Limoncello Cookies (Print View)
Buttery lemon cookies infused with Limoncello and topped with sweet glaze
# 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 (about 1 large lemon)
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 (optional)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar until light and fluffy, about 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 combined.
05 - Gradually mix in the dry ingredients until a soft dough forms.
06 - Using a tablespoon or small cookie scoop, drop dough onto prepared baking sheets, spacing cookies 2 inches apart.
07 - Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
08 - For the glaze, whisk powdered sugar, Limoncello, and lemon juice until smooth and pourable. Drizzle or spread glaze over cooled cookies. Garnish with extra lemon zest if desired. Allow glaze to set before serving.
# Insider Tips:
01 -
- The buttery base gives way to bright lemon that somehow feels both refreshing and comforting
- They are deceptively simple yet elegant enough for a dinner party dessert
02 -
- Room temperature ingredients make a noticeable difference in dough texture
- Overbaking even by a minute will dry out these delicate cookies
03 -
- Zest your lemon before juicing it so you do not lose any of those precious oils
- Sift the powdered sugar to avoid lumpy glaze