Description
These delightful Cookies with Limoncello Glaze combine a tender, ricotta-infused lemon cookie base with a bright, glossy glaze featuring fresh lemon juice and Limoncello. Perfectly soft with a tangy citrus punch, these cookies are topped with sparkling sugar crystals and zest for an elegant finish, making them a refreshing treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2-1/2 cups + 2 Tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients and Main Dough
- 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
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)
Garnish
- Decorator sugar crystals
- Additional lemon zest
Instructions
- 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 the cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt thoroughly using an electric hand mixer. Set aside this dry mix for later.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the sugar and softened unsalted butter together with an electric hand mixer until the mixture becomes light and fluffy, usually around 4 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating thoroughly after each addition to create a smooth and well-mixed dough base.
- Add Ricotta and Citrus: Mix in the whole milk ricotta cheese (pressed to remove excess liquid), freshly squeezed lemon juice, lemon zest, lemon extract, and vanilla extract into the wet mixture. Beat until everything is well combined, infusing the dough with creamy texture and vibrant lemon flavor.
- Combine Flour Mixture: Gradually add the dry ingredients bowl to the wet ingredients, stirring gently just until combined to avoid overmixing and ensure tender cookies.
- 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 apart. Freeze the cookie dough on the baking sheets for one hour to preserve their shape and texture during baking.
- Bake the Cookies: Bake the chilled dough in the preheated oven for approximately 15 minutes or until the edges just begin to turn slightly golden, aiming for soft yet structured cookies.
- Cool on Sheets: Remove the baking sheets from the oven and let the cookies rest on them for 15 minutes to set. Then transfer the cookies to wire racks to cool completely before applying the glaze.
- Prepare Glaze: While the cookies cool, combine the powdered sugar, lemon juice, lemon zest, and Limoncello in a small bowl. Stir until smooth, creating a glossy, flavorful lemon glaze.
- Position Baking Sheet: Place a baking sheet underneath the wire racks to catch any drips from the glaze and keep your workspace clean.
- Glaze the Cookies: Spoon the prepared lemon glaze over each cooled cookie, spreading it to the edges and allowing excess glaze to drip onto the baking sheet below.
- Let Glaze Set: Allow the glazed cookies to rest at room temperature for 1 to 2 hours so the glaze hardens and the flavors meld beautifully.
- Garnish: Sprinkle the cookies with decorator sugar crystals and additional lemon zest to add sparkle and a fresh citrus punch.
- Serve and Enjoy: Your beautifully glazed Limoncello cookies are now ready to delight your guests. Enjoy this refreshing and elegant treat!
Notes
- Pressing out excess liquid from the ricotta cheese ensures the cookie dough isn’t too wet and helps achieve the perfect texture.
- Freezing the dough before baking helps the cookies maintain their shape, preventing excessive spreading during baking.
- If you prefer a non-alcoholic version, substitute Limoncello with an equal amount of fresh lemon juice in the glaze.
- Use Meyer lemons if available for a sweeter, more aromatic lemon flavor.
- The glaze should be applied only after the cookies have completely cooled to prevent melting and losing its sheen.
- Store glazed cookies in an airtight container at room temperature for up to 3 days for best freshness.
