Limoncello Cookies (Printable version)

Buttery lemon-infused cookies with Limoncello liqueur and sweet glaze

# What you need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons Limoncello liqueur
08 - 1 tablespoon lemon zest
09 - 1 teaspoon vanilla extract

→ Glaze

10 - 1 cup powdered sugar, sifted
11 - 2 to 3 tablespoons Limoncello liqueur
12 - 1 tablespoon lemon juice
13 - Lemon zest for garnish

# How to make it:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add Limoncello, lemon zest, and vanilla extract; mix until combined.
05 - Gradually mix in the dry ingredients until a soft dough forms.
06 - Drop dough onto prepared baking sheets using a tablespoon or small cookie scoop, spacing cookies 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are lightly golden. Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
08 - Whisk powdered sugar, Limoncello, and lemon juice until smooth and pourable.
09 - Drizzle or spread glaze over cooled cookies. Garnish with extra lemon zest if desired. Allow glaze to set before serving.

# Expert tips:

01 -
  • The texture is perfectly crisp at the edges and chewy in the center, exactly how a cookie should be.
  • That bright lemon flavor comes through in every single bite without being overwhelming.
  • They look elegant on a platter but come together in under 30 minutes.
02 -
  • Room temperature ingredients make a huge difference in how the dough comes together.
  • Do not overbake these. They continue cooking on the hot baking sheet after leaving the oven.
  • The glaze consistency should be thick but pourable, like warm honey.
03 -
  • Zest your lemons before juicing them, it is much easier to handle.
  • If your glaze is too thick, add Limoncello one teaspoon at a time.
  • For uniform cookies, use a cookie scoop instead of a tablespoon.

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