Limoncello Crinkle Sandwich Cookies

There’s something about the warmer weather of spring that makes me want to make all the citrus foods. If it has a zippy, zesty flavor, I’m all in. That’s why I love this recipe for limoncello crinkle sandwich cookies. They’ve got lemon zest, lemon extract and limoncello to really amp up the lemon flavor I crave—plus the limoncello buttercream filling truly takes them over the top. These stunning spring cookies are ideal for sharing at a springtime soiree or summer picnic, or just to have a lemon dessert at the ready when your next craving strikes.

Ingredients for Limoncello Crinkle Sandwich Cookies

• Brown sugar: Molasses is what gives brown sugar its signature color. The molasses gives the crinkle cookies a richer flavor than granulated sugar.
• Canola oil: Using canola oil in place of butter results in thinner cookies, which are better for sandwiching.
• Egg: An egg helps bind all the ingredients together. Eggs brought up to room temperature will incorporate into the batter more easily than cold eggs.
• Honey: Honey is used to doubly sweeten the cookies.
• Lemon extract: A touch of lemon extract gives the cookies their lemony flavor. Lemon extract is strong, so a little goes a long way.
• All-purpose flour: All-purpose flour serves as the base of this cookie, as it does for many other cookie recipes. For gluten-free cookies, the easiest substitution is a gluten-free flour baking blend.
• Baking soda: Baking soda helps the cookies rise as they bake, resulting in their crinkled appearance. It also contributes to the cookies’ crisp outer texture.
• Salt: Salt enhances the overall flavor of the cookies.
• Confectioners’ sugar: The cookies are rolled in confectioners’ sugar before baking for a touch of sweetness and to emphasize their signature crinkled tops.
• Limoncello buttercream filling: The sandwich cookies are filled with a rich buttercream filling made with unsalted butter, confectioners’ sugar, a pinch of salt, milk, lemon zest and limoncello. Limoncello is an Italian liqueur with a sweet and strong lemon flavor that is traditionally made by infusing lemon peels in a high-proof grain alcohol.

Directions

Step 1: Make the dough

In a large bowl, beat the brown sugar and oil until combined. Beat in the egg, honey and lemon extract until smooth, one to two minutes.

In a separate large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients and stir until well combined. Cover and refrigerate for at least two hours.

Step 2: Bake the cookies

Preheat oven to 350°F. Scoop the dough by tablespoonfuls and roll in the confectioners’ sugar. Place them 2 inches apart on parchment-lined baking sheets. Slightly flatten each ball. Bake for 9 to 11 minutes or until set and tops are cracked. Remove to wire racks to cool completely.

Editor’s Tip: A cookie dough scoop is ideal for making equal-sized balls.

Step 3: Make the filling

Place the softened butter in a large bowl and beat until light and fluffy, one to two minutes. Add the confectioners’ sugar, milk, lemon zest, limoncello and salt. Beat on low speed until the confectioners’ sugar is incorporated. Then, increase the speed and beat until fluffy and smooth, two to three minutes.

Editor’s Tip: For a thicker filling, add up to 1/4 cup of additional confectioners’ sugar. For a thinner filling, add more milk.

Step 4: Sandwich the cookies

Use an offset spatula to spread about 1 tablespoon of filling onto the flat side of a cookie. Top with another cookie, flat side down, to make a sandwich. Repeat with the remaining cookies.

Limoncello Crinkle Sandwich Cookie Variations

• Skip the sandwich: These crinkle cookies are also tasty on their own, without the filling.
• Use fresh lemon juice in the dough: If you prefer to use fresh lemon juice in place of lemon extract in the dough, simply substitute 3 tablespoons of fresh lemon juice for 1 teaspoon of lemon extract. You can also add 1 to 2 teaspoons of fresh lemon zest to the dough too.
• Go mini: To make mini sandwich cookies, shape the dough into 1/2-inch balls and bake them for six to eight minutes.
• Add some sparkle: Roll the dough balls in granulated or turbinado sugar before rolling them in the confectioners’ sugar for a little sparkle and crunchier texture. You can also try a flavored confectioners’ sugar to add even more flavor.

How to Store Limoncello Crinkle Sandwich Cookies

Baked and filled limoncello crinkle cookie sandwiches should be stored in an airtight container in the fridge.

You can also freeze baked and unfilled limoncello crinkle cookies: Transfer the completely cooled cookies to a freezer-safe container and store in the freezer for up to three months. Let the cookies thaw in the fridge before making the buttercream filling and sandwiching the cookies together.

How long do these cookies last?

Baked and filled cookies will last up to five days in the fridge or up to one month in the freezer.

Can you make limoncello crinkle sandwich cookies ahead of time?

You can make the cookie dough up to two days in advance and store it covered in the fridge until ready to use. Let the dough sit at room temperature for 10 to 20 minutes so that it’s easy to handle before continuing with the recipe. If you are really planning ahead or if your baking plans change, you can also freeze the dough in a freezer-safe container for up to one month.

The buttercream filling is best made the day you plan to use it. You can make it a few hours in advance, store it in an airtight container in the refrigerator, then use your mixer to whip it back up just before filling the cookies. You can also bake the limoncello crinkle cookies in advance and spread the filling on the cookies just before serving.

Limoncello Crinkle Sandwich Cookie Tips

Why didn’t my cookies crinkle?

Chilling the cookie dough is essential to getting your cookies to crinkle when baking. To keep the dough nice and cold, you should also refrigerate the dough between batches.

Don’t flatten the balls completely before baking—they should just be slightly flattened. The cookie’s signature crinkles form as the cookie collapses as it bakes, so the cookies should have some height when they first go in the oven.