Limoncello Cookies

5 from 4 votes

These lemon cookies will melt in your mouth. They are tart and sweet thanks to the additional of limoncello and made gluten free and dairy free.

Prep Time: 15

Cook Time: 12

Chilling Time: 4

Total Time: 4 27

Servings: 28

Calories: 139 kcal

2 teaspoon (2 teaspoon) Lemon Zest
¾ Cup (150 g) Sugar
¾ Cup (170.25 g) Vegan Butter use vegan or regular butter
1 (1) Egg
½ teaspoon (0.5 teaspoon) Vanilla
2 Tablespoon (2 Tablespoon) Limoncello Liqueur sub lemon juice for non-alcoholic
¼ teaspoon (0.25 teaspoon) Salt
2 ¼ Cup (333 g) Gluten Free 1-to-1 Flour Blend (333 grams) I use Bob's Red Mill

2 Cup (240 g) Powdered Sugar sifted
6 Tablespoon (6 Tablespoon) Limoncello Liqueur sub lemon juice for non-alcoholic
1 Tablespoon (1 Tablespoon) Lemon Zest

Combine lemon zest and sugar in a small bowl. Use your fingers to rub the zest into the sugar to impart the lemon oils.
2 teaspoon Lemon Zest, ¾ Cup (150 g) Sugar
Combine lemon sugar and butter in the bowl of an electric mixer. Beat on medium speed for 3 minutes until light in color and fluffy. Scrape down the bowl.
¾ Cup (170.25 g) Vegan Butter
Add the egg, vanilla and limoncello and beat another 60 seconds until combined. Scrape down the bowl.
1 Egg, ½ teaspoon (0.5 teaspoon) Vanilla, 2 Tablespoon Limoncello Liqueur
Turn the mixer to the lowest speed. Add the flour and salt. Mix until all of the dry ingredients are incorporated.
¼ teaspoon (0.25 teaspoon) Salt, 2 ¼ Cup (333 g) Gluten Free 1-to-1 Flour Blend
Cover the mixing bowl with plastic wrap and refrigerate for 4 hours up to overnight.
Preheat oven to 350 °F (177 °C) degrees. Line two baking sheets with parchment paper.
Remove chilled dough from the refrigerator and scoop into balls about the size of a golf ball. Place onto prepared baking sheet. Flatten using your hand or a cookie stamp. The cookies will not spread much so you can space them about an inch apart.
Bake in preheated oven for 10-12 minutes until cookies are setup but not browned on top.
Remove from oven and cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

Sift powdered sugar into a small bowl.
2 Cup (240 g) Powdered Sugar
Add the limoncello and lemon zest to the sugar. Mix together until smooth.
6 Tablespoon Limoncello Liqueur, 1 Tablespoon Lemon Zest
Working one at a time, dip the cookies into the glaze and then place them on a wire rack to dry. Once the glaze has dried, the cookies can be stored in an airtight container.

Storage: Store cookies in an airtight container at room temperature for 3-4 days.

Freezing: Package into a freezer container with as much as removed as possible. Freeze up to 2 months. Bring to room temperature before serving.