Limoncello Cookies with Lemon Glaze (Printable)
Zesty butter cookies infused with Limoncello liqueur, finished with a sweet lemon glaze. Ready in 30 minutes.
# 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
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
# How To Make It:
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 - 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.
# Tips from dashanddishes:
01 -
- These cookies strike that perfect balance between buttery soft and lightly crisp, with just enough Limoncello to make them interesting without being overwhelming
- The glaze transforms them into something that looks like you spent hours, when really they come together in under 40 minutes
02 -
- Room temperature ingredients make the difference between cookies that spread beautifully and dough that refuses to cooperate
- The glaze consistency should be like warm honey, too thick and it looks gloppy, too thin and it runs right off the cookie
03 -
- Zest your lemon before juicing it, it is so much easier to handle when firm
- If your dough feels sticky, chill it for 15 minutes before scooping, it will make perfect rounds every time