Limoncello Lemon Cookies

Name: Limoncello Lemon Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tablespoons Limoncello liqueur; 1 tablespoon lemon zest; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon Limoncello liqueur

Highlighted under: Dessert Bliss

I couldn't resist the urge to create a cookie that captures the vibrant flavor of Limoncello. These Limoncello Lemon Cookies are not just tangy; they also have a delightful sweetness that pairs perfectly with their zesty citrus aroma. As I perfected this recipe, I discovered how crucial it is to balance the acidity of the lemon and the sweetness of the sugar. The result is a cookie that not only transports you to the Italian coast but also makes you crave another bite with each delicious morsel.

Created by

Marianne Hughes

Last updated on 2026-01-24T11:52:15.709Z

Baking these Limoncello Lemon Cookies has become one of my favorite treats, especially when I want to share something special with friends. The fragrant notes of lemon mingle beautifully with the delightful punch of Limoncello, resulting in a cookie that's refreshing and indulgent.

Through experimentation, I learned that incorporating a small amount of the Limoncello into the dough not only enhances the flavor but also keeps the cookies moist and chewy. Using fresh lemons for zest truly elevates the citrus notes, making each bite a burst of sunshine!

Why You'll Love These Cookies
Zesty lemon flavor complemented by the sweetness of Limoncello
Crispy edges with a soft and chewy center
Perfectly paired with tea or enjoyed on their own

Perfecting the Cookie Texture

Achieving the ideal texture for Limoncello Lemon Cookies requires attention to the creaming process. When you cream the softened butter and sugar, aim for a light and fluffy mixture. This step is crucial as it incorporates air, which will help the cookies rise and create that delightful chewy center. I recommend using a stand mixer with a paddle attachment for consistent results.

Baking the cookies until just golden at the edges is essential to maintain a soft interior. If you overbake them, you risk losing that chewy quality. Keep an eye on your cookies after the 8-minute mark; they should look slightly puffed and just beginning to turn golden to ensure they'll stay soft as they cool.

The Art of the Glaze

The glaze is what takes these cookies to another level. For the perfect consistency, mix the powdered sugar, lemon juice, and Limoncello until you achieve a smooth, pourable texture. If it’s too thick, you can adjust it with a little more lemon juice; if it’s too runny, add a touch more powdered sugar. This balance will allow for a beautiful drip effect without overwhelming the cookie’s delicate flavor.

Letting the glaze set is also key. After drizzling it over the cookies, allow them to sit at room temperature for about 20-30 minutes. This will firm up the glaze, providing a satisfying contrast between the crisp outer layer of the cookie and the glossy, sweet coating.

Ingredients

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons Limoncello liqueur
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon Limoncello liqueur

Prepare Your Ingredients

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the Dough

In a mixing bowl, cream together the softened butter and granulated sugar until fluffy. Add the egg, Limoncello, and lemon zest, mixing until smooth. Gradually add the flour, baking powder, and salt, folding until fully combined.

Shape and Bake

Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes, until the edges are lightly golden.

Prepare the Glaze

While the cookies cool, whisk together the powdered sugar, lemon juice, and Limoncello in a bowl until smooth and pourable.

Glaze the Cookies

Drizzle the glaze over the cooled cookies and let set before serving.

Enjoy Your Cookies!

Pro Tips

For an extra burst of flavor, consider adding lemon extract to the dough. Pair these cookies with a cup of tea or coffee for a delightful afternoon treat.

Ingredient Insights

Limoncello liqueur is not just for flavor; it adds moisture to the dough, enhancing the overall texture of the cookie. If you’re looking for a non-alcoholic option, try substituting with a lemon syrup or a lemon-flavored extract mixed with a bit of water. This won't give you the same depth of flavor as Limoncello, but it keeps the balance with the lemon zest intact.

Don't overlook the role of lemon zest. It brightens the cookies significantly and amplifies the lemon flavor. Always use fresh zest from organic lemons when possible, as it has the most flavor and aroma. Avoid using bottled lemon zest or juice, which often lack the vibrancy necessary for a cookie like this.

Storage and Make-Ahead Tips

These cookies store beautifully. Once fully cooled, keep them in an airtight container at room temperature for up to a week. If you prefer a firmer texture, you can refrigerate them—just allow them to come to room temperature before serving for the best taste.

For longer storage, these cookies can be frozen. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer them to a zip-top freezer bag. They’ll keep well for up to three months. Thaw them at room temperature or warm them slightly in the oven before serving for a freshly-baked experience.

Questions About Recipes

→ Can I substitute Limoncello with another ingredient?

Yes, you can use lemon juice or a lemon-flavored extract, but the flavor will vary.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to three months. Just thaw in the refrigerator before baking.

→ What can I do if my cookies are too dry?

If they turn out dry, ensure you're measuring your flour correctly and not over-baking them. Adding a touch more butter can help improve the moisture.