Soft Limoncello Sugar Cookies

Name: Soft Limoncello Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1/4 cup limoncello liqueur; 2 teaspoons lemon zest; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons limoncello; 1 teaspoon lemon juice

Highlighted under: Oven-Crafted Sweets

I absolutely love baking, and these Soft Limoncello Sugar Cookies are one of my favorite treats to whip up! Infused with the vibrant essence of limoncello, they boast a delightful citrus flavor that brightens up any occasion. The texture is incredibly soft and melt-in-your-mouth, making them irresistible. They're perfect for gatherings, gifts, or simply when I'm craving a sweet escape. Each bite is a reminder of sunny days—definitely a recipe I love to share with friends and family!

Created by

Riley Dawson

Last updated on 2026-01-24T09:58:14.590Z

When I first tried making these cookies, I was amazed at how the limoncello brought such a refreshing twist to the classic sugar cookie. The key is to let the dough chill for at least an hour; this helps the flavors meld beautifully and gives the cookies that soft, pillowy texture we all love.

I've found that adding a little zest from the lemon peel really elevates the flavor even further, making these cookies a standout treat. Plus, the glaze on top adds a delightful sweetness that ties everything together. Perfect for sharing or indulging all by yourself!

Why You'll Love These Cookies
Zesty limoncello flavor that brightens your day
Soft and chewy texture that melts in your mouth
Perfect for any occasion or as a delightful gift

Mastering the Dough

The key to achieving the perfect texture for these Soft Limoncello Sugar Cookies lies in the creaming process. Be sure to cream the softened butter and sugar until the mixture is light and fluffy, which typically takes 3 to 5 minutes. This essential step incorporates air into the mixture, giving your cookies that melt-in-your-mouth softness. If you're short on time, you can use a hand mixer, but I find that a stand mixer does the job more efficiently and uniformly.

Limoncello, the star of this recipe, not only infuses the cookies with a zesty flavor, but it also contributes to their moisture. If you want to modify the recipe slightly, opt for a homemade limoncello or a lemon extract for a non-alcoholic alternative. Just remember, if you substitute lemon extract, use only half the amount because it's more concentrated in flavor.

Glazing for Perfection

The glaze adds an extra layer of zesty brightness that balances the sweetness of the cookies. When mixing the powdered sugar, limoncello, and lemon juice, aim for a smooth consistency. If the glaze is too thick, add lemon juice a teaspoon at a time until the desired pourable texture is achieved. Conversely, if it’s too runny, simply add a bit more powdered sugar. It should drizzle easily over the cookies and set into a shiny finish that’s appealing to the eye.

After glazing, let the cookies sit for at least 15 minutes to allow the glaze to set properly. This not only helps the presentation but also prevents the glaze from smudging when stacking or serving the cookies. For a fun variation, consider adding lemon zest to the glaze to enhance the citrus flavor even further.

Ingredients

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 cup limoncello liqueur
2 teaspoons lemon zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the Glaze

1 cup powdered sugar
2 tablespoons limoncello
1 teaspoon lemon juice

Instructions

Prepare the Dough

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the limoncello and lemon zest. In another bowl, combine the flour, baking powder, and salt, then gradually add to the wet mixture, mixing until just combined.

Chill and Bake

Cover the dough and refrigerate for at least 1 hour. Preheat your oven to 350°F (175°C). Line Baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

Prepare the Glaze

While the cookies cool, whisk together the powdered sugar, limoncello, and lemon juice until smooth. Drizzle the glaze over the cooled cookies.

Pro Tips

For an extra flavor kick, add more lemon zest to the glaze as well. These cookies freeze well
just make sure to store them in an airtight container!

Storing and Freezing

These Soft Limoncello Sugar Cookies can be stored at room temperature for up to a week in an airtight container. This keeps them fresh while maintaining their soft texture. To prevent them from sticking together, I like to place a piece of parchment paper between layers of cookies. If you want to enjoy them later, consider freezing the unbaked dough. Simply scoop the cookies onto a baking sheet, freeze until solid, and then transfer them to a zip-top bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.

If you choose to freeze the baked cookies, they can last for up to 3 months. Just make sure they’re fully cooled and stored in a freezer-safe container. For a quick treat, pop them in the microwave for about 10-15 seconds to soften them back up. This way, you can enjoy the bright, fresh taste of limoncello anytime!

Troubleshooting Tips

If your cookies spread too much while baking, it’s likely that the dough was too warm. Be sure to chill the dough for at least an hour, as this firms up the butter and helps maintain shape. Additionally, if you find your cookies turning out too dry, check that you’re accurately measuring the flour. Spoon the flour into the measuring cup and level it off rather than scooping it directly, which can lead to adding too much flour.

Another common issue is cookies that are too hard. Overbaking is usually the culprit here. Keep a close watch during the last few minutes of baking; the cookies should be just set around the edges but still soft in the center. They’ll firm up as they cool, ensuring the right chewy texture.

Questions About Recipes

→ Can I substitute limoncello with something else?

Yes, you can use lemon juice or a lemon extract for a similar flavor, but the cookies won't have the same depth.

→ How should I store these cookies?

Keep them in an airtight container at room temperature for up to a week, or freeze for up to three months.

→ Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend, and the cookies will still turn out delicious.

→ What can I use instead of powdered sugar for the glaze?

If you prefer a healthier option, you could blend regular sugar until fine and use it instead, though it may not be as smooth.