Limoncello Crinkle Sandwich Cookies

Total Time Prep: 30 min. + chilling Bake: 10 min./batch + cooling
Yield 18 cookie sandwiches
Test Kitchen Approved
These soft and chewy limoncello crinkle sandwich cookies have lemon zest, limoncello and lemon extract to create vibrant, tangy and delicious treats.

Ingredients

  • 2/3 cup packed brown sugar
  • 1/4 cup canola oil
  • 1 large egg, room temperature
  • 1/3 cup honey
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons confectioners' sugar
  • FILLING:
  • 1/2 cup unsalted butter, room temperature
  • 2-1/4 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1 tablespoon grated lemon zest
  • 1 teaspoon limoncello
  • 1/8 teaspoon salt

Directions

  1. In a large bowl, beat sugar and oil until combined. Beat in egg, honey and lemon extract until smooth, 1-2 minutes.
  2. In a separate large bowl, whisk together flour, baking soda and salt. Gradually add to wet ingredients; stir until well-combined. Cover; refrigerate at least 2 hours.
  3. Preheat oven to 350°. Scoop dough by tablespoonfuls; roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake 9-11 minutes or until set and tops are cracked. Remove to wire racks to cool completely.
  4. Meanwhile, to make filling, place butter in a large bowl; beat until light and fluffy, 1-2 minutes. Add confectioners' sugar, milk, lemon zest, limoncello and salt; beat on low speed until confectioners' sugar is incorporated. Increase speed; beat until fluffy and smooth, 2-3 minutes.
  5. 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 remaining cookies.

Nutrition Facts

1 cookie sandwich: 244 calories, 9g fat (4g saturated fat), 24mg cholesterol, 196mg sodium, 40g carbohydrate (29g sugars, 0 fiber), 2g protein.

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