Limoncello Lemon Cookies Icing (Printable Version)

Chewy lemon cookies with limoncello icing deliver bright citrus flavor and a perfectly soft interior.

# What You'll Need:

→ Cookies

01 - 170 g salted butter, softened
02 - 200 g granulated sugar
03 - 60 g powdered sugar
04 - 1 large egg
05 - 2 tablespoons finely grated lemon zest
06 - 60 ml limoncello liqueur
07 - 250 g all-purpose flour
08 - 1 teaspoon baking powder
09 - 0.5 teaspoon salt

→ Icing

10 - 28 g salted butter
11 - 69 g granulated sugar
12 - 60 ml heavy cream
13 - 60 ml limoncello
14 - 2 teaspoons light corn syrup or honey
15 - 115 g powdered sugar, sifted

# Step-by-Step Guide:

01 - Preheat oven to 180°C. Line baking sheets with parchment paper or silicone baking mats.
02 - In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, powdered sugar, egg, lemon zest, and limoncello on medium speed until the mixture is creamy and smooth.
03 - In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
04 - Gradually add the flour mixture to the wet ingredients while mixing on medium speed, blending just until incorporated. Do not overmix.
05 - Scoop dough into 1.5-tablespoon portions and place on prepared baking sheets, spacing 5 cm apart.
06 - Bake for 9–11 minutes, or until the edges are lightly golden and centers appear set. Do not overbake.
07 - Remove cookies from oven. Let stand on the trays for 2 minutes before transferring to a wire rack to cool completely.
08 - In a small saucepan over low heat, combine butter, sugar, heavy cream, limoncello, and corn syrup (or honey). Heat until the sugar dissolves.
09 - Increase heat to medium and bring the mixture to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and immediately transfer to a heat-proof glass bowl.
10 - Whisk sifted powdered sugar into the hot mixture until smooth. Allow icing to thicken for 10–15 minutes. Adjust consistency with a splash of water or extra powdered sugar as needed.
11 - Spread the prepared icing over each cooled cookie. Leave to set completely; the icing will firm as it cools.

# Additional Notes:

01 - Ensure cookies are fully cooled before applying icing for a neat finish.
02 - For a simplified version, combine 240 g powdered sugar with 1 tablespoon freshly squeezed lemon juice and beat until smooth.

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