Description
Warm, sun‑kissed Limoncello Cookies are a delightful Italian treat that combine buttery shortbread with a bright lemon‑limoncello glaze. Perfect for parties, brunch, or an elegant dessert, these cookies bring a burst of citrus flavor and a hint of sweet liqueur that will transport your taste buds to the Amalfi Coast.
Ingredients
Scale
- 1 1/4 cups all‑purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 tablespoon grated lemon zest
- 1 1/2 cups powdered sugar
- 5 tablespoons Limoncello
- 1 tablespoon lemon juice
- 24 candied lemon wheel garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl whisk together the flour, sea salt, and lemon zest.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla, mixing until just combined.
- Gradually incorporate the dry ingredients, mixing until a soft dough forms.
- Using a tablespoon or small ice‑cream scoop, place dough balls onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- While the cookies cool, prepare the glaze: whisk powdered sugar, Limoncello, and lemon juice until smooth.
- Drizzle the glaze over cooled cookies and top each with a candied lemon wheel or a few sugar pearls.
- Allow the glaze to set before serving.
Notes
For a brighter flavor, use fresh lemon zest and high‑quality Limoncello. If you prefer a softer texture, chill the dough for 30 minutes before baking. These cookies store well in an airtight container for up to a week, and the glaze can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: B
- Method: Baking
- Cuisine: Italian
Keywords: lemon, limoncello, dessert, cookie