Limoncello Cookies

Course: Dessert

Cuisine: Italian

Prep Time: 10

Cook Time: 15

Resting time:: 25

Total Time: 25

Servings:

Calories: 160kcal

Author: Andrea Soranidis

Limoncello cookies are popular Italian cookies and for all the good reasons. They have a cake-like texture and are packed with lemon flavor!

Print Recipe

Metric - US Customary

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
zest of 1 lemon
250 g all-purpose flour or flour 00 approx 1 cups + ½ cup + 1 tbsp
2 teaspoon baking powder

For the icing:

130 g powdered sugar approx ¾ cup + 2 tbsp
2 tablespoon limoncello
1 tablespoon lemon zest optional

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).

Video

Notes

US Cups: US Cups amounts are provided, or click on the button "US Customary" for fluid/ ounce amounts. Please note that I use grams for all my baking recipes because they're accurate and offer consistent results.

Dough: The dough is quite sticky, after you refrigerate it, it should be easier to handle, if it's still very sticky, flour your hands instead of moistening them with water before shaping the cookie balls.

Baking: The baking time for these cookies should be between 12-15 minutes, but every oven is different. Check the cookies a few minutes early to make sure they're not browning too much. The tops should look dry, slightly puffed, and lightly golden.

Icing: Cool the cookies completely before icing them. Icing the cookies whilst they're still warm can make the glaze super runny.

Storage tips: Store limoncello cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 1 week.

Freezing tips: Freeze limoncello cookies without the glaze. Once you need them, thaw them in the fridge overnight, then glaze them a few hours before serving.

Nutrition