Buttery Limoncello Lemon Cookies (Printable Version)
Buttery lemon cookies infused with Limoncello liqueur and topped with sweet lemon glaze. A vibrant Italian-inspired treat perfect for warm weather occasions.
# 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
# Directions:
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 - Beat butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, mixing well after each. Add Limoncello, lemon zest, and vanilla; mix until combined.
05 - Gradually mix in dry ingredients until a soft dough forms.
06 - Drop tablespoon-sized dough portions onto prepared sheets, spacing 2 inches apart.
07 - Bake for 10–12 minutes until edges are lightly golden. Cool on sheets for 2 minutes, then transfer to wire rack.
08 - Whisk powdered sugar, Limoncello, and lemon juice until smooth and pourable.
09 - Drizzle or spread glaze over cooled cookies. Garnish with lemon zest if desired. Allow glaze to set before serving.
# Expert Advice:
01 -
- They capture that bright lemon flavor without being too tart or sweet
- The dough comes together in minutes but tastes like something from an Italian bakery
02 -
- The dough should be soft and slightly sticky, not dry or crumbly
- Wait until cookies are completely cool before glazing or it will melt right off
03 -
- Zest your lemons before juicing them to get the most fragrant oils
- Sift the powdered sugar for the glaze to avoid any lumpy spots