Limoncello Cookies Soft And Chewy

Name: Limoncello Cookies Soft And Chewy
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1/4 cup Limoncello; Zest of 1 lemon; 1 teaspoon vanilla extract; Powdered sugar for dusting

Highlighted under: Sweet Bakehouse

I love crafting these Limoncello Cookies because they perfectly blend the zesty brightness of lemons with a delightful chewiness that melts in your mouth. The infusion of Limoncello not only gives them a unique flavor but also elevates the ordinary cookie experience to something extraordinary. As I bake these, the sweet citrus aroma fills my kitchen, making it a joy to share these treats with friends and family. Trust me, once you try them, they'll become a favorite at every gathering.

Created by

Jasmine Porter

Last updated on 2026-01-22T08:40:11.325Z

In my quest to find the perfect cookie recipe, I came across a Limoncello-infused delight that caught my attention. I loved the way the tartness balanced the sweetness, and I wasn't disappointed. Baking these cookies brought a burst of sunshine into my home.

I experimented with different ratios of sugar and lemon zest, which really enhanced their flavor and texture. What I found made the biggest difference was chilling the dough before baking, which resulted in a perfectly soft and chewy center. I can't wait for you to try these!

Why You'll Love These Cookies
Bright, refreshing lemon flavor that awakens your taste buds
Soft and chewy texture that feels indulgent
Perfect for sharing at gatherings or enjoying with tea

Mastering the Chilling Process

Chilling the dough for at least 30 minutes is essential for achieving the ideal texture in these Limoncello Cookies. This step allows the fat in the butter to solidify, which helps create a chewier center and prevents the cookies from spreading too much while baking. If you find that your dough is too sticky after mixing, you may want to chill it for an additional 15 minutes to make it easier to handle and scoop.

When chilling, be sure to cover the dough tightly with plastic wrap to prevent it from drying out or absorbing odors from your refrigerator. I often recommend forming the dough into a disk before chilling, as this allows for quicker cooling and easier scooping later on. Just remember, the longer you chill, the more the flavors meld together.

Baking for the Perfect Finish

The baking time for these cookies is key to achieving the perfect texture. You want to remove them from the oven when the edges are just lightly golden while the centers still look soft and slightly underbaked. They'll continue to firm up as they cool on the baking sheet, so don’t be tempted to leave them in the oven for too long. If you notice that the cookies are still too doughy, try reducing the dough ball size next time to ensure an even bake.

Keep an eye on the cookies in the last few minutes of baking. Ovens can have hot spots, so I recommend rotating the baking sheet halfway through to ensure even baking. If some cookies appear darker than others, you can always give the sheet a gentle jiggle; if they wobble in the center, they likely need a bit more time.

Ingredients

For the Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 cup Limoncello
Zest of 1 lemon
1 teaspoon vanilla extract
Powdered sugar for dusting

Instructions

Prepare the Dough

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, Limoncello, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet mixture, combining gently until just incorporated.

Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for achieving that soft and chewy texture.

Bake the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft.

Finish and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

Pro Tips

For an extra punch of flavor, consider drizzling a Limoncello glaze on these cookies after they cool.

Ingredient Insights

The use of Limoncello not only infuses these cookies with a distinct citrus flavor but also adds moisture, which contributes to their delightful chewiness. If you’re looking for a non-alcoholic alternative, consider using lemon juice combined with a bit of lemon extract to mimic that bright flavor without the alcohol. Just be cautious with the amount, as too much liquid could alter the dough consistency.

Lemon zest is another essential ingredient in this recipe. It packs a concentrated flavor punch and a delightful aroma that brightens up the cookies even more. Always use fresh lemons for zesting, as pre-packaged zest may lack the vibrant flavor you want. A microplane grater works best for fine zest that will evenly distribute throughout the dough.

Serving and Enjoying

Dusting the finished cookies with powdered sugar adds a lovely aesthetic touch and a hint of sweetness that complements the zesty flavor beautifully. For an extra flourish, consider serving these cookies alongside a cup of coffee or tea; their chewy texture pairs wonderfully with warm beverages. If you want to go all out, a lemon-infused whipped cream dip can elevate the experience even further.

Should you have leftovers (which is rare!), these cookies can be stored in an airtight container at room temperature for up to a week. Alternatively, you can freeze them for up to three months. To freeze, arrange the cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a zip-top freezer bag. When ready to enjoy, simply let them thaw at room temperature for about 30 minutes.

Questions About Recipes

→ Can I use lemon juice instead of Limoncello?

While you can substitute lemon juice, it will alter the flavor profile. Limoncello adds a unique sweetness and depth.

→ How do I store the cookies?

Store 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?

Yes, you can substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free.

→ What can I serve with these cookies?

These cookies pair wonderfully with tea, coffee, or even a scoop of lemon sorbet!