Limoncello Lemon Cookies

Name: Limoncello Lemon Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup powdered sugar; 2 large eggs; 1/4 cup limoncello liqueur; 1 tablespoon lemon zest; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt

Highlighted under: Sugar-Kissed Bakes

I absolutely adore baking, and these Limoncello Lemon Cookies have become a cherished favorite in my kitchen! The bright, tangy flavor of fresh lemons combined with the sweet depth of limoncello creates a cookie that’s both refreshing and indulgent. With a soft, pillowy texture and a hint of zest, each bite is a delightful treat. I love serving these cookies at gatherings or simply enjoying them with a cup of tea. They bring a bit of sunny sweetness to any occasion!

Created by

Anya Coleman

Last updated on 2026-01-24T10:37:13.789Z

When I first tried making Limoncello Lemon Cookies, I was amazed at how the flavors danced together. The limoncello adds a unique sweetness that complements the tartness of the lemon zest perfectly. I recommend using fresh lemons for the best flavor; it's truly worth it! The aroma of these cookies baking instantly fills your kitchen with a welcoming warmth.

Over the years, I've learned a few tweaks to make them even better. Incorporating a bit of cornstarch into the dough makes the cookies even softer and helps them maintain their shape. This little trick has made these cookies a staple in my baking routine!

Why You'll Love These Cookies
Bright and zesty lemon flavor paired with sweet limoncello
Soft and chewy texture that melts in your mouth
Perfect for sharing or enjoying with a nice cup of tea

The Role of Limoncello

Limoncello plays a pivotal role in the flavor profile of these cookies. Its sweet, lemony undertones enhance the citrus notes, providing a depth that a standard lemon cookie might lack. The alcohol cooks off in baking, leaving behind that delightful flavor without the burn, so it’s essential to use a quality limoncello. I recommend choosing one that’s made from real lemons for the best taste. This ingredient is what elevates your cookies from ordinary to extraordinary.

When measuring limoncello, be precise. Too much can make the dough overly wet, while too little might undercut the intended flavor. If you want to make these cookies non-alcoholic, consider substituting limoncello with a combination of fresh lemon juice and lemon extract. Use about 2 tablespoons of lemon juice and 1 teaspoon of extract, but remember to balance it out with a bit of extra flour to ensure the right dough consistency.

Perfecting the Texture

The secret to soft and chewy Limoncello Lemon Cookies lies in the creaming process and the careful mixing of ingredients. When creaming the butter and powdered sugar, ensure that you mix until the mixture is light and fluffy, as this incorporates air, giving your cookies a tender crumb. Avoid over-mixing once the dry ingredients are added; that can lead to tougher cookies due to gluten development. The mixture should come together just until there are no dry streaks.

Baking time is critical for achieving the perfect texture. Cookies should be removed from the oven once the edges are lightly golden while the centers may still appear soft. They will continue to firm up as they cool on the baking sheet. I recommend baking them in batches if you have multiple trays—this ensures that each batch gets the appropriate heat circulation and even baking, guaranteeing uniform results.

Storing and Serving Tips

These cookies can be stored in an airtight container at room temperature for up to a week, ensuring they stay fresh and soft. If you find you’ve baked a large batch, they also freeze beautifully. Simply place them in a single layer on a baking sheet to freeze before transferring them to a zip-top bag, which will help maintain their texture. When ready to eat, let them thaw at room temperature or heat them in a microwave for a few seconds to restore their gooeyness.

To elevate your serving experience, consider dusting the cookies with powdered sugar just before serving. This not only adds a lovely touch of sweetness but also a beautiful presentation. Pair these luscious cookies with a light herbal tea or a traditional Italian espresso for a delightful treat after dinner. You can also experiment by adding poppy seeds or chopped nuts to the dough for an added crunch!

Ingredients

Gather these ingredients before you start baking:

Limoncello Lemon Cookie Ingredients

1 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs
1/4 cup limoncello liqueur
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Make sure everything is at room temperature for the best results!

Instructions

Follow these steps to create delicious Limoncello Lemon Cookies:

Cream the Butter and Sugar

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3-4 minutes.

Add the Eggs and Limoncello

Beat in the eggs, one at a time, followed by the limoncello and lemon zest, mixing until fully combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Dry and Wet Ingredients

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.

Form and Bake the Cookies

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden.

Let the cookies cool on a wire rack before serving!

Pro Tips

For an extra touch, dust the cooled cookies with powdered sugar or drizzle with a lemon glaze.

Troubleshooting Common Issues

If your cookies spread too much during baking, it could be due to the butter being too soft or the dough being too warm before baking. To remedy this, chill the dough for 30 minutes in the refrigerator before scooping them onto your baking sheet. This will help the fats firm up, reducing spreading and resulting in a more controlled shape.

On the flip side, if your cookies are turning out too dry, it may be an indicator that you've overmixed the dough or mismeasured the flour. i always recommend spooning flour into your measuring cup and leveling it off with a knife instead of scooping straight from the bag, which can pack flour and lead to excess.

Flavor Variations to Try

While the classic limoncello and lemon combination is enchanting, there’s always room for creativity. Experimenting with flavored extracts can add a unique twist. Adding a splash of almond extract complements the lemon beautifully, creating an Italian cookie reminiscent of biscotti. Start with 1/2 teaspoon and adjust according to your taste preference.

Another delightful variation is to incorporate fresh blueberries or raspberries into the dough. Adding approximately a cup of fresh berries can introduce a burst of flavor and change the overall profile of the cookie. Just be cautious not to overload the dough, as it may affect the cookies' structure and baking time.

Scaling the Recipe

If you're looking to make a larger batch for a gathering or party, this recipe scales up easily. Doubling or even tripling the ingredients can be done without much adjustment. Just keep an eye on the baking time, as multiple trays may affect heat distribution in the oven, requiring you to rotate trays halfway through for even baking.

Conversely, if you want to make a smaller batch, it's simple to halve the ingredients. However, remember that not all ingredients scale perfectly—particularly eggs. If halving yields a non-whole number of eggs, using one large egg is sufficient for this recipe, as it will still provide the necessary moisture and binding.

Questions About Recipes

→ Can I use another type of alcohol instead of limoncello?

Yes, you can replace limoncello with any citrus-flavored liqueur or even omit it for a non-alcoholic version.

→ How should I store these cookies?

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

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to two months. Just thaw it in the fridge before baking.

→ What can I substitute for butter?

You can use a vegan butter alternative or coconut oil for a dairy-free version.