These Limoncello Cookies are sweet, bright, and full of fresh lemon flavor. With a soft, tender texture and a smooth limoncello glaze, this easy lemon cookie recipe is a cheerful treat for spring, summer, holidays, or any day that could use a little sunshine.
Freshly baked lemon cookies have a way of making the whole kitchen feel warmer and brighter, and these Limoncello Cookies do exactly that. They are buttery, lightly sweet, and flavored with both fresh lemon zest and limoncello for a smooth citrus taste that stands out without being sharp or bitter.
If you already have a bottle of limoncello in the pantry, this is a wonderful way to use it in baking. If you do not, this recipe is a very good reason to pick one up. Limoncello keeps well, has a bold lemon flavor, and can be used in desserts, drinks, and glazes. In this cookie recipe, it adds a fragrant lemon note to the dough and the glossy glaze.
The cookies themselves are soft and delicate, thanks in part to the use of egg yolks instead of whole eggs. Once cooled, they are finished with a simple limoncello glaze made with confectioners’ sugar, lemon zest, limoncello, and fresh lemon juice. The glaze sets beautifully and gives each cookie a sweet-tart finish.
Table of Contents
- Ingredient Notes
- How to Make Limoncello Cookies
- Make the Limoncello Glaze
- Storage Tips
- Freezer Instructions
- More Lemon Love
Ingredient Notes
- Lemons: Meyer lemons are a great choice if you can find them. Their juice and zest are slightly sweeter than regular lemons, which makes them especially nice for baked goods. Regular lemons will also work well. Use fresh zest for the best flavor.
- Egg yolks: This recipe uses only the yolks, which enrich the dough and help create a soft, tender cookie texture.
- Limoncello: Limoncello is used in both the cookie dough and the glaze. If you prefer not to use it, you can replace it with an equal amount of fresh lemon juice. The cookies will still be delicious, though the lemon flavor will be a little less intense.
Limoncello is an Italian lemon liqueur made by steeping lemon peels in alcohol to draw out their natural oils, then combining the infused alcohol with simple syrup. The result is smooth, sweet, and intensely lemon flavored. It is traditionally served chilled in small glasses after a meal.
A small amount of limoncello gives baked goods, cookies, cakes, frostings, and glazes a clean lemon flavor without bitterness. It can also be mixed with sparkling water or used in cocktails.
The alcohol content is commonly in the 25% to 30% range, which allows an opened bottle to be stored safely at room temperature. For best flavor, use it within about two years, since the bright lemon taste can fade over time. It is especially pleasant served chilled from the refrigerator or freezer.
How to Make Limoncello Cookies
- Beat softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This step helps create a tender cookie.
- Add the egg yolks, limoncello, vanilla extract, and lemon zest. Beat again until everything is well combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture all at once and mix until a soft dough forms. If needed, use a spoon to bring the dough together completely.
- Scoop about 1 ½ tablespoons of dough for each cookie, then roll the portions into balls. Place them on prepared baking sheets about 2 inches apart.
- Use the palm of your hand to gently flatten each ball of dough. Do not press too hard; the cookies should remain thick enough to stay soft.
- Bake for 10 to 12 minutes, or until the bottom edges are just beginning to turn golden brown. Let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
Make the Limoncello Glaze
- In a small bowl, stir together confectioners’ sugar, limoncello, lemon zest, and 1 tablespoon of fresh lemon juice. Add more lemon juice only as needed. The glaze should be thick enough to sit on top of the cookies but loose enough to drip easily from a spoon.
- Spoon a small amount of glaze over each cooled cookie. Use the back of the spoon to gently spread and swirl it across the top.
- Let the glazed cookies rest for about 15 minutes so the glaze can set before serving.
Storage Tips
Once the glaze has fully set, store the Limoncello Cookies in an airtight container. For the best results, place a sheet of wax paper between layers to keep the glaze neat and prevent the cookies from sticking together.
These cookies are best enjoyed within 1 week. Keep them covered at room temperature in a cool, dry place. If you want to prepare them further in advance, freezing the dough or the baked cookies is a better option.
Freezer Instructions
To freeze the cookie dough, shape it into balls and place them on a parchment-lined baking sheet. Freeze for about 1 hour, or until the dough is firm. Transfer the frozen dough balls to a freezer-safe plastic storage bag or another airtight container and freeze for up to 3 months. Thaw completely before baking and glazing as directed.
For the best texture and appearance, freeze baked cookies before adding the glaze. Let the cookies cool completely, then layer them between sheets of wax paper in an airtight freezer-safe container. Thaw the cookies fully, then prepare and add the glaze before serving.
More Lemon Love
- Lemon Yogurt Poppy Seed Bread
- Lemon Raspberry Bundt Cake
- Mom’s Lemon Bars
- No Bake Lemon Cheesecake
- Lemon Zucchini Coffee Cake
- Lemon Raspberry Cupcakes with Lemon Curd Frosting
Limoncello Cookies
Equipment
- Microplane zester
- Medium cookie scoop
- Large rimmed baking sheet
- Parchment paper
Ingredients
Limoncello Cookies
- ¾ cup butter, softened
- ¾ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons limoncello
- ½ teaspoon pure vanilla extract
- 2 teaspoons freshly grated lemon zest, from 1 medium lemon, Meyer lemon if possible
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Limoncello Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons limoncello
- 1 heaping teaspoon freshly grated lemon zest, from ½ medium lemon, Meyer lemon if possible
- 1 to 2 tablespoons freshly squeezed lemon juice, as needed
Instructions
For the Cookies
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats and set them aside.
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Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy. Add the egg yolks, limoncello, vanilla extract, and lemon zest, then beat until combined.
-
In a separate medium bowl, combine the flour, baking powder, and salt.
-
Add the flour mixture to the butter mixture all at once. Mix with the electric mixer until a soft dough forms, then use a spoon if needed to bring the dough together fully.
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Scoop about 1 ½ tablespoons of dough for each cookie. Roll into balls and place them about 2 inches apart on the prepared baking sheets. Gently flatten each dough ball with your palm.
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Bake for 10 to 12 minutes, or until the bottom edges are just beginning to look golden brown. Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
For the Glaze
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In a small bowl, stir together the confectioners’ sugar, limoncello, lemon zest, and 1 tablespoon lemon juice. Add more lemon juice as needed until the glaze is thick but pourable.
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Spoon a small amount of glaze over each cooled cookie and spread it gently with the back of the spoon. Let the glaze set for about 15 minutes before serving.
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Store the cookies in an airtight container and enjoy within 1 week for the best quality.
Notes
If you prefer not to use limoncello, substitute an equal amount of fresh lemon juice. The cookies will still have a lovely lemon flavor, though it will not be quite as bold.
Storage: After the glaze has set, store the cookies in an airtight container with wax paper between layers. Use within 1 week for the best flavor and texture.
Freezing: Freeze unbaked dough balls for up to 3 months, then thaw before baking. Baked cookies can also be frozen before glazing. Thaw completely, then glaze before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, refer to the labels on your ingredients at home.
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Adapted from Trisha Yearwood.