Limoncello Cookies Made From Homemade Limoncello
  • 1¼ cup flour
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • grated lemon zest of 1 lemon
  • 1½ cups powdered sugar
  • 5 tablespoons limoncello
  • 1 tablespoon lemon juice
  • zest of 1 lemon for garnish on frosting
  1. In a medium bowl, combine salt and flour. Set aside.
  2. With a mixer cream together butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined, then vanilla and the zest.
  3. With mixer on medium low, slowly add the flour/salt combo. Mix until the flour starts to incorporate. Don't over mix, cookie will be tough.
  4. roll dough into a 2"x 12" log, ( it will be soft at this point) or oval to resemble eggs. Cover with plastic wrap and refrigerate for at least 2 hours. ( refrigeration is key, dough needs to be firm).
  5. When ready to bake remove wrap and slice dough into ⅓ thick cookies, place on parchment and bake at 350 for 13-17 minutes. You want the edges to become golden. Cool before icing on wire racks.
  7. In a medium bowl, combine powdered sugar, limoncello and lemon juice. Stir until fluid but thick.
  8. Brush or dip cookies into frosting, garnish with zest and allow to dry about 10 minutes.
  9. Makes 24 cookies but I would double or triple this recipe!
  10. Recipe adapted from, In Sock Monkey Slippers
Recipe by Proud Italian Cook at