Buttery Limoncello Lemon Cookies (Printable Version)

Buttery lemon cookies infused with Limoncello liqueur and topped with sweet glaze. Ideal for spring and summer entertaining.

# What You 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

→ Lemon Glaze

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

# 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 - In a large bowl, cream 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 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. Garnish with extra lemon zest if desired. Allow glaze to set before serving.

# Helpful Hints:

01 -
  • These cookies manage to be both refreshingly tangy and incredibly comforting, like sunshine in dessert form
  • The Limoncello adds this sophisticated depth that makes people think you spent hours on something complicated
  • They stay soft for days, which means you can actually enjoy them instead of racing against stale baked goods
02 -
  • Wait for cookies to cool completely before glazing, or that beautiful drizzle will melt right off and you'll have a sticky mess instead of pretty cookies
  • If your dough feels too sticky to scoop, chill it for 15 minutes but don't let it get too cold or they won't spread properly
  • The glaze keeps softening the cookies over time, so if you prefer them crisper, store them unglazed and add the topping right before serving
03 -
  • Grate your lemon zest before juicing the lemon, it's so much easier to zest a whole lemon than trying to hold onto a slippery squeezed half
  • If you're making these for kids or anyone avoiding alcohol, swap the Limoncello for fresh lemon juice mixed with a drop of lemon extract

Go Back