Description
These soft, chewy Limoncello Cookies are bursting with vibrant citrus flavor, enhanced by a luscious limoncello glaze. They are perfectly balanced, making them a delightful treat for any occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/4 cup (60ml) limoncello liqueur
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Glaze:
- 2 cups (240g) powdered sugar
- 3–4 tablespoons limoncello liqueur
Instructions
- 1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (2-3 minutes).
- 2. Add Wet Ingredients: Beat in the egg, 1/4 cup limoncello, vanilla extract, and lemon zest until just combined.
- 3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
- 4. Chill Dough: Cover the dough and refrigerate for at least 1 hour, or up to overnight.
- 5. Preheat Oven & Scoop: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto baking sheets, spacing them 2 inches apart.
- 6. Bake Cookies: Bake for 9-12 minutes, or until edges are lightly golden and centers are set but still soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 7. Prepare Glaze: Whisk powdered sugar and 3-4 tablespoons limoncello until smooth. Adjust liquid or sugar for desired consistency.
- 8. Glaze Cookies: Once cookies are completely cool, dip or drizzle with the limoncello glaze. Let set before serving.
- Prep Time: 20 mins
- Cook Time: 10-12 mins