Limoncello Lemon Cookies

Name: Limoncello Lemon Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tablespoons limoncello; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons limoncello; 1 tablespoon lemon juice

Highlighted under: Sweet Moments

When I discovered Limoncello Lemon Cookies, it felt like a burst of sunshine in my kitchen. The bright, aromatic flavor of fresh lemons, combined with the sweet, zesty kick of limoncello, creates a cookie that's simply irresistible. I love how these cookies are soft and chewy, with a delightful tang that brightens my day. Baking these treats not only fills my home with a wonderful citrus scent but also brings a refreshing twist to the classic cookie experience, making them perfect for any occasion, from tea time to festive gatherings.

Created by

Isla Turner

Last updated on 2026-01-24T09:07:10.570Z

When I first baked Limoncello Lemon Cookies, I was amazed at how the limoncello added an unexpected depth to the lemon flavor. It’s important to let the limoncello really integrate into the dough; this enhances the aroma and creates a beautifully balanced sweetness. I also learned that chilling the dough for just 30 minutes before baking results in a better texture—making them crisp on the edges while remaining soft in the center.

Moreover, don’t skip the glaze! A simple mixture of powdered sugar and limoncello transforms these cookies into a showstopper. The glaze sets beautifully, adding a glossy finish that not only looks appealing but also amplifies the lemony goodness. Trust me, these cookies are about to become your new favorite indulgence!

Why You Will Love These Cookies
Bright lemon flavor enhanced with a touch of limoncello
Soft and chewy texture that melts in your mouth
Perfect for sharing at parties or indulging at home

The Role of Ingredients

In this recipe, the combination of all-purpose flour, baking powder, and baking soda creates the ideal base for achieving that soft and chewy texture. The use of unsalted butter is essential, as it allows you to control the saltiness of your cookies while contributing to a rich flavor and tender crumb. The limoncello not only enhances the lemon profile but also adds moisture to the dough, ensuring the cookies remain delightful even after a few days.

Lemon zest is another star ingredient, giving these cookies an intense burst of citrus flavor. Fresh zest can significantly elevate the taste profile compared to bottled lemon extracts. It's crucial to ensure you don’t zest the bitter pith beneath the skin, as that can negatively impact the flavor. If fresh lemons are unavailable, bottled lemon zest can be used as a last resort, although the flavor won’t be as vibrant.

Mastering the Baking Process

Chilling the dough is a pivotal step in ensuring your cookies hold their shape during baking. By refrigerating the dough for about 30 minutes, you allow the fats to firm up, leading to less spreading when exposed to the oven's heat. Don't skip this step; if you're short on time, even a quick 15-minute chill can help. However, longer rests yield the best results in terms of texture.

When it comes to baking, pay close attention to the edges of your cookies. They should be lightly golden while the center remains slightly soft; this visual cue indicates that the cookies will firm up perfectly as they cool. If you prefer a crisper cookie, extend the baking time by a minute or two, but watch closely to avoid overbaking. The moment they begin to brown, remove them, as they will continue to cook on the baking sheet during cooling.

Ingredients

Gather these simple ingredients before you start baking:

For the Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons limoncello
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2 tablespoons limoncello
1 tablespoon lemon juice

Instructions

Follow these steps to make your delightful Limoncello Lemon Cookies:

Prepare the Dough

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, limoncello, lemon zest, and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Chill the Dough

Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling the dough helps the cookies to hold their shape while baking.

Bake the Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

Prepare the Glaze

While the cookies are baking, whisk together powdered sugar, limoncello, and lemon juice in a small bowl until smooth. Adjust the consistency with more sugar or lemon juice as needed.

Glaze the Cookies

Once the cookies have cooled, drizzle the glaze over the tops using a spoon or a piping bag. Allow the glaze to set before serving.

Pro Tips

For an extra kick, you can add a pinch of lemon zest to the glaze for enhanced flavor. Make sure to use fresh lemons for the zest to get the most vibrant taste.

Storing and Freezing

To keep your Limoncello Lemon Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to make them ahead of time, consider freezing the unbaked dough. Scoop the cookie dough onto a baking sheet lined with parchment paper, freeze until solid, and then transfer the balls to a freezer bag. This allows you to bake fresh cookies whenever a craving strikes—just add a couple of extra minutes to the baking time when using frozen dough.

Baked cookies can also be frozen. Once cooled completely, wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. When you're ready to enjoy them, simply let them thaw at room temperature or warm them in a microwave for a few seconds. Just be cautious not to overheat and dry them out; I find that warming them for about 10-15 seconds is usually sufficient.

Glazing Tips and Variations

The glaze is what makes these cookies shine, literally! Adjusting the consistency of your glaze is simple; for a thicker glaze, add more powdered sugar, and for a thinner one, increase the amount of lemon juice or limoncello. To add an extra dimension, consider incorporating a hint of lemon extract or even a pinch of sea salt to elevate the flavors further.

For variations, feel free to introduce different flavors to the base cookie. Adding poppy seeds can enhance the aesthetic and texture, bringing a fun crunch. Alternatively, try mixing in white chocolate chips or chopped nuts for added richness. If you want to swap out the limoncello, a splash of lemon juice or another citrus liqueur can still provide great results while maintaining the cookie's delightful lemony zest.

Questions About Recipes

→ Can I use a different type of alcohol instead of limoncello?

Yes, you can replace limoncello with another citrus-flavored liquor, but it may alter the final taste.

→ How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week.

→ Can I freeze the dough or baked cookies?

Absolutely! The dough can be frozen for up to 3 months, and baked cookies can be frozen for 1 month.

→ What's the best way to ensure my cookies stay soft?

Avoid overbaking them—remove from the oven as soon as the edges turn golden, and let them cool on the baking sheet for a few minutes before transferring to a wire rack.