Limoncello Cookies Lemon Centers (Print Version)
# Ingredients:
→ Cookies
01 -
3/4 cup salted butter, softened
02 -
1 cup sugar
03 -
1/2 cup powdered sugar
04 -
1 large egg
05 -
2 tbsp lemon zest
06 -
1/4 cup limoncello liqueur
07 -
2 cups all-purpose flour
08 -
1 tsp baking powder
09 -
1/2 tsp salt
→ Icing
10 -
2 tbsp salted butter
11 -
1/3 cup sugar
12 -
1/4 cup heavy whipping cream
13 -
1/4 cup limoncello
14 -
2 tsp corn syrup (or honey)
15 -
1 cup powdered sugar, sifted
# Instructions:
01 -
Preheat oven to 350°F (180°C) and line baking sheets with parchment paper or a silicone baking mat.
02 -
Using a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, lemon zest, and limoncello. Beat on medium speed until creamy and free of lumps.
03 -
In another bowl, combine the flour, baking powder, and salt. Mix well.
04 -
Gradually add the flour mixture to the butter mixture and beat on medium speed until just combined.
05 -
Scoop 1 1/2 tablespoon sized balls of dough onto the cookie sheets, spacing them 2 inches apart.
06 -
Bake for 9-11 minutes or until golden brown around the edges with no uncooked centers.
07 -
Remove the cookies from the oven and transfer to a wire rack to cool.
08 -
In a small saucepan, combine all icing ingredients except the powdered sugar. Heat on low until the sugar melts, then bring to a boil over medium heat.
09 -
Boil for 3 minutes, stirring occasionally. Remove from heat and immediately pour into a heat-proof bowl. Whisk in the powdered sugar and let cool for 10-15 minutes to thicken.
10 -
Spread the icing onto the cookies and allow to cool. The icing will thicken as it cools.
# Notes:
01 -
If the icing becomes overly thick, add a bit of water to thin it. For a thicker texture, add more powdered sugar.