Why Make This Recipe
Limoncello Ricotta Cookie Sandwiches with Mascarpone are a delightful treat that combines the bright, zesty flavors of lemon with the creamy richness of ricotta and mascarpone cheese. The unique balance of flavors makes these cookies a refreshing dessert option for any occasion, whether it’s a family gathering, a picnic, or a festive celebration. The use of limoncello adds an adult twist, but you can easily substitute it with lemon juice for a kid-friendly version. These cookie sandwiches are sure to impress your guests and offer a unique take on classic cookie recipes.
Not only are they visually appealing, but they are also soft and chewy, creating a perfect texture that pairs well with the luscious filling. Preparing Limoncello Ricotta Cookie Sandwiches can be a fun activity, especially when baking with friends or family. It’s an opportunity to bond over delicious food and create lasting memories in the kitchen.
How to Make Limoncello Ricotta Cookie Sandwiches with Mascarpone
Making these delightful cookie sandwiches is a straightforward process that starts with gathering all the necessary ingredients and preparing your kitchen. This recipe delivers a batch of soft ricotta cookies filled with a smooth mascarpone cream. Follow these easy steps to create your own Limoncello Ricotta Cookie Sandwiches.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole-milk ricotta
- 1 large egg
- 2 tbsp limoncello
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tbsp limoncello
- 1/2 tsp vanilla
- Powdered sugar for dusting
Directions:
Preheat Oven: Start by preheating your oven to 175°C (350°F). This will ensure that your cookies bake evenly and thoroughly.
Prepare Baking Sheets: Line your baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. This step is important to evenly distribute the leavening agent and ensure your cookies rise properly.
Cream Butter and Sugar: In another large bowl, take the softened butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy. This process incorporates air into the butter, creating a lighter cookie.
Add Ricotta: Once the butter and sugar are fluffy, add the ricotta cheese to the mixture. Beat until the ricotta is fully incorporated and the mixture is smooth.
Beat in Wet Ingredients: Next, add the egg, limoncello, lemon zest, and vanilla extract to the mixture. Beat again until all the ingredients are combined. The limoncello and lemon zest bring that delightful citrus flavor to the cookies.
Fold in Dry Ingredients: Now, gently fold the dry ingredients into the wet mixture. Do this carefully to avoid overmixing, which can lead to tough cookies.
Scoop Cookies onto Baking Sheet: Using a cookie scoop or a spoon, scoop small rounds of dough onto the prepared baking sheets. Make sure to leave some space between each cookie, as they will spread while baking.
Bake the Cookies: Place the baking sheets in the oven and bake the cookies for 12–14 minutes. Keep an eye on them; they should turn lightly golden around the edges.
Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on a wire rack. It’s crucial to let them cool completely before adding the filling, or the filling will melt and make a mess.
Prepare the Filling: While the cookies are cooling, prepare the mascarpone filling. In a mixing bowl, beat the mascarpone cheese until it’s smooth.
Whip Heavy Cream: In another bowl, whip the heavy cream until soft peaks form. This will help make the filling light and airy.
Combine Filling Ingredients: Gently fold the whipped cream into the mascarpone until combined. Add the powdered sugar, limoncello, and vanilla, and fold until the filling is smooth and fluffy.
Pipe the Filling: Once the cookies are completely cooled, take half of the cookies and pipe the mascarpone filling onto them. You can use a piping bag or a simple spoon if you don’t have one.
Assemble Sandwiches: Take the remaining cookies and place them on top of the filled cookies to create sandwiches.
Dust with Powdered Sugar: Finally, dust the assembled cookie sandwiches generously with powdered sugar for a beautiful presentation.
How to Serve Limoncello Ricotta Cookie Sandwiches
Limoncello Ricotta Cookie Sandwiches are best served chilled or at room temperature. You can place them on a nice serving platter for parties or gatherings. They pair well with a cup of coffee or tea, making them an excellent choice for afternoon tea or dessert after dinner.
For an added touch, consider garnishing the serving platter with lemon slices or fresh mint leaves for a pop of color. This small detail can enhance the visual appeal of your dessert table and delight your guests even more.
How to Store Limoncello Ricotta Cookie Sandwiches
To keep your Limoncello Ricotta Cookie Sandwiches fresh, store them in an airtight container. This prevents them from drying out and losing their delightful texture. They can be kept at room temperature for a couple of days, but for extended freshness, it’s best to refrigerate them.
If you’re planning to store them for longer than a week, consider freezing them. To do this, place them in a single layer in an airtight freezer-safe container and separate layers with parchment paper. They can be frozen for up to two months. When you are ready to enjoy them, simply let them thaw in the fridge or at room temperature.
Tips to Make Limoncello Ricotta Cookie Sandwiches
Room Temperature Ingredients: Always use room temperature butter and eggs to help achieve a better texture in your cookies.
Flavor Variations: Feel free to experiment with other flavors. You can add almond extract instead of vanilla or add a little orange zest along with the lemon for a citrus medley.
Adjust Sweetness: Taste the mascarpone filling as you’re mixing it. If you prefer it sweeter, you can add more powdered sugar according to your taste.
Cookie Size: If you want larger sandwiches, you can scoop bigger portions of dough. Just keep in mind that the baking time may need adjusting.
Variations
While Limoncello Ricotta Cookie Sandwiches are fantastic as is, you can make several variations to suit your taste.
Berry Filling: You can mix in some fresh berries (like raspberries or strawberries) into the mascarpone filling for a fruity twist. Just make sure they are chopped small enough not to overpower the filling.
Chocolate Drizzle: For chocolate lovers, drizzle melted chocolate over the top of the sandwiches for added richness.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free while still retaining the cookie’s texture.
FAQs
1. Can I use lemon juice instead of limoncello?
Yes, you can substitute limoncello with an equal amount of fresh lemon juice. This will make the cookies non-alcoholic and still provide a lovely lemon flavor.
2. How long do these cookies stay fresh?
If stored properly in an airtight container, these cookies should stay fresh for about 3-5 days at room temperature or about a week in the refrigerator.
3. Can I freeze the cookie sandwiches?
Yes, you can freeze the assembled cookie sandwiches. Just be sure to separate layers with parchment paper and store them in a freezer-safe container.
4. What can I use if I don’t have mascarpone cheese?
You can use cream cheese as an alternative, although it will have a slightly different flavor. To soften the cream cheese, mix in a little heavy cream until creamy.
5. How do I prevent my cookies from spreading too much?
Make sure your dough is well chilled before baking if you notice cookies spreading too much. You can also try baking on a cooler surface or using chilled baking sheets to help keep their shape.
With these simple steps and tips, you can master the art of making Limoncello Ricotta Cookie Sandwiches with Mascarpone, creating a lovely treat for yourself and your loved ones. Enjoy the refreshing flavors and delightful textures that these unique cookies bring to your dessert table!
Print
Limoncello Ricotta Cookie Sandwiches with Mascarpone
- Total Time: 30 minutes
- Yield: 24 cookie sandwiches 1x
- Diet: Vegetarian
Description
Delightful cookie sandwiches combining zesty lemon flavors with creamy ricotta and mascarpone cheese, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole-milk ricotta
- 1 large egg
- 2 tbsp limoncello
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tbsp limoncello
- 1/2 tsp vanilla
- Powdered sugar for dusting
Instructions
- Preheat your oven to 175°C (350°F).
- Line your baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add ricotta and mix until smooth.
- Beat in egg, limoncello, lemon zest, and vanilla extract.
- Fold in dry ingredients gently to avoid overmixing.
- Scoop dough onto prepared baking sheets, leaving space between cookies.
- Bake for 12–14 minutes until lightly golden around the edges.
- Cool cookies on a wire rack completely.
- For filling, beat mascarpone until smooth.
- Whip the cream in another bowl until soft peaks form.
- Fold whipped cream into mascarpone, then add powdered sugar, limoncello, and vanilla.
- Pipe filling onto half of the cookies and top with the remaining cookies to form sandwiches.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container to keep fresh. They can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cookie sandwiches, limoncello, ricotta, dessert, Italian cookies