Craving a dessert that’s a perfect balance of zesty and sweet? Meet your new favorite treat: Limoncello Raspberry Cookies. These delightful cookies combine the tangy brightness of limoncello liqueur and fresh raspberries with the comforting sweetness of a tender, buttery cookie dough.
Perfect for a springtime gathering, a light summer dessert, or even as a year-round indulgence, these cookies bring a touch of elegance to your table. The tart raspberries add a pop of color and juicy flavor, while the limoncello infuses each bite with a citrusy zing that will leave you reaching for more.
Whether you’re hosting friends, looking for a unique dessert idea, or simply in the mood for some baking therapy, these cookies are guaranteed to impress. Let’s begin baking a batch of these vibrant and flavorful Limoncello Raspberry Cookies!
Why You’ll Love These Cookies
These Limoncello Raspberry Cookies are more than just a sweet treat—they’re a delightful escape to a sunny Italian countryside with every bite. The bright lemon zest, the tangy raspberries, and the creamy glaze come together in perfect harmony, making these cookies a standout choice for any occasion.
So, grab your apron, turn on your favorite playlist, and enjoy baking these heavenly cookies that are sure to brighten your day—and anyone else’s who is lucky enough to try them!
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tablespoons limoncello liqueur (or lemon juice as a substitute)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (lightly mashed or whole, as preferred)
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons limoncello liqueur (or milk/lemon juice for a non-alcoholic option)
- Zest of ½ lemon
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. - Mix the Dry Ingredients:
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. - Add Wet Ingredients:
Beat in the eggs, one at a time, until fully incorporated. Mix in the limoncello, lemon zest, and vanilla extract. - Combine the Mixtures:
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix. - Incorporate the Raspberries:
Gently fold in the raspberries, ensuring they are evenly distributed. Their juices may swirl into the dough, creating a beautiful marbled effect. - Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack. - Prepare the Glaze:
Whisk together the powdered sugar, limoncello, and lemon zest in a small bowl. Adjust the consistency with more liquid or sugar as needed. - Drizzle or Dip:
Once the cookies have cooled completely, drizzle the glaze over the top or dip the tops into the glaze for an extra burst of flavor. Let the glaze set for about 10 minutes before serving.
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the butter and sugar until light and fluffy in a large mixing bowl.
- Beat in the egg, vanilla extract, limoncello, and lemon zest, blending well.
2: Combine Ingredients
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Roll the dough into a rectangular, about 1/4 inch thick, on a floured surface.
3: Add Raspberry Swirl
- Spread the raspberry preserves evenly over the dough, leaving a small border.
- Roll the dough tightly into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4: Slice and Bake
- Slice the chilled dough roll into 1/4-inch thick rounds on the prepared baking sheet.
- Sprinkle the tops with sugar and bake for 10-12 minutes or until the edges are golden.
- Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips for Success
- Use Fresh Raspberries: Fresh raspberries give these cookies their juicy, tart flavor. If using frozen berries, thaw and pat them dry to avoid excess moisture.
- Substitute Limoncello: No limoncello? No problem! Swap it with fresh lemon juice for a non-alcoholic version that’s equally delicious.
- Storage: Store the cookies in an airtight container for up to 3 days. For longer storage, freeze the unglazed cookies and add the glaze before serving.
- Is there a substitute for limoncello?
- Absolutely! Lemon extract or freshly squeezed lemon juice are excellent alternatives.
- Â Why did my swirl pattern blur?
- Blurring often occurs when the dough is overworked or not chilled properly. Ensure the dough is cold before slicing.
Helpful Tips for Limoncello Raspberry Swirl Cookies
- Chilling the Dough: Don’t skip this step! Chilling ensures the cookies hold their shape and develop the perfect swirl.
- Raspberry Preserves: Use a thick jam to prevent excess spreading during baking.
- Even Slicing: Use a sharp knife for clean cuts to preserve the swirl pattern.
There you have it—the perfect recipe for Limoncello Raspberry Swirl Cookies, a delightful treat that’s as visually stunning as it is delicious. Try this recipe today, and let your taste buds revel in the harmony of citrus and berry goodness. Don’t forget to share your experience in the comments or try your own twist on the recipe. Happy baking!
Limoncello Raspberry Cookies
These Limoncello Raspberry Cookies combine the tangy brightness of limoncello liqueur and fresh raspberries with a soft, buttery cookie base. Topped with a citrusy glaze, they’re the perfect treat for any occasion, bringing a touch of elegance and a burst of flavor to your table.
Ingredients
Instructions
-
Prepare the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
-
Whisk together the flour, baking soda, and salt in a medium bowl.
-
In the standing mixer or handheld large mixing bowl, cream the butter and sugar until light and fluffy.
-
Beat in the egg, vanilla extract, limoncello, and lemon zest, blending well.
-
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
-
Roll the dough into a rectangular, about 1/4 inch thick, on a floured surface.Â
-
Spread the raspberry preserves evenly over the dough, leaving a small border.
-
Roll the dough tightly into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
-
Slice and Bake
Slice the chilled dough roll into 1/4-inch thick rounds on the prepared baking sheet.
-
Sprinkle the tops with sugar and bake for 10-12 minutes or until the edges are golden.
-
Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
Note
- Chilling the Dough: Don’t skip this step! Chilling ensures the cookies hold their shape and develop the perfect swirl.
- Raspberry Preserves: Use a thick jam to prevent excess spreading during baking.
- Even Slicing: Use a sharp knife for clean cuts to preserve the swirl pattern.
