Description
These deliciously soft Cookies with Limoncello Glaze combine a tender ricotta-lemon cookie base with a vibrant lemon-limoncello glaze that adds a glossy, zesty finish. Perfect for gatherings or a sweet citrus treat, these cookies offer a balanced blend of creamy texture and bright lemon flavor, enhanced by the subtle boozy notes of Limoncello.
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
- 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 Ingredients
- 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 (for garnish)
- Additional lemon zest (for garnish)
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 cookies bake evenly and don’t stick.
- 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.
- 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, about 4 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth, well-mixed dough base.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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. Stir in the Limoncello (or additional lemon juice) to finish the glaze.
- Position Baking Sheet: Place a baking sheet under the wire racks to catch any drips from the glaze, keeping your workspace clean.
- 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.
- 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.
- Garnish: Sprinkle the glazed cookies with decorator sugar crystals and additional lemon zest for extra sparkle and citrus punch.
- Serve and Enjoy: Your beautifully glazed limoncello cookies are ready to delight. Buon Appetito!
Notes
- Press out excess liquid from ricotta cheese to avoid soggy dough.
- Freezing the dough before baking helps maintain the shape and texture of the cookies.
- Use Meyer lemons if available for a sweeter, less acidic lemon flavor.
- The glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as needed.
- Cookies store well in an airtight container for up to 3 days.
- Ensure eggs and ricotta are at room temperature for best mixing results.
