These Limoncello Cookies are sweet and lemony with the best soft and tender texture. This easy cookie recipe is a great way to brighten your day!
Servings: 24 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 (use Meyer lemons, if possible)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup confectioners' sugar
- 2 tablespoons limoncello
- 1 heaping teaspoon freshly grated lemon zest from ½ a medium lemon (use Meyer lemons, if possible)
- 1 to 2 tablespoons freshly squeezed lemon juice as needed
For the Cookies
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, limoncello, vanilla and lemon zest, and 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 and mix again with electric mixer until a soft dough forms. Use a spoon to mix the dough to bring the dough together more fully.
Use a medium cookie scoop (about 1 ½ tablespoons of dough) to scoop the dough and roll into balls and place them on the prepared baking sheet about 2-inches apart. Use the palm of your hand to slightly flatten the balls of dough.
Bake the cookies for 10 to 12 minutes, or until the bottom edges are just beginning to look golden brown. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
For the Glaze
In a small bowl, stir together the confectioners' sugar, limoncello, lemon zest and 1 tablespoon lemon juice. Add additional lemon juice, as needed, to reach a nice glaze consistency (it should be somewhat thick but pour easily off the spoon). Use a small metal spoon to pour a small amount of glaze on top of a cookie and use the back of the spoon to spread and swirl it around. Repeat with remaining cookies and glaze. Allow to set for about 15 minutes before serving.
Store in an airtight container and consume within 1 week for the best quality.
If you are concerned about the alcohol content, you can substitute an equal amount of fresh lemon juice for the limoncello. You won’t get quite the same intense lemon flavor but they will still be delicious.
After the glaze has set, store the Limoncello Cookies in an airtight container, layered between a sheet of wax paper. Consume within 1 week for the best quality.
For longer storage, follow the freezer instructions below.
To freeze the cookie dough, place the balls of dough on a parchment paper lined baking sheet and freeze for an hour or until solid. Transfer the balls of dough to a freezer safe plastic storage bag or other airtight container and freeze for up to 3 months. Thaw completely before proceeding with baking and glazing the cookies as directed in the recipe.
It's best to freeze baked cookies prior to adding the glaze for the best result. Be sure they've completely cooled, then layer them between wax paper in an airtight container before transferring to the freezer. Thaw the frozen cookies and then top with the glaze as directed in the recipe.
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 76mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg