Limoncello Cookies
User Reviews
5
Limoncello Cookies
Description
The Limoncello Cookies recipe combines softened butter, sugar, and egg, whisked together before incorporating limoncello and fresh lemon zest. The mixture is combined gently with flour and baking powder, creating a soft and slightly sticky dough that is chilled briefly to firm up. After shaping into small balls, the cookies bake until just golden on top, which ensures a tender texture. A glaze made from powdered sugar, limoncello, and optional lemon zest is applied once the cookies have cooled, enhancing the lemon profile.
The texture is soft and slightly crisp on the edges, balancing the buttery base with bright citrus notes from both zest and liqueur. The limoncello addition gives a uniquely delicate lemon aroma that distinguishes these from standard lemon cookies. This recipe relies on gradual mixing and chilling steps to maintain the dough's right consistency and prevent spreading during baking.
These cookies are suitable for serving with tea or coffee or as a light treat after meals. The glaze can be adjusted for thickness and tanginess to match personal taste. They should be stored in airtight conditions to preserve freshness. Freezing the cookies is possible without glaze, with icing added after thawing, making them convenient for preparing ahead for special events.
Ingredients
- 65 g butter softened, approx ¼ cup + 1 tbsp
- 85 g sugar approx ¼ cup + 2 tbsp
- 1 egg
- 50 ml limoncello approx ¼ cup
- lemon zest of 1
- 250 g all-purpose flour approx 1 cups + ½ cup + 1 tbsp, or flour 00
- 2 teaspoon baking powder
For the icing:
- 130 g powdered sugar approx ¾ cup + 2 tbsp
- 2 tablespoon limoncello
- 1 tablespoon lemon optional, zest
Instructions
- In a large bowl, place the butter and sugar and whisk them together using a hand mixer until you have a light and fluffy mixture, about 5 minutes.
- Beat in the egg, then slowly incorporate the limoncello whilst whisking, then add lemon zest. Scrape down the sides of the bowl with a spatula and whisk until combined.
- Sift the flour and baking powder into the bowl with the wet ingredients. Mix with a spatula until combined. Do not overmix. You will have a soft, slightly sticky dough. Cover the bowl and refrigerate for at least 15 minutes.
- Preheat oven to 160°C/320°F or with the fan option on at 140°C/280°F. Arrange the baking tray onto the middle shelf.
- Slightly wet your hands and form small balls (around 24 grams/0.8 oz each), you can also use a cookie scoop. Arrange them on a baking tray covered with parchment paper. Refrigerate for 10 minutes.
- Transfer the cookie tray to the oven and bake for 12-15 minutes, or until slightly golden on top. I like to check on them a few minutes earlier to make sure they don't brown too much. The cookies may crack a bit as they puff up during the baking process, that's ok! Remember that they will be covered in glaze.
- Remove the limoncello cookies from the oven, allow to cool slightly, then arrange them on a wiring rack and cool completely.
- Once the cookies are cool, sprinkle them with powdered sugar, or dip the tops of the cookies in glaze and return them to the wire rack. Immediately top with lemon zest and allow the glaze to set at room temperature. Store in an airtight container in a single layer.
For the limoncello glaze:
- In a small bowl whisk together powdered sugar and limoncello until smooth, adding 1 teaspoon of water or milk to thin as needed ( don't add too much milk, it should be a quite thick glaze).
Notes
- Use grams for consistent baking results, but US cup equivalents are provided for convenience.
- If dough remains sticky after chilling, dust hands with flour rather than water when shaping cookie balls.
- Baking time varies between 12-15 minutes; watch for dry, slightly puffed, and lightly golden tops.
- Allow cookies to cool completely before applying icing to prevent melting and runniness.
- Store cookies in airtight containers at room temperature or refrigerated for up to one week.
- Freeze unglazed cookies and thaw overnight in the refrigerator before glazing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 84mg | 4% |
| Potassium | 22mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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