Limoncello Cookies (Printable version)

Buttery lemon cookies infused with Limoncello liqueur and topped with sweet citrus glaze. Ideal for warm weather entertaining.

# What You’ll Need:

→ Cookies

01 - 2 ¼ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ 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 - 2-3 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. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add Limoncello, lemon zest, and vanilla extract; mix until fully incorporated.
05 - Gradually mix in dry ingredients until a soft, cohesive dough forms.
06 - Drop dough onto prepared baking sheets using a tablespoon or small cookie scoop, spacing cookies 2 inches apart.
07 - Bake for 10-12 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. Drizzle or spread glaze over cooled cookies.
09 - Garnish with additional lemon zest if desired. Allow glaze to set completely before serving.

# Expert tips:

01 -
  • The glaze sets perfectly so you can stack them for gifting without any mess
  • They freeze beautifully unbaked so you can have fresh cookies anytime
  • That hit of Limoncello makes them taste like something from an Italian bakery
02 -
  • Room temperature ingredients make a huge difference in how the dough comes together
  • Overbaking by even 2 minutes will dry them out so watch closely at the 10 minute mark
  • The glaze needs to cool and set before stacking or they will stick together
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Let the baked cookies sit on the hot pan for exactly 2 minutes before moving them

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