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Limoncello Cookies

(Makes about 48 cookies)
Limoncello Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 egg
1/4 cup Limoncello liqueur
Grated zest of 1 lemon
1 teaspoon vanilla extract
2-1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon salt

Limoncello Glaze:
1 cup confectioners' sugar
2 tablespoons Limoncello
2 tablespoons lemon juice
Grated zest of 1 lemon
Yellow sugar sprinkles (optional)


Preheat the oven to 375 degrees F.

In a large mixing bowl, beat together the butter, sugar, egg, Limoncello, lemon zest and vanilla. Add the flour, baking soda, and salt.  Beat until the mixture forms a soft dough.

Roll the dough into small balls, about the size of a walnut.  Place the dough balls onto an ungreased baking sheet.  Flatten the balls slightly with your hands.

Bake for 10 minutes.  Transfer the cookies to a wire rack to cool completely.

To make the glaze:  Combine the confectioners' sugar, Limoncello, lemon juice and lemon zest in a small bowl.  The glaze consistency should be a little on the thin side.

Place the cookies on a wire rack over a baking sheet to catch the drips.  Dip the top of each cookie into the glaze and return to the wire rack.  Sprinkle with the sugar sprinkles, if desired. The glaze will set after a few minutes.
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Limoncello cookies are pillow soft, flavored with Limoncello liqueur and lemon zest and topped with a tart lemon glaze. 
If you do a lot of baking, this is the perfect way to save time by always having room temperature butter ready to start you recipe.
Get the right amount of sugar into your morning coffee or adding it to your recipes without pulling out the measing spoons.
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