Limoncello Ricotta Cookie Sandwiches with Mascarpone Filling sit somewhere between a soft Italian ricotta cookie and a elegant French sandwich pillowy, lemon-scented cookies with a limoncello perfume running through the dough, filled with a whipped mascarpone cream that is rich without being heavy. They are showstopper cookies that require only basic baking skills and one bowl per component.
The ricotta in the dough is the defining element. It keeps the cookies soft and slightly cakey never crispy, never dry even days after baking. The limoncello replaces any additional liquid in the recipe, which means every bite carries that fragrant, citrusy Italian liqueur note woven into the actual structure of the cookie, not just sprinkled on top. Sandwiched around a lemon-vanilla mascarpone filling, these are genuinely special.
Ingredients
For the ricotta cookies:
- 2 cups (500 g) whole milk ricotta cheese, drained
- 1 cup (200 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened to room temperature
- ½ cup (120 ml) limoncello liqueur
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
For the mascarpone filling:
- 1 cup (240 g) mascarpone cheese, room temperature
- ½ cup (60 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Optional finish:
- Powdered sugar for dusting
- Lemon glaze: 1 cup powdered sugar + 2 tablespoons lemon juice + 1 teaspoon limoncello
Two Things to Know Before You Start
Drain the ricotta. Wet ricotta makes the dough sticky and loose, producing flat cookies that spread too much in the oven. Place ricotta in a fine-mesh strainer over a bowl for at least 20 minutes before using. This one step is the difference between cookies that puff beautifully and cookies that spread thin.
Chill the dough. This recipe produces a soft, slightly sticky dough. After mixing, refrigerating for 30–60 minutes firms it up enough to portion cleanly with a tablespoon or cookie scoop. If you skip chilling, the cookies will spread more and be harder to match into pairs of similar size.
How to Make Limoncello Ricotta Cookie Sandwiches with Mascarpone Filling
Prep time: 20 minutes | Chill time: 30–60 minutes | Bake time: 12–15 minutes | Yield: 18–22 sandwiches (36–44 individual cookies)
- Preheat the oven. Set to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the base. In a large bowl, beat the softened butter, drained ricotta, and granulated sugar together on medium speed for 2–3 minutes until smooth and fluffy. The mixture should look pale and uniform no visible ricotta curds.
- Add the limoncello. Pour in the limoncello and mix on low speed until fully incorporated. The dough may look slightly separated at this stage that is normal and will come together once the flour is added.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients in two additions, stirring after each just until combined. Do not overmix the dough should be soft and slightly sticky, not smooth like shortbread.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for 30–60 minutes until the dough is firm enough to scoop cleanly.
- Portion and bake. Using a tablespoon or small cookie scoop, drop rounded portions onto the prepared baking sheets, spacing them 2 inches apart. These Limoncello Ricotta Cookie Sandwiches need room to puff. Bake for 12–15 minutes until the tops are set and the bottoms are lightly golden the tops should remain pale. Do not overbake.
- Cool completely. Transfer to a wire rack and cool for at least 30 minutes before filling. Warm cookies will melt the mascarpone filling.
- Make the mascarpone filling. In a bowl, beat together the room-temperature mascarpone, sifted powdered sugar, vanilla extract, and lemon zest on medium speed until smooth and creamy about 1 minute. Do not overbeat mascarpone; it can turn grainy if worked too hard.
- Assemble the sandwiches. Match cookies into pairs of similar size. Pipe or spread a generous tablespoon of mascarpone filling onto the flat side of one cookie. Press the second cookie on top, flat side down, and press gently until the filling reaches the edges. Repeat with all pairs.
- Serve or chill. Dust with powdered sugar just before serving, or drizzle with lemon glaze for a more polished finish. The Limoncello Ricotta Cookie Sandwiches with Mascarpone Filling can be served immediately or refrigerated for 1–2 hours to let the filling set firmer.
Baker’s Notes
Match your cookies before filling. Sort all cooled cookies into similar-sized pairs before you open the mascarpone. This saves time and ensures every sandwich looks intentional, not mismatched.
Pipe for precision, spread for speed. A piping bag with a large round tip gives a clean, centered filling dome that looks professional. A small offset spatula spread works perfectly well for a casual home presentation.
Limoncello strength varies by brand. Some limoncello liqueurs are markedly sweeter or more alcoholic than others. Taste a small amount of your baked cookie before assembling if the limoncello flavor feels muted, add a teaspoon of lemon zest to the mascarpone filling to reinforce the citrus note.
Don’t skip sifting the powdered sugar. Unsifted powdered sugar in mascarpone filling creates small lumps that are impossible to remove after mixing. 30 seconds of sifting prevents them entirely.
These cookies share the same soft, cakey ricotta base as Old-Fashioned Ricotta Cheese Cookies if you want to see how the same dough behaves without limoncello for comparison. For a frozen take on the same cookie sandwich concept, the Frozen Lemon Mascarpone Cookie Sandwiches are a summer version worth bookmarking.
Ways to Change It Up
Lemon Glaze Finish: Instead of powdered sugar, drizzle assembled Limoncello Ricotta Cookie Sandwiches with a lemon glaze whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon limoncello. Let it set for 10 minutes before serving.
Pistachio Mascarpone Filling: Fold 2 tablespoons of finely ground pistachios and a drop of almond extract into the mascarpone filling. The green-flecked cream against the pale lemon cookie is visually striking and the pistachio-lemon combination is deeply Sicilian.
Berry Mascarpone: Fold 2 tablespoons of fresh raspberry or strawberry jam into the mascarpone filling before spreading. The berry-lemon-limoncello combination is fresh, bright, and works especially well for a spring or summer table.
Whoopie Pie Style: Double the filling quantity and pipe a more generous dome about 2 tablespoons per sandwich. These thicker, fluffier sandwiches are closer in spirit to the Lemon Ricotta Whoopie Pies which use a similar dough concept with a cream filling.
Dipped in White Chocolate: Dip one half of each assembled sandwich into melted white chocolate and let set on parchment. The white chocolate shell adds crunch and sweetness that contrasts the soft cookie beautifully.
Storage
Unfilled cookies: Store baked, unfilled ricotta cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. They are best filled on the day of serving or the day before.
Assembled Limoncello Ricotta Cookie Sandwiches with Mascarpone Filling: Refrigerate in a single layer (or between sheets of parchment) in an airtight container for up to 3 days. The mascarpone filling firms up in the fridge and actually improves after a few hours as the cookies absorb a little moisture from the filling creating a slightly softer, more cohesive sandwich.
Freezer: Freeze unfilled cookies between sheets of parchment for up to 2 months. Thaw at room temperature for 20 minutes before filling. Freezing assembled sandwiches is not recommended the mascarpone filling separates slightly when thawed.
- Make-ahead strategy: Bake the cookies up to 2 days ahead and store airtight. Make the mascarpone filling up to 24 hours ahead and refrigerate covered. Assemble 2–3 hours before serving for the best texture balance.
Frequently Asked Questions
Can I make these without alcohol?
Yes. Replace the limoncello with 3 tablespoons of fresh lemon juice mixed with 2 tablespoons of lemon simple syrup (equal parts sugar and water, heated until dissolved, cooled). The flavor will be brighter and more tart, but still clearly lemon. Add an extra teaspoon of lemon zest to the dough to compensate for the depth that limoncello provides.
Why are my cookies spreading flat?
Three possible causes: ricotta wasn’t drained, butter was too soft (almost melted), or the dough wasn’t chilled. All three result in a batter with too much liquid or fat that spreads in the oven rather than puffing. Drain ricotta thoroughly, use properly softened (not melted) butter, and always chill the dough before baking.
My mascarpone filling is runny what happened?
Mascarpone turns runny if it was too cold when beaten (causing water separation) or overbeaten (breaking down the fat structure). Use room-temperature mascarpone and beat on medium speed only until smooth. If the filling is too loose, refrigerate it for 20–30 minutes before piping it firms up quickly.
How many cookies does this recipe make?
Depending on your scoop size, the dough yields approximately 36–44 individual cookies, which makes 18–22 completed Limoncello Ricotta Cookie Sandwiches with Mascarpone Filling. For a larger batch (party of 20+), the recipe doubles cleanly just bake in batches and cool all cookies before filling.
Can I add lemon zest directly to the cookie dough?
Absolutely and it’s recommended. Adding the zest of 1 lemon to the cookie dough alongside the limoncello reinforces the citrus flavor in the baked cookie itself, making the lemon note more present even before the filling is added. For a full limoncello-forward dessert spread, the Limoncello Ricotta Cake and these cookie sandwiches make a natural pairing on the same dessert table.
Can I use a different filling?
The mascarpone filling is mild, creamy, and deliberately simple to let the limoncello cookie shine. For a richer alternative, use the mascarpone frosting from this recipe which adds a slightly more structured, butter-enriched cream. For a lighter option, a simple lemon whipped cream (heavy cream + powdered sugar + lemon zest, whipped to stiff peaks) works beautifully and keeps the cookies feeling airy.
Conclusion
I hope these Limoncello Ricotta Cookie Sandwiches with Mascarpone Filling bring you the same warm, easy joy they bring me. If you’d like a reference for a similar lemon-ricotta approach, try this related recipe at Limoncello Ricotta Cookies – This Delicious House for another take on citrus and ricotta in cookie form. Enjoy baking, sharing, and savoring every soft, lemon-kissed bite.
Print
Limoncello Ricotta Cookie Sandwiches with Mascarpone Filling
- Total Time: 45 minutes
- Yield: 18–22 sandwiches (36–44 individual cookies)
- Diet: Vegetarian
Description
Pillowy, lemon-scented cookie sandwiches filled with whipped mascarpone cream, striking a perfect balance of flavor and texture.
Ingredients
- For the ricotta cookies:
- 2 cups (500 g) whole milk ricotta cheese, drained
- 1 cup (200 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened to room temperature
- ½ cup (120 ml) limoncello liqueur
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- For the mascarpone filling:
- 1 cup (240 g) mascarpone cheese, room temperature
- ½ cup (60 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Optional finish: Powdered sugar for dusting, Lemon glaze: 1 cup powdered sugar + 2 tablespoons lemon juice + 1 teaspoon limoncello
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, drained ricotta, and granulated sugar together on medium speed for 2–3 minutes until smooth and fluffy.
- Add the limoncello and mix on low speed until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients in two additions, stirring just until combined.
- Cover the bowl with plastic wrap and refrigerate for 30–60 minutes until the dough is firm enough to scoop.
- Using a tablespoon or cookie scoop, drop rounded portions onto the prepared baking sheets, spacing 2 inches apart. Bake for 12–15 minutes until the tops are set and the bottoms are lightly golden.
- Transfer to a wire rack and cool for at least 30 minutes before filling.
- In a bowl, beat together mascarpone, powdered sugar, vanilla extract, and lemon zest until smooth.
- Match cookies into pairs and pipe or spread a generous tablespoon of mascarpone filling onto one cookie. Press a second cookie on top.
- Dust with powdered sugar or drizzle with lemon glaze before serving, or refrigerate for 1–2 hours to let filling set.
Notes
Drain the ricotta well to prevent sticky dough and chill the dough for better shaping before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian