Easy Limoncello Italian Cookies Recipe

These limoncello Italian cookies are bursting with the best lemon flavor! Easy to make with a hint of Limoncello liqueur, a crunchy/soft texture that is topped with a delicious glaze before serving!

 

These limoncello cookies have a burst of citrus flavor that is sure to brighten your day! They are a traditional Italian cookie just like these Italian lemon cookies made with simple ingredients yet show stopping results.

A bit like my lemon sugar cookies, but the hint of limoncello adds a unique and flavorful taste to this easy cookie recipe that is irresistible! Topped with a limoncello glaze that adds even more sweet refreshing taste, these cookies are perfect for your next party or get together.

Why You Will Love This Recipe

• Traditional limoncello cookie recipe: Made with simple ingredients, this authentic Italian cookie is easy to make yet has the best bright lemon flavor.
• Flavor plus texture: Limoncello and fresh lemon add amazing lemon flavor to these cut out cookies and with a delicious buttery texture almost melts in your mouth. 
• Special occasion: Lemon cookies with limoncello liqueur are often served during holidays like Easter or on a Christmas cookie platter along with amaretti cookies, Italian ricciarelli cookies or Italian butter cookies, but to tell the truth I make them often during the year.

Limoncello Cookies Recipe Ingredients

• All-purpose flour: At least 11% protein for structure.
• Egg yolks: Room temperature egg yolks only are used to add richness to the cookie dough.
• Butter: For best taste use butter in these cookies.
• Granulated sugar: Adds sweet taste to balance the tart lemon.
• Vanilla extract: Pure vanilla extract adds additional rich flavor.
• Limoncello: I used homemade limoncello but a store bought good quality bottle of limoncello works as well.
• Half and half cream: This also helps create a softer cookie texture.
• Fresh lemon zest: This enhances the citrus notes in the cookies. Organic lemons are best if possible.
• Salt: Just a pinch but if using unsalted butter add ¼ teaspoon salt. 
• Limoncello glaze: Powdered sugar, limoncello and cream.

Substitutions and Variations

• Lemon glaze: Use the lemon glaze from my lemon shortbread cookies if you would like! 
• Limoncello ricotta cookies: If you love these orange ricotta cookies, substitute the orange for lemon and add the limoncello glaze.
• Parfaits: Use leftover cookies to make this lemon mascarpone dessert. 
• Garnish: Add some yellow sugar sprinkles on top of the glaze or add some candied lemon peels for a refreshing presentation. 

How to Make Limoncello Cookies

To start, in a small bowl mix egg yolks, butter and salt then chill.

Next, mix the lemon zest, limoncello and vanilla. Rest the mixture.

In the bowl of a stand mixer, whisk the flour and sugar. Add the chilled butter mixture and zest mixture then combine on low speed. The dough will be crumbly! Increase the mixer speed and add half and half cream one Tablespoon at a time until combined. 

Move dough to a lightly floured surface and knead to form a compact soft dough. Wrap in plastic wrap and chill.

Roll dough out on a lightly floured flat surface to ¼ inch thickness and cut out with medium cookie cutters then place on parchment paper lined baking sheets and chill.

Bake the cookies until the edges start to turn golden brown. Cool on the pan then move to a wire rack to cool completely before drizzling with the limoncello glaze.

Baking Tips

• Adhere to resting and chilling times: For the best tasting limoncello cookies, follow all directions for resting the egg mixture, infusing the limoncello mixture and chilling the dough. 
• Scrape sides of the bowl: While mixing the lemon mixture with the egg mixture and flour, scrape the sides of the bowl often to ensure a well blended dough.
• Avoid overmixing the dough: The result will be tough cookies.
• Floured hands: The dough might be sticky even after chilling. Flouring your hands will make it easier to handle.
• Don’t over bake cookies: Every oven is different! Cookies are done when they are dry light golden brown around the edges.
• Cool completely before glazing: Otherwise the icing will drip right off! 

Storing and Freezing 

• Store: 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. 
• Freeze cookie dough: 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 baked cookies: Freeze unglazed baked cookies in an airtight container for up to two months. Thaw then top with glaze as desired and enjoy. 

Recipe FAQs

These Limoncello cookies are always a favorite in our house, and I hope they become a favorite in yours too! Enjoy.

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