INGREDIENTS
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Limoncello liqueur
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
DIRECTIONS
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy.
- Add the lemon juice, Limoncello liqueur, and vanilla extract to the butter mixture. Mix well to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a slightly flattened shape.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, lightly dust the cookies with powdered sugar for a beautiful finishing touch.
- Serve and enjoy these delightful Limoncello Cookies with a cup of tea or coffee, or share them with family and friends.
