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Easy Limoncello Italian Cookies
These limoncello Italian cookies are bursting with the best lemon flavor! Easy to make with a hint of Limoncello liqueur, a crunchy/soft texture.
Prep Time
20 mins
Cook Time
20 mins
Chilling Time
1 hr 40 mins
Total Time
2 hrs 15 mins
Servings: 24 Cookies
Calories: 123 kcal
Course:
Dessert , Snacks
Cuisine:
Italian-American Fussion
Ingredients
- 2 cups all purpose flour (at least 11% protein)
- 2 large egg yolks (room temperature)
- 7 tablespoons butter (melted & cooled)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 3½ tablespoons limoncello
- 3 tablespoons half and half cream
- 1 tablespoon lemon zest
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
FOR THE GLAZE
- 1 cup powdered sugar
- 2 tablespoons Limoncello (or 1 tablespoon Limoncello and 1 tablespoon milk or cream)
Instructions
- In a small bowl mix together the yolks, butter and salt. Chill for 20-30 minutes.
- Mix the zest, limoncello and vanilla, let sit 20-30 minutes.
- In a the stand mixer whisk the flour and sugar add the chilled yolk mixture and zest mixture, combine on low (it will be crumbly), then increase to #2 speed and add the half and half one tablespoon at a time until almost combined.
- Move the dough to a lightly floured flat surface and gently knead to form a compact soft dough. Wrap in plastic wrap and chill 60 minutes. Roll on a lightly floured flat surface to ¼ inch thick and cut out with medium cookie cutters, place them on parchment paper lined baking sheets.
- While the oven is pre-heating to 350F/180C chill the cookies for 15-20 minutes. Bake for 12-15 minutes or until edges start to turn golden brown. remove from the oven and let cool 10 minutes on the pan then move to a wire rack to cool completely. Serve plain, dusted with powdered sugar or drizzled with a limoncello glaze. Enjoy!
Cup of Yum
FOR THE GLAZE
- Stir together the sifted powdered sugar, limoncell or limoncello cream or milk until smooth. Add more or less cream to reach desired thickness.
Cup of Yum
Notes
- If you find the dough too dry then add a bit more cream.
- Once the glaze has set, store limoncello cookies in an airtight container for up to one week. Use wax paper between layers to avoid sticking.
- Skip cutting out cookies and flash freeze balls of dough on a parchment paper lined baking sheet then transfer frozen dough to a freezer safe bag. Freeze for up to 3 months. Thaw completely before baking.
- Freeze unglazed baked cookies in an airtight container for up to two months. Thaw then top with glaze as desired and enjoy.
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
25mg
(8%)
Sodium
29mg
(1%)
Potassium
17mg
(0%)
Fiber
0.3g
(1%)
Sugar
10g
(20%)
Vitamin A
130IU
(3%)
Vitamin C
0.3mg
(0%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 29mg | 1% |
| Potassium | 17mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.