Nonna’s Limoncello Crinkle Cookies

Transport yourself to the sunny shores of Italy with these soft, flavorful and beautifully crumbly cookies infused with the subtle refinement of Limoncello liqueur.

Nonna suggests this recipe as a delicious dessert to enjoy with coffee or tea, and they are perfect to give as gifts or simply enjoy.

Why Nonna Suggests This Recipe

Nonna loves this recipe because it combines the bright, citrusy flavor of Limoncello with a delicate, melt-in-your-mouth texture.

The cookies’ powdered sugar coating gives them an elegant appearance, and the “crinkle” effect is always a conversation starter. It’s an easy yet impressive treat!

 

Time Details

• Preparation Time: 15 minutes
• Cooking Time: 13 minutes
• Total Time: 28 minutes (plus 30 minutes optional resting time)

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Ingredients

For 20 cookies:

• ½ cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 3 tablespoons Limoncello liqueur
• 2 cups all purpose flour
• 1 tablespoon cornstarch (optional)**
• 1 teaspoon baking powder
• 1 pinch of salt

For the topping:

• ⅓ cup powdered sugar

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Step-by-Step Instructions

1. Prepare the Dough:
   • In a large mixing bowl, whip the softened butter, granulated sugar, and egg using a hand mixer or whisk until light and creamy.
   • Add the Limoncello liqueur and mix well.
2. Incorporate Dry Ingredients:
   • Gradually fold in the flour, cornstarch, baking powder, and salt. Stir with a spoon until the dough is smooth and well combined.
   • If possible, cover the dough and let it rest in the refrigerator for at least 30 minutes. This helps enhance the texture and makes handling easier.
3. Shape the Cookies:
   • Preheat your oven to 350°F (180°C).
   • Line a baking sheet with parchment paper.
   • Form the dough into small balls about the size of walnuts (approximately 1 tablespoon each).
4. Coat the Cookies:
   • Roll each ball in powdered sugar, ensuring a generous coating. For an extra crinkle effect, first roll the balls in granulated sugar, then powdered sugar.
5. Bake the Cookies:
   • Arrange the sugar-coated balls on the prepared baking sheet, spacing them slightly apart.
   • Bake in the preheated oven for 13 minutes or until the edges are set but the cookies remain soft in the center.
6. Cool and Serve:
   • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

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Nutritional Facts (Per Cookie)

Nutrient	Amount
Calories	105
Total Fat	4.5g
Saturated Fat	2.5g
Cholesterol	20mg
Sodium	45mg
Total Carbohydrates	14g
Sugars	10g
Protein	1.2g

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Tips and Tricks by Nonna

1. Rest the Dough: Resting the dough in the refrigerator for at least 30 minutes makes the cookies easier to shape and enhances the crinkle effect.
2. Double Sugar Coating: For a more pronounced crinkle, roll the cookie dough balls first in granulated sugar and then in powdered sugar. This layering helps accentuate the cracks.
3. Storage: Store the cookies in an airtight container for up to one week. They also freeze beautifully for up to a month.
4. Flavor Variations: Experiment by adding a pinch of vanilla or a splash of almond extract for a twist on the classic Limoncello flavor.

Buon appetito!

**

Role of Cornstarch in the Recipe

If cornstarch is added: Cornstarch acts as a softening agent and contributes to the delicate, crumbly texture of the cookies. It softens the texture of the cookie by reducing the formation of gluten in the dough, resulting in a more “melt-in-your-mouth” experience. It also helps achieve an even smoother dough and improves the appearance of the cookies by giving them a fine, powdery finish.

If you don’t add cornstarch: Without cornstarch, the cookies will still be delicious, but slightly less tender and more sturdy in texture. They may have a slightly harder bite and not be as crumbly. The difference is subtle, but the cookies will still retain their characteristic soft center and crisp coating of powdered sugar.

Nonna’s Pro Tip:

If you’re after that ultra-soft, almost cloud-like texture, the cornstarch is your secret weapon. For a heartier texture that holds up a bit more, you can skip it. Either way, these cookies bring a touch of Italy to your kitchen! Buon appetito!

Limoncello Crinkle Cookies

Transport yourself to the sunny shores of Italy with these soft, flavorful and beautifully crumbly cookies infused with the subtle refinement of Limoncello liqueur.

Nonna suggests this recipe as a delicious dessert to enjoy with coffee or tea, and they are perfect to give as gifts or simply enjoy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Course Italian Cookies

Cuisine Italian

Servings 20 Cookies

Notes

Ingredients

For 20 cookies:

• ½ cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 3 tablespoons Limoncello liqueur
• 2 cups all purpose flour
• 1 tablespoon cornstarch (optional)**
• 1 teaspoon baking powder
• 1 pinch of salt

For the topping:

• ⅓ cup powdered sugar

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Step-by-Step Instructions

1. Prepare the Dough:
   • In a large mixing bowl, whip the softened butter, granulated sugar, and egg using a hand mixer or whisk until light and creamy.
   • Add the Limoncello liqueur and mix well.
2. Incorporate Dry Ingredients:
   • Gradually fold in the flour, cornstarch, baking powder, and salt. Stir with a spoon until the dough is smooth and well combined.
   • If possible, cover the dough and let it rest in the refrigerator for at least 30 minutes. This helps enhance the texture and makes handling easier.
3. Shape the Cookies:
   • Preheat your oven to 350°F (180°C).
   • Line a baking sheet with parchment paper.
   • Form the dough into small balls about the size of walnuts (approximately 1 tablespoon each).
4. Coat the Cookies:
   • Roll each ball in powdered sugar, ensuring a generous coating. For an extra crinkle effect, first roll the balls in granulated sugar, then powdered sugar.
5. Bake the Cookies:
   • Arrange the sugar-coated balls on the prepared baking sheet, spacing them slightly apart.
   • Bake in the preheated oven for 13 minutes or until the edges are set but the cookies remain soft in the center.
6. Cool and Serve:
   • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Keyword limoncello, limoncello cookies, limoncello crinkle cookies,

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