Soft and Unique Limoncello Cookies
These Soft Limoncello Cookies are bright and lemony in flavor, and perfect for lemon lovers! They are round cookies that are filled with a creamy limoncello custard for an enjoyable snack or dessert.
To make the limoncello cookies, you first make a custard on the stove with egg yolks, sugar, lemon zest, vanilla, limoncello, and milk. Then, it gets chilled in the fridge so it sets up and thickens. After that, a dough gets made with sugar, butter, eggs, lemon zest and juice, limoncello, flour, potato starch, and baking powder. After chilling the dough, it gets shaped into balls and filled with the limoncello custard before being dusted with icing sugar and baked in the oven. The finished cookies are tender and lemony with a creamy lemon filling.
What are Limoncello Cookies?
These limoncello cookies are lemon-flavored round cookies filled with a creamy lemon custard. These cookies are quite unique as rather than just using lemon juice and zest to impart lemon flavor to the cookies, both the dough and custard also include limoncello.
Limoncello is a type of Italian lemon liquor that comes from Southern Italy. Since limoncello is made with lemon zest, it contains the natural oils from the the lemon and is perfect to include in lemon desserts.
Pro Tips
- Continuously whisk the custard while cooking it to ensure that the eggs don’t curdle. When the custard is finished cooking, it should be velvety, smooth, and thick.
- When storing the custard in the fridge, place a sheet of plastic wrap directly on top of the custard so it doesn’t form a skin.
- To ensure the cookies are even sizes, weigh 20g portions of the dough.
- You will know the cookies are baked when they are light golden on the sides and bottoms.
- If you would like an orange flavored cookie, you can replace the limoncello with orange liquor and the lemons with oranges.
What to Serve with Limoncello Cookies?
The bright lemony taste of these limoncello cookies means that they pair beautifully with classic orange pekoe tea or even an Earl Grey tea that is lightly scented with bergamot.
What is Limoncello?
Limoncello is an Italian liquor from southern Italy, particularly areas like the Amalfi Coast, Naples, and Sicily. It contains water, sugar, lemon zest, and spirits for a refreshing lemon beverage.
How Can I Save Curdled Custard?
If you find that your custard curdled on the stove, you may be able to save it. To do so, simply push it through a fine sieve to separate the curdled parts of the custard from the smoother part.
How Can I Tell the Cookies are Baked?
Like other cookies, you will be able to tell the limoncello cookies are baked when they are golden around their edges and on their bottoms.
How to Store Limoncello Cookies
Due to the custard filling, these limoncello cookies should be stored in an airtight container in the fridge until you are ready to serve them. They should stay fresh for up to 1 week.
Ingredients
How to Make Limoncello Cookies
For the custard, beat the egg yolks with the sugar until lightly colored. Beat in the lemon zest and vanilla until combined.
For the custard, beat the egg yolks with the sugar until lightly colored. Beat in the lemon zest and vanilla until combined.
Sift in the cornstarch and beat the mixture until smooth. Beat in the limoncello and milk.
Sift in the cornstarch and beat the mixture until smooth. Beat in the limoncello and milk.
Place the custard mixture in a saucepan, and cook while continuously whisking, until it is thickened, about 3 minutes. Remove the cake from the heat, place a sheet of plastic wrap on top, and allow it to cool.
Place the custard mixture in a saucepan, and cook while continuously whisking, until it is thickened, about 3 minutes. Remove the cake from the heat, place a sheet of plastic wrap on top, and allow it to cool.
For the cookie dough, beat the butter with the sugar in a bowl. Beat in the eggs, lemon zest, lemon juice, and limoncello.
For the cookie dough, beat the butter with the sugar in a bowl. Beat in the eggs, lemon zest, lemon juice, and limoncello.
Beat in the flour, potato starch, and baking powder until a smooth dough forms. Knead the dough into a ball and wrap it up to refrigerate for 30 minutes.
Beat in the flour, potato starch, and baking powder until a smooth dough forms. Knead the dough into a ball and wrap it up to refrigerate for 30 minutes.
Divide the dough into 20g balls. Flatten the balls, top them with a teaspoon of custard, and wrap the dough around to enclose.
Divide the dough into 20g balls. Flatten the balls, top them with a teaspoon of custard, and wrap the dough around to enclose.
Place the balls on a parchment-lined baking sheet and dust them with powdered sugar. Bake them in a 180 C (356 F) oven for 15 minutes.
Place the balls on a parchment-lined baking sheet and dust them with powdered sugar. Bake them in a 180 C (356 F) oven for 15 minutes.
Serve the cookies on a platter.
Serve the cookies on a platter.
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