Easy Limoncello Cookies Recipe | Biscotti al Limoncello

Limoncello cookies recipe is a small kindness cake made with lemon and limoncello. They are very simple to make and usually served after lunch accompanied by a glass of limoncello cream. They are also good to enjoy in the afternoon to sweeten the day a little!

Cookies are definitely among the most classic desserts that are prepared in every part of the world.  They are very simple to make and require the use of a few simple ingredients that are easy to find. Thanks to their worldwide spread, cookies can be made in different ways, with many ingredients, and with many variations.

Limoncello Cookies Recipe

biscotti al limoncello

Limoncello is a liqueur that originated in Italy. Perfect as it is and as an ingredient to cocktails. Additionally, this liqueur can also be a perfect ingredient in baking too. One of the recipes where we can use the yellow liqueur is with limoncello cookies. They are like your sugar cookies- with a twist.

Limoncello cookies are crumbly biscuits flavored with a fragrant and tasty lemon liqueur made at home. A unique flavor to the simple and delicious biscuits typically enjoyed between meals or at any time of the day. These sweets have the appearance of the classic “cracked” biscuits, that is they have some “cracks” on the surface, a characteristic that is given by the yeast contained in the dough.

Limoncello biscuits are baked sweets ideal also in summer. In fact, their fresh lemon flavor makes them perfect in every season. Even when you prefer fresh desserts and you will willingly set aside the oven, the aroma of the fragrant lemon calls you to have one.

Limoncello biscuits are a very simple recipe to prepare, which can easily be replicated in a very short time.

These cookies are popular and are often served at weddings.

In this recipe, we will see in particular how to prepare cookies with limoncello.

Limoncello Cookies

A perfect complement to coffee or tea, these biscuits are crumbly and fragrant. Deliciously appealing to taste and to sight.

Recipe Type Dessert
Course Italian
Keyword biscotti, cookies, limoncello
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 30 minutes
Servings 30 biscuits
Author Ventura Limoncello


  • 250 g flour 00
  • 100 g sugar
  • 50 g butter
  • 1 egg
  • 1/2 sachet baking powder
  • 50 ml Limoncello
  • 1 lemon


  1. In a bowl, place the flour and baking powder in the center with the sugar, the butter cut into small pieces, the grated rind of a lemon and the egg.

  2. Start to work the ingredients from the center, gradually incorporating all the flour, then add the juice of half a lemon and limoncello.

  3. Work the dough until it forms a ball that you will put in the fridge to rest for 30 minutes.

  4. Take now the dough and form balls as large as a nut that you will roll in a saucer in which you have put some granulated sugar.

  5. Place the limoncello biscuits so obtained on a baking tray covered with parchment paper, distancing well from each other and bake in a preheated oven at 170 °

  6. Bake the biscuits for about 10 minutes or until they are just golden.

  7. Allow to cool and then serve with a nice glass of iced limoncello.

limoncello cookies recipe body


Limoncello cookies can be decorated in many different ways. First is glazed, where 2 tsp of limoncello is added to 1/4 cup confectioner’s sugar. Lemon zest can also be added on top for extra garnishing.

To make the glaze:

First, combine the 3/4 cup powdered sugar and the 5 teaspoons of limoncello in a small mixing bowl. The glaze consistency should be a little bit on the thin side.

Then cover each cookie with a thin layer of glaze. Dust with sugar and a bit of lemon zest if desired.

Note: For a thinner glaze, just add a bit more limoncello to the mixture until you have achieved the desired consistency.

Another variation is adding candied lemons on top of the cookies for a more appealing look.

Additionally, for a simpler version of the Limoncello cookie recipe, roll the dough into a 2″ by 12″ logs. Cover the dough with plastic wrap and then refrigerate 2 hours. Then remove the wrap when you’re ready to bake. Lastly, slice the dough into 1/3″ thick.

Finally, when it comes time to garnishing simply use a pinch of grated lemon zest, or yellow sprinkles, or cluster of yellow sugar pearls.


You can store your biscuits in a tin box or in the freshness-saving bags. In this way, it will also be easy to carry them in your bag or backpack.

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