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Limoncello Cookies

Meyer Limoncello cookies

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A buttery lemony cookie that is just plain Yummy!


For the Cookie:

2 1/2 Cups All Purpose Flour

1/2 Teaspoon Baking Soda

3/4 Teaspoon Salt

3/4 Cup Butter – A stick and a half

1 Cup Granulated Sugar

1 Egg

1/4 Cup Limoncello

1 Teaspoon Vanilla

For the Glaze:

1 Cup Powdered Sugar

2 Tablespoons Limoncello

1 Tablespoon Lemon Juice


For the Cookies:

Preheat oven to 375

Cream the Butter and Sugar together until fluffy.

Add the Egg, Limoncello and Vanilla and mix until well combined.

In a smaller bowl combine the flour, baking soda and salt.

Add to the butter mixture in increments until it is all well combined.

Line a cookie sheet with parchment paper.

Using a medium scoop, scoop out some of the dough and roll into a ball with your hands.

Place it on the cookie sheet and flatten slightly.

Bake at 375 for 8-10 minutes, until the cookies are set and slightly golden on top.

Let cool 10 minutes before removing them to cooling racks.

For the Glaze:

Combine the Powdered Sugar, Limoncello and lemon juice mixing until smooth.

Dip the cookies into the glaze and replace on cooling rack.

The glaze should harden in 5-10 minutes so you can stack the cookies.




If you have the time, chill the dough for 30 minutes, it makes it a little easier to work with!  If you don’t have the time, don’t worry it makes no difference to the quality of the cookie.