Glazed Limoncello Cookies
Soft and chewy refreshingly lemon cookies frosted with lemon glaze perfection.
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 large egg
- ⅓ cup limoncello liqueur
Glaze
- 2 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ¼ cup heavy whipping cream
- ¼ cup limoncello liqueur
- 2 teaspoons corn syrup
- 1 cup powdered sugar, sifted
Instructions
Cookies
- Preheat oven 350F degrees.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using an electric mixer, cream together butter, sugars, egg, and limoncello on medium speed; beat until smooth.
- Add flour mixture to wet ingredients; mix on medium speed just until combined.
- Scoop dough into 1.5 tablespoon balls, or use a #40 disher to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet, 2 inches apart.
- Bake for 9-11 minutes or until golden brown around the edges.
- Cool cookies on cookie sheet for 3 minutes; transfer to wire rack and cool completely.
Glaze Icing
- In a small saucepan, combine all the glaze icing ingredients except for the powdered sugar.
- Heat the ingredients in the saucepan on low until the sugar is melted, then turn the heat to medium to bring to boil. Boil for 3 minutes, stirring continuously, then remove from heat and immediately pour into a heat-safe glass bowl.
- Add powdered sugar and whisk until combined. Allow to cool and thicken, 10-15 minutes.
- Using a knife or icing spatula, spread icing onto the cookies and then allow to cool completely. Icing will thicken as it cools. Eat & Enjoy!
Notes
Glazed Limoncello Cookies should be stored in an airtight container and will keep 4+ days.
Recipe adapted from Life, Love and Sugar.
