Easy Limoncello Italian Cookies

These Italian Limoncello Cookies are full of the best lemon flavor! Easy to prepare with a hint of limoncello liqueur, a crunchy and soft texture that is covered in a delicious glaze before serving!

These limoncello cookies have a burst of citrus flavor that is sure to brighten your day! They are a traditional Italian biscuit, just like these Italian lemon biscuits, made with simple ingredients but show amazing results.

Kind of like my lemon sugar cookies, but the hint of limoncello adds a unique, savory flavor to this easy and irresistible cookie recipe! Covered in a limoncello glaze that adds an even sweeter, more refreshing flavor, these cookies are perfect for your next party or get-together.

Because you will love this recipe

Traditional limoncello biscuit recipe: Made with simple ingredients, this authentic Italian cookie is easy to make yet has the best bright lemon flavor.
Flavor plus texture: Limoncello and fresh lemon add an amazing lemon flavor to these cutout cookies and with a delicious buttery texture they almost melt in your mouth.
Special occasion: Lemon biscuits with limoncello liqueur are often served during holidays like Easter or on a Christmas biscuit tray alongside amaretti, Italian ricciarelli or Italian butter biscuits, but to be honest I make them often throughout the year .

Ingredients of the limoncello biscuits recipe

All purpose flour: At least 11% protein for structure.
Egg yolks: Only room temperature egg yolks are used to add richness to the cookie dough.
Butter: For better flavor, use butter in these cookies.
Granular sugar: Adds a sweet taste to balance the tart lemon.
Vanilla Extract: Pure vanilla extract adds an additional rich flavor.
limoncello: I used homemade limoncello, but a bottle of store-bought limoncello will work too.
Half and half cream: This also helps create a softer cookie texture.
Fresh lemon zest: This brings out the citrus notes in the cookies. Organic lemons are best, if possible.
Salt: A pinch is enough but if using unsalted butter add ¼ teaspoon salt.
Limoncello glaze: Powdered sugar, limoncello and cream.

Substitutions and variations

Lemon glaze: If you want, use the lemon icing from my lemon shortbread cookies!
Limoncello ricotta biscuits: If you like these ricotta and orange biscuits, replace the orange with lemon and add the limoncello icing.
Perfect: Use leftover biscuits to make this lemon mascarpone dessert.
Side: Add a few yellow sugar sprinkles on top of the icing or add some candied lemon peels for a refreshing presentation.

How to prepare limoncello biscuits

To start, mix the egg yolks, butter and salt in a small bowl, then cool.

Egg yolks, butter and juice in a small white bowl.

Next, mix in the lemon zest, limoncello and vanilla. Let the mixture rest.

In the bowl of a stand mixer, whisk together the flour and sugar. Add the cold butter mixture and zest mixture, then combine on low speed. The dough will be crumbly! Increase the mixer speed and add the half-and-half cream a tablespoon at a time until smooth.

Transfer the dough to a lightly floured surface and knead until it forms a soft, firm dough. Wrap in cling film and cool.

Roll out the dough on a lightly floured flat surface to ¼ inch thickness and cut out with medium cookie cutters, then place on baking sheets lined with baking paper and let cool.

Roll out the dough and cut it onto a baking tray.

Bake cookies until edges begin to turn golden. Cool in the pan, then move to a wire rack to cool completely before drizzling with the limoncello glaze.

Cooking tips

Respect the rest and cooling times: To best enjoy the limoncello biscuits, follow all directions for resting the egg mixture, infusing the limoncello mixture and chilling the dough.
Scrape down the sides of the bowl: As you mix the lemon mixture with the egg and flour mixture, scrape the sides of the bowl frequently to ensure a well-blended mixture.
Avoid overmixing the dough: The result will be hard biscuits.
Floured hands: The dough may be sticky even after cooling. Flouring your hands will make working easier.
Don’t overbake the cookies: Every oven is different! The biscuits are cooked when they are dry and golden on the edges.
Cool completely before frosting: Otherwise the icing will run off!

Storage and freezing

Shop: Once the icing has set, store the limoncello biscuits in an airtight container for up to a week. Use wax paper between layers to prevent sticking.
Freezing cookie dough: Skip cutting out cookies and Quickly freeze the dough balls on a parchment paper-lined baking sheet, then transfer the frozen dough to a freezer-safe bag. Freeze for up to 3 months. Thaw completely before cooking.
Freezing baked cookies: Freeze unfrosted baked cookies in an airtight container for up to two months. Defrost, then cover with icing to taste and enjoy.

Recipe FAQs

What are limoncello biscuits?

Originating from Southern Italy, Italian limoncello biscuits are often served at parties or weddings. They also make an appearance on Christmas cookie trays during the holidays and have a delicious light lemon flavor with the unique flavor of limoncello.

What is limoncello?

Limoncello is made by soaking lemon peels in alcohol to extract the lemon oil which is then mixed with simple syrup. This Italian liqueur is smooth with an intense lemon flavor and is often served chilled in small glasses after a meal.

Can it be cooked with limoncello?

YES! Adding a small amount of limoncello to baked goods gives them a sweet, smooth lemony flavor.

These limoncello cookies are always a favorite in our house, and I hope they become a favorite in yours too! Enjoy.

Other lemon recipes

2 cups all-purpose flour (at least 11% protein)
2 great egg yolks (room temperature)
7 spoons butter (melted and cooled)
½ cup granulated sugar
½ teaspoon vanilla extract
3½ spoons limoncello
3 spoons half and half cream
1 table spoon Lemon peel
1 pinch salt (if using unsalted butter add ¼ teaspoon salt)

FOR THE ICING

1 cup powdered sugar
2 spoons Limoncello (or 1 tablespoon of limoncello and 1 tablespoon of milk or cream)

Cooking modePrevents the screen from going dark

In a small bowl mix together the egg yolks, butter and salt. Cool for 20-30 minutes.
Mix the zest, limoncello and vanilla, leave to rest for 20-30 minutes.
In the planetary mixer, beat the flour and sugar, add the cold mixture of egg yolks and zest, combine over low heat (it will be crumbly), then increase to speed no. 2 and add half and half a tablespoon at a time until almost combined.
Transfer the dough to a lightly floured flat surface and knead gently until it forms a soft, firm dough. Wrap in cling film and leave to cool for 60 minutes. Roll out on a lightly floured flat surface to ¼ inch thick and cut out with medium cookie cutters, place on baking sheets lined with baking paper.
While the oven is preheating to 350°F/180°C, cool the cookies for 15-20 minutes. Bake for 12 to 15 minutes or until edges begin to turn golden. Remove from the oven and let cool for 10 minutes on the baking tray, then move to a wire rack to cool completely. Serve plain, dusted with icing sugar or drizzled with a limoncello glaze. Enjoy!

If you find the dough too dry, add a little more cream.
Once the icing has set, store the limoncello biscuits in an airtight container for up to a week. Use wax paper between layers to prevent sticking.
Skip cutting out cookies and Quickly freeze the dough balls on a parchment paper-lined baking sheet, then transfer the frozen dough to a freezer-safe bag. Freeze for up to 3 months. Thaw completely before cooking.
Freeze unfrosted baked cookies in an airtight container for up to two months. Defrost, then cover with icing to taste and enjoy.

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