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Lemon cookies stacked on a table.

Gluten Free Limoncello Italian Lemon Meltaway Cookies

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.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time: 4 hours
Total Time: 4 hours 27 minutes
Servings: 28
Calories: 139kcal

Ingredients

For the cookies

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

For the lemon glaze

  • 2 Cup Powdered Sugar sifted
  • 6 Tablespoon Limoncello Liqueur sub lemon juice for non-alcoholic
  • 1 Tablespoon Lemon Zest

Instructions

For the cookies

  • 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 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 Vegan Butter
  • Add the egg, vanilla and limoncello and beat another 60 seconds until combined. Scrape down the bowl.
    1 Egg, ½ 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 Salt, 2 ¼ Cup 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 350F 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.

For the lemon glaze

  • Sift powdered sugar into a small bowl.
    2 Cup 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.
Nutrition Facts
Gluten Free Limoncello Italian Lemon Meltaway Cookies
Amount per Serving
Calories
139
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
6
mg
2
%
Sodium
 
62
mg
3
%
Potassium
 
5
mg
0
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
1
g
2
%
Vitamin A
 
240
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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