Limoncello Cookies

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Limoncello cookies are airy and lightly sweet with a hint of lemony flavor. They are refreshingly different kind of cookie.

Limoncello cookies are airy and lightly sweet with a hint of lemon flavor. They are refreshingly different kind of cookie.

Limoncello is an Italian liqueur with a fresh and summery flavor. It lends an incredible flavor to these cookies and makes the lemony flavor sing.

To Make This Recipe You Will Need:

To begin, preheat your oven to 350°(F).

In a bowl, combine all-purpose flour, salt, baking soda, and baking powder. Stir those together and then set it aside for now.

In your mixing bowl, beat together granulated sugar and unsalted, room temperature butter until they are nice and fluffy.

Add in egg and ricotta cheese, beating until fluffy again.

ricotta cheese in a measuring cup

Add in the vanilla, limoncello, and lemon juice and 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 2 inches apart.

limoncello cookie dough on parchment paper

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 on the rack.

Repeat this with all of the remaining cookie dough.

Once the cookies are all baked and cooled, whisk glaze ingredients together in a small bowl until smooth.

lemon glaze in a mixing bowl with a whisk

Brush the cookies with the glaze.

brushing lemon glaze on limoncello cookies

Look at these little clouds of lemony goodness right there.

Limoncello cookies on a cooling rack

Enjoy!

Limoncello cookies are airy and lightly sweet with a hint of lemon flavor. They are refreshingly different kind of cookie.

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Limoncello cookies are airy and lightly sweet with a hint of lemon flavor. They are refreshingly different kind of cookie.
Italian inspired Limoncello Cookies from Cosmopolitan Cornbread

Limoncello Cookies

Constance Smith – Cosmopolitan Cornbread
Limoncello cookies are airy and lightly sweet with a hint of lemony flavor. This recipe makes about 3 1/2 dozen cookies.
5 from 19 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Cookies and Bars, Sweets, Treats & Desserts
Cuisine Italian
Servings 42
Calories 84 kcal

Ingredients
  

For the Glaze:

Instructions
 

For the Cookies

  • To begin, preheat your oven to 350°(F).
  • 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 and 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 two inches 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.
  • Cool the cookies fully before making the glaze.

For the Glaze

  • Place the used parchment paper under the cooling rack with the cookies, to catch the drips and make clean-up easier.
  • Combine all of the glaze ingredients in a small mixing bowl and whisk them all together until smooth.
  • Brush the cookies with the glaze.
  • Allow the glaze to dry and set-up before storing cookies in an airtight container.
  • Enjoy!

Notes

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

Calories: 84kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 85mgPotassium: 15mgFiber: 0.2gSugar: 7gVitamin A: 99IUVitamin C: 0.1mgCalcium: 26mgIron: 0.3mg

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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This recipe was originally written and published in 2016, updated in 2024.

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5 from 19 votes (3 ratings without comment)

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16 thoughts on “Limoncello Cookies”

  1. I had leftover limoncello that I had gotten when I went to Italy and I particularly don’t like to drink it alone and I found this amazing recipe! It is so amazing and light and love the lemony flavor! So delicious!!

    Reply
  2. I’ll bake and take. The hubs isn’t fond of lemon stuffs, but I can’t get enough of it! These are going in the oven soon.

    Reply
    • We love lemoncello, a fast dessert for company to go along with these yummy cookies. Lemon curd, add some lemoncello to it to thin out a little, pour over vanilla ice cream and place one of your cookies along side it.

      Reply