Limoncello Cookies (Printable)
Zesty lemon cookies infused with Limoncello liqueur and topped with sweet glaze.
# What You'll Need:
→ Cookie Components
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 fresh lemon zest
09 - 1 teaspoon vanilla extract
→ Lemon Glaze
10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons Limoncello liqueur
12 - 1 tablespoon fresh lemon juice
13 - Additional lemon zest for garnish
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly incorporated. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until mixture appears light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Pour in Limoncello, lemon zest, and vanilla extract; continue mixing until fully combined.
05 - Gradually blend the dry ingredient mixture into the wet ingredients until a soft, cohesive dough forms.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, maintaining 2 inches of space between each cookie to allow for spreading.
07 - Bake for 10-12 minutes until edges develop a light golden color. Allow cookies to rest on baking sheet for 2 minutes before transferring to wire rack for complete cooling.
08 - Whisk powdered sugar, Limoncello, and lemon juice until mixture achieves smooth, pourable consistency. Drizzle or spread glaze over completely cooled cookies. Garnish with extra lemon zest if desired and allow glaze to set before serving.
# Helpful Tips:
01 -
- The glaze sets into this gorgeous crackly finish that makes these look bakery fancy without any fancy skills
- That limoncello kick cuts through the sugar so they taste bright, not cloying
02 -
- Room temperature ingredients make or break the texture here, cold butter creates weird cookies every single time
- The glaze hardens quickly so work fast once you start drizzling
03 -
- Zest your lemons before juicing them, much easier to handle when they are whole
- If your glaze is too thick, add liquid one teaspoon at a time until it flows like honey