Limoncello Cookies Recipe

Picture this: a cozy afternoon with soft sunlight streaming through the windows, and I’ve got a batch of lemony sunshine baking in the oven. These Limoncello-infused cookies are my love letter to zestiness and a sweet reminder that sometimes, life really is full of zest and warmth, just like these delightful treats.

These Limoncello Cookies pack a zesty punch. They stir together fresh lemon zest, the brightness of which is just a soft punch, zing!

Flavor, along with the cookies’ fabulous texture, is no happenstance—they benefit from the warmth and smoothness of softened butter, the richness of egg, and an infusion of a nearly solid liqueur that’s so sunny (in both flavor and color) that it boggles a coconut-palm-finished wet bar.

Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates, essential for texture.
• Unsalted butter: Adds richness and flavor, contains healthy fats.
• Granulated sugar: Sweetens cookies, caramelizes for color, main carbohydrate source.
• Lemon zest: Provides fresh citrus aroma, rich in antioxidants.
• Limoncello liqueur: Adds depth with a sweet lemon flavor, enhances citrus notes.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons limoncello liqueur
• 1 cup powdered sugar (for glaze)
• 1 tablespoon limoncello liqueur (for glaze)
• 1 tablespoon lemon juice (for glaze)
• 1 teaspoon lemon zest (for garnish)

How to Make this

1. Set your oven to 350°F (175°C) to preheat. Prepare a baking sheet by lining it with parchment paper.

2. In a bowl of medium size, mix the flour, baking powder, and salt with a whisk.

3. In a big mixing bowl, blend together the softened butter and white sugar until the mixture is light and fluffy.

4. Combine the egg, vanilla extract, and lemon zest in a bowl. Beat them together until they are well mixed.

5. The dry ingredients should be combined well with the wet ones until they form a smooth mixture. This should be done gradually and attentively. The limoncello liqueur is next, of which I took a glug, just shy of 1/4 cup. The drier the mixture, the more liqueur will be needed to make it smooth and cohesive.

6. Form tablespoon-sized portions of the dough into balls and set them 2 inches apart on the prepared baking sheet.

7. Make each cookie a little flatter, either by pressing it with your hand or by using the bottom of a glass.

8. Bake for 10-12 minutes, or until the edges are lightly golden. Cool on a wire rack.

9. In a tiny bowl, whip up the ingredients for the glaze: powdered sugar, 1 tablespoon limoncello, and lemon juice. Mix until smooth.

10. Pour the glaze over the cooled cookies and top with lemon zest. Let the glaze set before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or stand mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Tablespoon (for portioning dough)
12. Glass (for flattening cookies)
13. Wire rack
14. Small bowl (for glaze)

FAQ

• Can I use salted butter instead of unsalted butter?You can definitely use salted butter. Just leave out the extra salt.
• What is the purpose of lemon zest in the recipe?The zest of a lemon unleashes a vivid and concentrated lemon essence that weds itself wonderfully with the limoncello. It is the perfect partner.
• Can I substitute limoncello with a non-alcoholic option?Certainly, substituting limoncello can be accomplished by using equal parts of lemon juice and a scant amount of lemon extract. These ingredients will yield a similar flavor profile to that of limoncello. This is what I would recommend.
• How should I store the Limoncello Cookies?Keep the cookies in a sealed container at room temperature for up to a week.
• Can I freeze the cookies?You can freeze the cookies that have been baked. Place them in a single layer in the freezer. Once they are frozen, you can place them in a freezer bag. They are good in the freezer for 3 months.
• Can I adjust the sweetness of the glaze?Certainly, modify the quantities of sugar or lemon juice in the glaze to suit your personal tastes and the level of sweetness and consistency you desire. This is a basic glaze that you can doctor up or down with flavoring and sweetness. Easy peasy! And if it’s too thick, add a couple more drops of lemon juice.

Limoncello Cookies Recipe Substitutions and Variations

1 cup unsalted butter, softened: For a dairy-free substitute, use 1 cup vegan butter.
1 cup granulated sugar: Replace with 1 cup coconut sugar to achieve an alternative flavor profile.
One tablespoon of lemon zest: Substitute with one tablespoon of orange zest for a citrus variation.
Limoncello liqueur, 2 tablespoons: If you want an alcohol-free version, use 2 tablespoons fresh lemon juice.
1 cup powdered sugar (for glaze): Use 1 cup homemade powdered sugar, made by blending 1 cup of granulated sugar with 1 tablespoon cornstarch.

Pro Tips

1. Chill the Dough: After mixing the wet and dry ingredients, consider chilling the dough in the refrigerator for about 30 minutes. This helps the dough firm up, making it easier to form into balls and maintain their shape during baking. It also enhances the flavor.