These Limoncello Frosted Crinkle Cookies with Blueberry Curd are reminiscent of a jelly filled donut that decided to become a cookie with a boozy lemon twist! The cookie sandwiches feature soft lemon crinkle cookies, a fluffy frosting made with limoncello, and a tart and tangy lemon blueberry curd!

Lemon is the star of these Limoncello frosted crinkle cookies and holds its own without being overpowering. It’s impossible to pick a favorite element of these cookies, but I have to say I am absolutely in love with the blueberry curd! I can’t stop eating the extra by the spoonful. The same can be said for the frosting as well!

Recipes Used for the Lemon Crinkle Cookies, Limoncello Frosting, and Blueberry Curd:

The Crinkle Cookies: Lemon Crinkle Cookies by Bakers Table.

The Limoncello Frosting: White Chocolate Buttercream by Sugar Spun Run (see recipe card below for adaptations to make a limoncello version).

The Blueberry Curd: Blueberry Lemon Curd by Nerds with Knives.

Helpful tips for baking the lemon crinkle cookies:

These lemon crinkle cookies are thick, soft, and the perfect pairing to the smooth curd and fluffy frosting nestled inside. They are made with oil (no butter), are cake mix free, and don’t require refrigeration of the dough!

Use a cookie scoop when making the lemon dough balls:

The cookie dough is quite sticky and using a cookie scoop makes the process SO much more manageable. I used the small scoop in this set and it made 30 cookies. They are bigger than what the recipe called for, but I really like the resulting size!

When rolling the dough in sugar, coat the surface before flipping it over.

On the note of this dough being sticky, I find it helpful to scoop the dough, drop it directly into the bowl of granulated sugar, and then sprinkle more granulated sugar on top. Once you coat the top and edges with sugar, it is much easier to flip the dough ball and roll it.

Check your cookies early when baking!

This is one of my most important call-outs! My cookies were perfect around the 9/10 minute mark. Anything more and they would have been too dry for my liking. The recipe calls for a 12 minute bake time, but keep an eye on the cookies. They should be done when they are puffed and the edges don’t easily indent when you gently push into them with your finger. 

All about the Limoncello buttercream:

The flavor and texture of this buttercream has been glued in my memory ever since I used it to make chocolate crinkle cookies with mint chip buttercream. The buttercream incorporates melted white chocolate and is incredibly fluffy and flavorful. It is light and silky rather than dense and overly sweet, as some buttercreams can be.

Make the buttercream into a delicious, boozy limoncello version!

The type of Limoncello used:

To best substitute for the heavy cream, I picked up a bottle of Lina’s Crema Di Limoncello at Total Wine. This limoncello is super versatile and can be served over ice, or even with fruit or pound cake! The leftover liqueur will not go without lots of possibilities for use.

What is Limoncello Crema?

Limoncello crema is a traditional Italian liqueur that is a creamy and velvety version of limoncello, adding milk or cream in place of water. The liqueur is typically pale yellow with distinctive lemon flavors and aroma.

Adapting this recipe is so easy! To add a boozy lemon twist all you need to do is:

• Substitute two tablespoons of Limoncello Crema for the heavy cream.
• Use ¼ teaspoon vanilla extract and ¼ teaspoon lemon extract rather than 1/2 teaspoon vanilla.

Voila! You now have an absolutely scrumptious, creamy, and addicting alcohol-infused buttercream frosting!

Tips for making the blueberry curd:

This blueberry curd is thick, tangy, and dangerously delicious! The color alone makes this curd a standout, but with the blueberry essence it is taken over the edge and outshines standard lemon curd in my books!

My number one tip is – follow the recipe exactly! I included the steps in the video below (or find it here). 

The only addition I included is covering the freshly made and warm curd with plastic wrap to prevent a skin from forming on it as it cools. Once the curd fully cools you can remove this cover and not worry about adding it again. Also, don’t use a wooden spoon like I did to stir the warm blueberries unless you want it to become tie-dyed!

Let’s bake and assemble Limoncello Frosted Crinkle Cookies with Blueberry Curd!

One of the wonderful aspects of these cookies is that you can make components ahead of time! the cookies can be baked the day before, and the curd can be stored in the refrigerator until needed.

First, bake the lemon crinkle cookies.

After rolling the lemon cookie dough in both granulated and powdered sugar, bake them on parchment lined cookie sheets. I recommend using light colored pans to prevent the bottoms from browning too quickly. My cookies only took 9/10 minutes, so watch the oven closely!

After the cookies cool at room temperature, store them in an airtight container until ready to be frosted.

Next, make the lemon blueberry curd:

Following the recipe instructions precisely, make the blueberry curd. It is done once the mixture reaches 170 degrees Fahrenheit and has thickened to the point it is coating the back of a spoon and not dripping off.

Be sure to cover the finished curd immediately with plastic wrap as curd is notorious for developing a skin on top as it cools. The air-tight barrier helps prevent this from happening.

Whip up the limoncello frosting:

This limoncello buttercream frosting is fluffy and so addicting! To make it, simply substitute Limoncello Crema for heavy cream and use 1/4 teaspoon vanilla extract and 1/4 teaspoon lemon extract. You can add more lemon extract or even lemon zest for an extra zing!

Frost, fill, and assemble the crinkle cookie sandwiches!

Once the crinkle cookies have cooled to room temperature, frost one cookie with a circle of buttercream using a Wilton 1M tip, leaving an unfrosted circle in the center. Fill the center of the cookie with a generous portion of blueberry curd. Top with another crinkle cookie and dig in! You will be in tangy limoncello crinkle cookie bliss.

Be sure to store the frosted cookies in an airtight container in the refrigerator as curd must be kept chilled.

If you like this recipe, I think you’ll also love:

• Mini Biscoff Cheesecakes with Blueberry Curd and Whipped Cream
• Lemon Cupcakes with Lemon Curd
• Tropical Crumbl Cookies with Baileys Colada Buttercream
• Chocolate Crinkle Cookie Sandwiches with Mint Chip Buttercream
• Fudgy Red Velvet Crinkle Cookies

Limoncello Frosted Crinkle Cookies with Blueberry Curd 

Recipe by AshleyCourse: Dessert

Servings

15

cookie sandwiches

Prep time

1

hour 

10

minutes

Cooking time

20

minutes

Total time

1

hour 

30

minutes

These crinkle cookie sandwiches feature soft lemon cookies, fluffy limoncello buttercream, and a tangy lemon blueberry curd!

Ingredients

• 1 batch Lemon Crinkle Cookies by Bakers Table

• 1 batch White Chocolate Buttercream by Sugar Spun Run (adapted to make a limoncello version)

• 1 batch Blueberry Lemon Curd by Nerds with Knives

• Additional Ingredients Needed

• Lemon extract

• Limoncello Crema

• Helpful Tools

• Small cookie scoop

• Piping tips – Wilton 1M and 2A

Directions

• Make the lemon crinkle cookie dough and use a small cookie scoop to place them in a bowl of granulated sugar and then roll in powdered sugar.
• Bake the lemon crinkle cookies on a parchment lined cookie sheet and check them early. Mine took around 10 minutes.
• Make the blueberry curd and cover the surface immediately with plastic wrap to prevent a skin from forming on the surface.
• Whip up the limoncello frosting. Follow the recipe for White Chocolate Buttercream but substitute Limoncello Crema for the heavy cream and use 1/4 teaspoon vanilla extract and 1/4 teaspoon lemon extract.
• Using a Wilton 1M piping tip, pipe a swirl of the limoncello frosting onto a cooled open-faced lemon crinkle cookie.
• Fill the center of the frosting with the cooled blueberry curd. You can use a ziplock bag with one of the corners snipped, or a piping bag fitted with a Wilton 2A tip for more precision.
• Top the frosted and filled cookie with another crinkle cookie and dig in!
• Store leftovers in the fridge as the blueberry curd requires refrigeration.

Notes

• Limoncello Crema is the best substitute for heavy cream in the frosting. Regular limoncello is water based and would thin the frosting out.
• Immediately cover the warm blueberry curd with plastic wrap to prevent a skin from forming on the surface as it cools.
• Using a very small cookie scoop will result in the 40 cookies the crinkle recipe calls for. My small scoop made 30 medium sized cookies.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,