Last updated on January 6th, 2024
Bake a batch of sugar cookies, dip them in Limoncello-infused icing, top them with a round of candied lemon, and what will you have? Lemon Wheel Cookies! (Or should I call them “Pucker-Up Cookies”?)
You might like to serve these lemonicious beauties at tea-time. Alternatively, you could transport them to your bedroom under the cloak of night, and then ravage them with wild abandon. They make terrific bed-mates, for they neither snore nor steal the covers.
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Here’s the printable:
These crispy cookies are first dipped in Limoncello icing, and then topped with candied lemon slices. They look as delicious as they taste.
Ingredients
- 2 cups water
- 2 cups sugar
- 2-3 lemons, sliced into 24 (or more) rounds, between 1/8- and 1/4-inch thick
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup sugar
- 1 large egg, beaten
- 2 teaspoons pure vanilla extract
- The grated zest of 1 lemon
- 1 1/2 cups confectioners’ sugar
- 4-5 tablespoons Limoncello (or substitute freshly-squeezed lemon juice)
Instructions
- The candied lemon slices — Put the water and sugar in a medium saucepan, give them a quick stir, and then bring the mixture to a boil over a medium flame. Add the lemon slices, lower the heat, and let simmer quietly until perfectly tender — 20-25 minutes. Use a slotted spatula to transfer the slices to a wire rack to cool.
- The cookie dough — Whisk together the flour and salt in a small bowl. Set aside. Using a standing mixer (or a hand-held mixer), cream the butter and sugar at medium speed until light and fluffy. With the mixer still running at medium speed, add the beaten egg, vanilla, and lemon zest. On “low” speed, beat in the flour mixture just until incorporated. Wrap the dough in plastic, and chill for at least 2 hours.
- When you are ready to bake, place the oven rack at the lower-middle position; preheat the oven to 350°F.
- Forming and baking the cookies — Cut the dough in half. Return half of the dough to the fridge. On a lightly-floured surface, roll the other half into a circle, approximately 1/8-thick. Punch out rounds of dough with a 2-inch-diameter biscuit cutter. Transfer the rounds to a parchment-lined baking sheet. Bake until the edges of the cookies start to color — about 15 minutes. Cool completely on a wire rack.
- The Limoncello icing — In a medium bowl, whisk together the confectioners’ sugar, Limoncello (or lemon juice). Whisk vigorously to avoid lumps. The mixture should be thick enough to coat the cookies, so add more confectioners’ sugar if necessary.
- Assembling the cookies — Dip the top of each cookie into the icing. Let drain for 20 minutes on a parchment-lined baking sheet or wire rack. Top each cookie with a candied lemon slice, and serve!
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Kate says
These sound amazing!!! I will be making these for my future daughter-in-law’s bridal shower in May but, of course, will have to do a test run.
Kate says
I forgot to mention that I think this would be delicious on a shortbread cookie too! There is nothing better than shortbread…
Kevin Lee Jacobs says
Hi Kate – I agree; the lemons would be delicious on shortbread cookies!
John says
I love anything with lemon. These look really good!
Kevin Lee Jacobs says
Hi John – If you give these cookies a try, please let me know how they turn out for you!
Mary W says
I love limoncello and lemon and can’t wait to try as they look and sound delicious! BUT why do they spell it limon instead of lemon? Always wondered as it certainly doesn’t seem lime like. I’ve been making candied ginger and having ginger tea and also putting pieces on top of pecan halves with cream cheese dabbed on to hold the candy in place. Fantastic snacks!
dmamura says
These lemon cookies look scrumptious. I will make them soon. Thank you.
Kevin Lee Jacobs says
Hi Mary W – “Limon” is the Italian word for lemon. Your candied ginger snacks sound divine!
Hi dmamura – If you make these lemon wonders, let me know how they turn out for you!
Ann Waugh says
I MUST try this. Looks mouth-watering fabulous! I love anything lemon. I especially love limoncello. THANK YOU!
Laura says
What texture should the candied lemon slices have? I made this this weekend, and while I love the flavor, the lemon slices were rather chewy and hard to eat.
Kevin Lee Jacobs says
Hi Laura – Glad you tried these cookies. The rinds of the candied lemon slices should be soft to the tooth, and only slightly chewy. Lemons that have lingered too long in the supermarket can indeed have very tough rinds. For these, I’d recommend super-thin slicing (1/8-inch thickness) and, if necessary, 5 minutes of extra simmering time.
Deb Mutter Shamley says
This is a lovely recipe and one to keep on hand because those with whom you share will say “wow” when they see and taste them. I misread the instructions (even though Kevin clearly says put one stick of butter in) and put two sticks of butter in the dough, then I couldn’t figure out why they were flat…well I figured it out.
Anyway, they still are very good and I will make them again, correctly this time. The lemon slices are my new favorite thing and my husband is going to use the lemon sugar water to concoct some yummy cocktail. All around a successful day in the kitchen, thanks for the inspiration Kevin.