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Cookies with Limoncello Glaze Recipe

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4.2 from 13 reviews

  • Author: Chef
  • Total Time: 45 minutes plus 1 hour freezing and 1-2 hours glazing time
  • Yield: 40 cookies

Description

These delightful Cookies with Limoncello Glaze offer a tender, lemon-infused bite complemented by a tangy, sweet glaze made with vibrant Meyer lemon and authentic Limoncello. Perfectly balanced with ricotta for richness and a refreshing citrus zing, these cookies are ideal for spring gatherings or anytime you crave a bright, flavorful treat.

Ingredients

Cookie Dough

  • 2-1/2 cups + 2 Tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 1-3/4 cups sugar
  • ½ cup unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 (15-ounce) container whole milk ricotta cheese, at room temperature, liquid pressed out
  • 3 tablespoons freshly-squeezed Meyer lemon juice (or regular lemon juice)
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • ½ teaspoon lemon extract

Limoncello Glaze

  • 2 cups powdered sugar
  • 4 – 5 tablespoons lemon zest
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons Limoncello (or an additional 2 tablespoons lemon juice)
  • Decorator sugar crystals (for garnish)
  • Additional lemon zest (for garnish)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line 2 to 3 baking sheets with parchment paper or silicone baking mats to ensure cookies bake evenly and don’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt using an electric hand mixer. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat the sugar and softened butter with an electric hand mixer until the mixture is light and fluffy, which usually takes around 4 to 5 minutes.
  4. Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth, well-mixed dough base.
  5. Add Ricotta and Citrus: Add the ricotta cheese, freshly squeezed lemon juice, lemon zest, lemon extract, and vanilla extract into the wet mixture and beat until well combined, infusing the dough with rich creaminess and vibrant lemon flavor.
  6. Combine Flour Mixture: Gradually add the prepared dry ingredients to the wet ingredients and stir until just combined, careful not to overmix to maintain tender cookie texture.
  7. Shape and Freeze Dough: Using a spoon, drop dollops of cookie dough about 1-1/2 tablespoons each onto the prepared baking sheets, spacing them well apart. Freeze the cookie dough on the baking sheets for one hour; this helps preserve shape and texture during baking.
  8. Bake the Cookies: Bake the chilled cookie dough in the preheated oven for about 15 minutes or until edges are just turning slightly golden, ensuring a perfect soft yet structured cookie.
  9. Cool on Sheets: Remove the baking sheets from the oven and allow cookies to rest for 15 minutes to set. Then transfer the cookies onto wire racks and let them cool completely for optimal texture before glazing.
  10. Prepare Glaze: While cookies cool, combine powdered sugar, lemon juice, and lemon zest in a small bowl, stirring until smooth to create a glossy, flavorful glaze.
  11. Position Baking Sheet: Place a baking sheet under the wire racks to catch any drips from the glaze, keeping your workspace clean.
  12. Glaze the Cookies: Spoon the lemon glaze over each cooled cookie, spreading it to the edges and letting excess glaze drip down onto the baking sheet below.
  13. Let Glaze Set: Allow the glaze to harden at room temperature for 1 to 2 hours before serving, letting the flavors meld and the surface become pleasantly firm.
  14. Garnish: Sprinkle the glazed cookies with decorator sugar crystals and additional lemon zest for extra sparkle and citrus punch.
  15. Serve and Enjoy: Your beautifully glazed limoncello cookies are ready to delight. Buon Appetito!

Notes

  • Press out as much liquid as possible from the ricotta cheese with a fine mesh strainer or cheesecloth to prevent soggy dough.
  • Freezing the cookie dough before baking is essential for maintaining the shape and texture of the cookies.
  • If you prefer a thicker glaze, add more powdered sugar gradually until desired consistency is reached.
  • Use Meyer lemons if available for a sweeter, less tart lemon flavor.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For an alcohol-free version, substitute the Limoncello with additional fresh lemon juice.
  • Decorator sugar crystals add a festive, crunchy texture but can be omitted if desired.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saracooking.com/cookies-with-limoncello-glaze-recipe/