Limoncello cookies are airy and lightly sweet with a hint of lemon flavor. They are the perfect spring or summer cookie.
Limoncello is one of my newer favorite liqueurs. This Italian creation is so fresh and summery, I am always looking for ways to use it. So when I recently brought a bottle home from the store, these cookies were the first thing I made. Once you try them, you’ll know why!
They start off as simple drop cookies, dough you just scoop onto the cookie sheet and bake.
Then you whisk together an easy glaze, with more of that heavenly limoncello.
Brush it over the tops of the cooled cookies.
Little clouds of lemony goodness right there.
- 2 c all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 stick (1/2 c) unsalted butter, room temperature
- 1 c sugar
- 1 egg
- 1 c ricotta cheese
- 1 tsp vanilla extract
- 1 1/2 Tb limoncello liqueur
- 1 tsp lemon juice
- For the Glaze:
- 2 Tb limoncello liqueur
- 1/2 tsp vanilla extract
- 2/3 c powdered sugar
- 1 tsp lemon zest
- To begin, preheat your oven to 350 degrees.
- In a bowl, combine the flour, salt, baking soda and baking powder. Stir to combined. Set that aside for now.
- In your mixing bowl, beat together the sugar and butter until they are nice and fluffy.
- Add in the egg and ricotta cheese, beating until fluffy again.
- Add in the vanilla, limoncello and lemon juice, mix until combined.
- Add in your dry ingredients and mix until just combined and smooth.
- Scoop the dough onto a parchment paper lined cookies sheet or stone by tablespoons about an inch and a half apart.
- Bake these for 9-11 minutes or until just slightly golden on the edges.
- Slide the parchment paper with the cookies onto a cooling rack and let them cool for 2 minutes before removing them from the paper to finish cooling.
- Repeat with the remaining cookie dough.
- Once the cookies are all baked and cooled, whisk the glaze ingredients together in a small bowl until smooth. Brush the cookies with the glaze.
When I bake cookies, I always use two sheets of parchment paper. One on the cookie sheet as it bakes, and a second for me to prepare the next sheet of cookies. When one batch is done, I slide the parchment paper, cookies and all onto a cooling rack. Then I slide the second sheet of cookie dough onto the hot baking stone (sheet) for the next one. This allows me to bake one sheet after another without having to wait for a sheet of hot cookies to cool before I can use the pan again. It cuts my cookie-making time in half because there is no "down time" between sheets of cookies.
Nutrition InformationYield 38 Serving Size 1 cookie
Amount Per Serving Calories 90 Total Fat 3g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 1g Cholesterol 13mg Sodium 82mg Carbohydrates 13g Fiber 0g Sugar 8g Protein 2g
This recipe was also shared at Southern Plate’s Meal Plan Monday