Prepare the Icing:
- Combine all icing ingredients except powdered sugar in a saucepan melt gently over low heat then bring to a gentle boil on medium stirring now and then watch for sugar to fully dissolve
- Finish Icing and Cool:
- Pour hot syrup into a heatproof bowl whisk in powdered sugar until smooth and thick let the icing cool for ten to fifteen minutes it should become spreadable but not runny
- Ice the Cookies:
- Spread icing generously over each cooled cookie let them sit until icing sets and is firm to the touch the results are prettiest and tastiest after at least thirty minutes
Storage Tips
Store these cookies in an airtight container at room temperature for three to four days They do not need refrigeration Place parchment between layers to keep icing neat For longer storage freeze in a single layer until firm then pack in freezer bags Thaw at room temperature before serving
Ingredient Substitutions
No limoncello Use all fresh lemon juice instead and bump up the zest If you need a non-dairy version use plant butter and dairy free cream for the icing Vegetable shortening can work but flavor will change If you run out of powdered sugar blend regular sugar in a high speed blender to make your own
Serving Suggestions
These stand alone beautifully for snacks or dessert For extra charm serve alongside limoncello cocktails or hot tea I sometimes set them out on a platter with other citrus treats for a dessert buffet
Cultural and Historical Context
The idea of lemon infused sweets comes from Southern Italy where limoncello is traditionally homemade Lemon cookies are Italian bakery staples often enjoyed in the afternoon or at festive gatherings This recipe celebrates that heritage with a modern American twist
FAQs about Recipes
- → How does limoncello affect the cookie flavor?
Limoncello deepens the lemony notes, adding a gentle citrus complexity and subtle richness to both dough and icing.
- → Can I use unsalted butter instead of salted?
Yes, unsalted butter can be substituted. Simply add an extra pinch of salt to the dough for balanced flavor.
- → What makes these cookies chewy inside with crisp edges?
The blend of granulated and powdered sugars gives chewy centers, while baking at the right temperature ensures crisp edges.
- → Is there an easy way to make the icing?
For a simpler icing, whisk together powdered sugar and lemon juice until smooth and spreadable.
- → Can I omit the limoncello?
Yes, you can use extra lemon juice in place of limoncello, though the overall flavor profile will be slightly different.
- → How do I store these cookies for freshness?
Store cooled cookies in an airtight container at room temperature. They will stay soft for several days.