Limoncello Cookies

44 | December 12, 2011
family meals, recipes, sweet things

A couple of years ago with a house full of Limoncello and Limoncino (an Italian lemon liquor) that my in-laws brought back from Italy, the Limoncello Cookie was born. It is one of my favorite cookies of all time and if you follow ISMS than you know the Limoncello Cookie recipe is making it’s second appearance, only this time in a more refined, prettier, and tastier version. Think of it as Elvis’ 1968 comeback, if you will.

They’ve come to be a Christmas cookie staple in our house and this year I used them for the Great Food Blogger Cookie Swap, a fun and delicious cookie swap amongst food bloggers. The cookie swap basically went like this: I signed up, was given three names of food bloggers with addresses, baked 36 cookies (12 for each participant), and received 36 cookies back. How could you go wrong with that? Well… we had a few bumps in the road, like I’m not sure who sent the last two batches of cookies as there was only return addresses and one batch was pretty much crumbs by the time it got here but it was still all very thoughtful and fun! The one batch of cookies that made it in tact with a name and contact info was insanely delicious! Like “I need to keep them locked up somewhere and hire a guard” kind of delicious. They came from Sweet Elizabeth and I’m not sure what she put in those Butterscotch Chocolate Chip Cookies to make them so addictive but we can’t seem to put them down. Thanks to Love and Olive Oil and The Little Kitchen for putting this together! I’ve enjoyed meeting other foodies, receiving cookies and especially baking for other people.

A shortbread base with limoncello frosting and topped with a candied lemon, Limoncello Cookies are pretty flippin’ heavenly in my opinion. Hope you enjoy and I hope these will become a holiday tradition in your kitchen as it is in mine. Salute!

Limoncello Cookies makes 24 cookies

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract or paste
  • 1/2 Tablespoon grated lemon zest (about 1 lemon)
    icing 
  • 1 1/2 cup powdered sugar
  • 5 Tbs Limoncello
  • 1 Tbs lemon juice
    garnish
  • 24 candied lemon wheels*
  • 72 yellow sugar pearls (3 for each cookie) optional

* Candied Lemon Wheels makes 24 wheels

  • 2 cups granulated sugar
  • 2 cups water
  • 2 to 3 large lemons, for 24 slices
Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.

In a medium bowl, combine salt and flour. Set aside.
Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
Next, add vanilla and lemon zest to the batter and mix to combine.
With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes. I know it’s hard to resist. Go ahead and sneak a bite, I won’t tell a soul.
Lemoncello Cookies. Warning: They’re just a little addictive.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into a 2″ by 12″  logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish. When I’m in a hurry this is what I do and that’s usually Christmas Eve and they’re just as good.

 

Limoncello Cookies makes 24 cookies

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract or paste
  • 1/2 Tablespoon grated lemon zest (about 1 lemon)
    icing 
  • 1 1/2 cup powdered sugar
  • 5 Tbs Limoncello
  • 1 Tbs lemon juice
    garnish
  • 24 candied lemon wheels*
  • 72 yellow sugar pearls (3 for each cookie) optional
 * Candied Lemon Wheels makes 24 wheels
  • 2 cups granulated sugar
  • 2 cups water
  • 2 to 3 large lemons, for 24 slices

Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.

 

1. In a medium bowl, combine salt and flour. Set aside.
2. Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
3. Next, add vanilla and lemon zest to the batter and mix to combine.
4. With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
5. Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
6. PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
7. Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
8. For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
9. Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
10. Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into  2″ by 12″  logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish.

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    Comments

  • Sarah

    Monday, 12 December, 2011 at 11:13

    These cookies were amazing!!! Thank you so much for sending such a wonderful cookie. My children were fascinated by the lemon. I am so sorry about the ones that were given to you. Happy Holidays :)

    Reply

    • In Sock Monkey Slippers

      Monday, 12 December, 2011 at 11:17

      I’m so glad you liked them! And hey, a cookie crumb is a cookie crumb, right? so I’m just fine! Happy holidays to you as well Sarah!

      Reply

  • Jessie

    Monday, 12 December, 2011 at 11:36

    So beautiful. Love these! Thanks for sharing!!

    Reply

  • amy @ fearless homemaker

    Monday, 12 December, 2011 at 12:26

    these look just gorgeous – the bloggers who received them are definitely lucky! i love limoncello so i’m sure i’d adore these. i’ll definitely have to give them a try!

    Reply

  • Michelle

    Monday, 12 December, 2011 at 12:44

    OH!!! These are darling and sounds yummy! Going on my list :)

    Reply

  • Renee

    Monday, 12 December, 2011 at 13:08

    Yay! I can finally read your post about your beautiful cookies I kept seeing on #fbcookieswap! I’m bookmarking this so I can make it in the future. Thanks!

    Reply

    • In Sock Monkey Slippers

      Tuesday, 13 December, 2011 at 9:45

      Anytime. I’ve got your chocolate candy cane cookies bookmarked too! Can’t wait!

      Reply

  • the husband

    Monday, 12 December, 2011 at 15:37

    To all reading this: these cookies are even better than they look. For better or for worse, I only get about a half dozen of these each year; the rest become gifts. I’ve already started lobbying for two dozen for personal use as “marathon fuel.” Runners need carbs, right?

    Reply

    • In Sock Monkey Slippers

      Tuesday, 13 December, 2011 at 9:44

      Don’t worry, I’m making more this week. You’re Dad will disown me if not.

      Reply

  • Christy Davis

    Monday, 12 December, 2011 at 15:48

    I can attest to these cookies; they are delicious!!! We received them in the mail a couple of weeks ago…thanks again Meredith. Merry Christmas!

    Reply

  • Kristen Pyle

    Monday, 12 December, 2011 at 16:53

    These sound DELICIOUS and they look so darn pretty! I’m going to try to make these this weekend. Hopefully they turn out well for me :)

    Reply

  • Laurie {Simply Scratch}

    Monday, 12 December, 2011 at 19:04

    Seriously… these are beautiful Meredith! I think I’ll have to make these for the holidays… or just for me to totally devour by myself… either way I’M MAKING THEM!!

    Reply

  • sara

    Monday, 12 December, 2011 at 22:14

    Yum, these look so delicious and perfect for the holidays! :)

    Reply

  • Jennifer | Mother Thyme

    Monday, 12 December, 2011 at 22:26

    These are fabulous! I couldn’t wait to see the recipe after your picture of the beautiful cookies on Instagram. I am definitely adding these cookies in to include on my holiday cookie buffet!

    Reply

  • Peggie

    Tuesday, 13 December, 2011 at 9:26

    For the lemon wheels, you don’t say how much water to use. I’m making limoncello now and will definitely make these cookies.

    Reply

    • In Sock Monkey Slippers

      Tuesday, 13 December, 2011 at 9:36

      Thank you, Peggie for pointing that out! It’s 2 cups of water for the lemon wheels. By the way, I’m jealous of your homemade limoncello!

      Reply

  • Valerie @ From Valerie's Kitchen

    Tuesday, 13 December, 2011 at 15:50

    I have bags of lemons waiting for me in my kitchen and now I have an idea what I might be doing with them! Beauteeful!!!

    Reply

  • Laura

    Wednesday, 14 December, 2011 at 10:42

    My goodness – these look perfect!

    Reply

  • amelia from z tasty life

    Wednesday, 14 December, 2011 at 10:53

    they look absolutely fabulous!!! I need to try them with my home-made limoncello…

    Reply

  • Kara

    Wednesday, 14 December, 2011 at 21:44

    Just stumbled on your site and these cookies are lovely. Can’t wait to try them!

    Reply

  • Tickled Red

    Thursday, 15 December, 2011 at 10:22

    These are stunning darlin’! I am so making a batch as soon as I can round up some limoncello. May have to brew a batch and wait patiently ;D

    Reply

  • Amber, RD

    Thursday, 15 December, 2011 at 13:55

    These are so beautiful! If I made these and they looked that good, I’m not sure I could bring myself to eat them. No, I take that back. They sounds delicious!

    Reply

  • Sofie Dittmann/The German Foodie

    Thursday, 15 December, 2011 at 20:41

    These look wonderful, almost too pretty to eat – and I bet they were delicious!

    Reply

  • Katie

    Sunday, 18 December, 2011 at 15:34

    WOW–these look and sound amazing. I just pinned them and can’t wait to give these a try!

    Reply

  • Lisa

    Tuesday, 27 December, 2011 at 18:44

    I made these for Christmas and my family inhaled them. Thank you for the wonderful recipe – they are going to become a holiday favorite! Thanks!

    Reply

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In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You’ll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
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