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Limoncello Pistachio Cookies


Because everything's better with limoncello, you're going to love these Limoncello Pistachio Cookies!

(You can make these without pistachios for a lemon bite type of cookie.)

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Rate this recipe 4.3/5 (4 Votes)


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, soft but not melted
  • 1 cup sugar
  • 1 egg
  • 2 lemons, zested
  • 2 tablespoons Limoncello
  • ICING:
  • 1 1/2 cups powdered sugar
  • 5 to 6 tablespoons Limoncello
  • 1 cup crushed pistachios


Servings 24
Preparation time 120mins
Cooking time 130mins


Step 1

Whisk flour, baking soda and salt in a small bowl.

Cream butter and sugar in a large bowl until light and fluffy. Add the egg then the lemon zest and limoncello.

Slowly fold in dry ingredients. Divide dough in half and form into two discs. Wrap/cover with plastic wrap and chill for 1 to 3 hours.

Roll dough to 1/8" thickness on floured surface. Cut cookies with cookie cutters and place on parchment lined baking sheet.

Refrigerate cookies for at least 15 minutes.

Bake at 350°F for 5 minutes. Edges of cookies should be barely browned.

Allow cookies to settle 3 to 5 minutes before moving to cool on wire rack.

Combine powdered sugar and limoncello in a small bowl. Add limoncello until desired consistency.

Spoon glaze into a squeeze bottle. Drizzle glaze over cooled cookies. Top with pistachios before glaze hardens.

Store in airtight container.

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