One of my coworkers (actually several of them it turns out) likes lemon. It was her birthday recently and another coworker suggested I make lemon cookies for her. Well that’s fine and all but I thought I’d kick it up a notch. So I created this recipe for Limoncello Sugar cookies. Turned out pretty well according to the office (they were gone pretty fast). The trick to a good sugar cookie is to not over-cook them or they turn out dry and crispy. If they’re a little underdone, you pop them back in the oven for another couple of minutes to finish cooking and they’re fine. Enjoy
Limoncello Sugar Cookies
- 2 sticks unsalted butter at room temp
- 2 cups sugar
- 2 eggs
- 1 Tsp real vanilla extract
- 2 Tbsp Limoncello liqueur
- 1 lemon, zested
- 3 cups all-purpose flour
- 1 1/4 Tsp baking powder
- 1/4 Tsp baking soda
- 1/2 Tsp fine kosher salt
- Sanding sugar or sprinkles
In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy; about 4 minutes. Add in the eggs, vanilla, Limoncello, lemon zest; mix until combined.
Sift together the flour, baking powder, baking soda, and salt. With the mixer on medium-low, slowly add the flour and mix until just combines.
Line a cookie sheet with parchment paper. Drop a tablespoon full, or so, onto the sheet; keeping about 2″ between each cookie. They will spread and flatten out as they cook.
Bake in a 350° oven for 10-12 minutes or until the edges are barely turning brown. You don’t want to over cook them. Sprinkle with the sanding sugar or sprinkles as soon as you take them out of the oven. Allow to cool and then eat!