These Limoncello Cookies are soft, with chewy centers and crisp edges. Full of lemon flavor and delicious! The icing on top makes them perfect!
I have been so excited to share these cookies with you! They are from the new cookbook, Cookie Remix, by Megan Porta of the blog Pip and Ebby. Megan has some great recipes on her site (we make this crockpot meal all the time), so I was excited to check out her cookbook and it did not disappoint!
The cookbook is full of unique spins on cookies. Everything from drinks to donuts are turned into fun twists on cookies. That’s my kind of baking! Some others I can wait to try are the Salted Caramel Latte Cookies, Cannoli Cookies and Blueberry Pie Cookies. Yum!
So when I set out to decide which cookies to bake first and share with you, it was quite tough. So many fun choices! To help make the decision, I passed the book over to my mom. I had a couple in mind and I wasn’t surprised at all when she not only picked one of my picks, but one with limoncello. We love a good cocktail!! So naturally neither of us could wait for me to make them and they were just as delicious as we’d hoped!
The cookies are pretty straightforward to make to! Some butter, sugar, and and egg are combined with the lemon components – both lemon zest and limoncello. Add to that some flour, baking power and salt and you’re ready to go forth and bake!
For the icing, I actually changed it up a bit. I’ve included both the recipe from the book and mine below. Feel free to use either. The one from the book is quick and straight forward to make. Just fresh lemon juice and powdered sugar.
The icing I used is one I put on cookies and bundt cakes regularly. It’s cooked over the stove to thicken it and it makes a nice icing that dries to be fairly firm. I love it. This version uses the limoncello for flavor.
The final cookie is so yummy! The lemon flavor is definitely there, but not overpowering and they just melt right in your mouth. I mentioned when I shared these coconut cookies a few weeks ago that my mom was hoarding them, and she definitely hoarded these too. So worth it!
Yield: 30 cookies
3/4 cup salted butter, softened
1 cup sugar
1/2 cup powdered sugar
1 large egg
2 tbsp lemon zest
1/4 cup limoncello liqueur
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp (28g) salted butter
1/3 cup (69g) sugar
1/4 cup (60ml) heavy whipping cream
1/4 cup (60ml) limoncello
2 tsp corn syrup (or honey)
1 cup (115g) powdered sugar, sifted
1. Preheat oven to 350°F (180°C and line baking sheets with parchment paper or a silicone baking mat.
2. Using a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, lemon zest and limoncello and beat on medium speed until creamy and free of lumps.
3. In another bowl, combine the flour, baking powder and salt. Mix well.
4. Gradually add the flour mixture to the butter mixture and beat on medium speed until just combined.
5. Scoop 1 1/2 tablespoon sized balls of dough onto the cookie sheets, 2 inches apart.
6. Bake for 9-11 minutes, or golden brown around the edges with no uncooked centers.
7. Remove cookies from the oven and transfer to a wire rack to cool.
8. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.
9. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
10. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
11. Whisk in the powdered sugar and allow to cool and thicken, roughly 10-15 minutes. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
12. Spread the icing onto the cookies and then allow to cool. The icing will thicken as it cools.
To use a simpler icing (the one found in the cookbook), use this recipe:
2 cups powdered sugar
1 tbsp fresh squeezed lemon juice
Using a stand mixer fitted with the whisk attachment, combine the powdered sugar and lemon juice and beat on medium speed until free of lumps.
Recipe from the cookbook Cookie Remix, by Megan Porta