Description
These Crinkle Sandwich Cookies are a delightful treat featuring soft, lemon-infused crinkle cookies dusted with confectioners' sugar and filled with a luscious lemon zest and limoncello buttercream. Perfectly balanced between sweet and tangy, these cookies make charming sandwiches that are ideal for sharing or gifting.
Ingredients
Cookie Dough
- 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 (for rolling)
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
Instructions
- Make the dough: In a large bowl, beat together the brown sugar and canola oil until well combined. Add the egg, honey, and lemon extract and continue beating until the mixture is smooth, about one to two minutes. In a separate large bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Cover the dough with plastic wrap and refrigerate for at least two hours to firm up.
- Bake the cookies: Preheat the oven to 350°F (175°C). Using a tablespoon or cookie scoop, form balls of dough and roll each in confectioners' sugar until coated. Place the dough balls about 2 inches apart on parchment-lined baking sheets and gently flatten each slightly. Bake for 9 to 11 minutes, or until the cookies are set and the tops show characteristic cracks. Remove from oven and transfer to wire racks to cool completely.
- Prepare the filling: In a large bowl, beat the softened unsalted butter until light and fluffy, about one to two minutes. Gradually add the confectioners' sugar, milk, grated lemon zest, limoncello, and salt, mixing on low speed until combined. Increase the mixer speed and beat until the filling is smooth and fluffy, approximately two to three minutes. Adjust thickness by adding more confectioners' sugar for thicker filling or more milk for thinner consistency.
- Assemble the cookie sandwiches: Spread about 1 tablespoon of filling onto the flat side of one cookie using an offset spatula. Top it with another cookie, flat side down, gently pressing together to form a sandwich. Repeat this process with the remaining cookies and filling.
Notes
- For best results, chill the dough for at least two hours before baking to help the cookies maintain their shape.
- A cookie dough scoop ensures evenly sized cookies for uniform baking and sandwich assembly.
- Adjust the filling consistency by adding more confectioners' sugar for a thicker spread or more milk for a thinner spread as needed.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- The limoncello in the filling adds a subtle citrus flair but can be omitted for a non-alcoholic version; replace with additional lemon zest or a teaspoon of lemon juice.
