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    Home » Recipes » Cookies

    Mascarpone Cookies Recipe

    by Jolina | Published: November 24, 2022 | Last Updated: November 24, 2022 | 25 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Jump to Recipe Jump to Video
    Pin for Mascarpone Cookies Recipe.
    Pin for Easy Mascarpone Cheese Cookies.
    Pin for Mascarpone Cookies Recipe.

    Mascarpone cookies are soft, tender and so simple to make. They’re great on their own, dipped in chocolate, sprinkled with your favorite nuts, dusted with powdered sugar, or jazzed up any way you like.

    (Looking to add more sugar and butter cookies to your cookie tray? Try these classic buttery shortbread cookies or these crispy Filipino lengua de gato.)

    Mascarpone cookies on a baking sheet.
    Jump To hide
    Why you’ll love mascarpone cheese cookies
    Ingredients and baking tools
    How to make step-by-step
    Expert baking tips
    Recipe FAQs
    Other recipes using mascarpone
    Mascarpone Cookies Recipe

    I like chocolate chip cookies as much as the next person but I really do think my true cookie love are simple butter and sugar cookies. No frills, simple ingredients, easy to make.

    And these mascarpone cookies fit the bill.

    With it’s tender, melt-in-your-mouth texture and subtle sweetness, they’re perfect with tea, for your Easter basket, on your Christmas cookie tray, or as a treat at the end of the day.

    (Check out these Easter cookies – simple, delicious and perfect for Easter and the holidays too!)

    Why you’ll love mascarpone cheese cookies

    Mascarpone is most popularly known as the main ingredient in tiramisu (check out my eggless tiramisu recipe) but it’s a delightful ingredient in other desserts as well, like in this mascarpone cookies recipe. 

    I love baking these cookies and hopefully you will, too.

    • Only 6 ingredients. This cookie recipe only has 6 base ingredients and has simple steps for perfect cookies every time!
    • Freezes well. You’ll need to freeze the cookie dough for at least an hour but you can certainly freeze it longer than that. So you can make ahead and bake when you need it.
    • Highly customizable. Best of all, it’s highly customizable. I love them on their own but they are also great dipped in chocolate, dipped in chocolate then sprinkled with nuts like pistachios and almonds, and more. You can also decorate them like sugar cookies. The possibilities are endless.

    Ingredients and baking tools

    Ingredients for mascarpone cheese cookies.

    Not only do you need just 6 ingredients, they’re pantry staples too, like unsalted butter, sugar and all-purpose flour.

    For the mascarpone, you’ll want to get one that’s full-fat for best results. We usually find mascarpone at the specialty cheese section of our supermarket, together with ricotta, feta and mozzarella.

    In the pictures, I dipped some of my cookies in chocolate and for others, I sprinkled with chopped pistachios. 

    These are optional and entirely up to you how you want to decorate your cookies, if at all, but if you’d like to do the same, I use melted dark chocolate chips and shelled, salted pistachios.

    I use either a stand mixer or a handheld electric mixer when making the cookie dough.

    How to make step-by-step

    In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy (2-3 minutes).

    Photo collage - sugar and butter in a bowl.

    Add egg yolk and vanilla extract and continue to beat until well blended. 

    Photo collage - egg and vanilla added to creamed butter.

    Add mascarpone cheese and beat just until combined. 

    Photo collage - mascarpone cheese added to butter mixture.

    Switch to low speed and add the flour in thirds, mixing well after each addition.

    Photo collage - flour added to mascarpone mixture.

    Divide the cookie dough in two and roll each into a log about 2 inches in diameter (the dough will be sticky). Wrap in wax paper (parchment paper will work too but I find wax paper is easier to use), plastic wrap, then freeze for at least 1 hour. 

    Photo collage - cookie dough wrapped for freezing.

    When ready, pre-heat oven to 350F. Line a baking sheet with parchment paper.

    Remove dough from freezer and slice into ¼-inch pieces. As you can see, I’m not the best roller so my cookies come out rectangular than circular, and that’s okay!

    A log of frozen cookie dough on a cutting board.

    Place cookies on prepared baking sheet with about an inch of space around each one and bake for 10-12 minutes or until the bottom edges start to turn a light golden brown. 

    Sliced cookie dough on a baking sheet.

    Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. 

    Optional: Dip in melted chocolate, place flat on a parchment-lined baking sheet, and sprinkle with chopped nuts. Refrigerate until set.

    Expert baking tips

    A stack of freshly baked mascarpone cookies.

    Easy, right? It’s a fool-proof, no-fail recipe. Perfect for the holidays or everyday! Here are more tips for amazing cookies every time.

    • Room temperature ingredients. Make sure to start with room temperature or softened ingredients (check recipe). The dough comes together easier and you can avoid over-mixing. 
    • Weight vs volume. I find that in baking, it’s always better to weigh ingredients instead of using cup or volume measurements. Investing in an inexpensive kitchen scale improved my baking immensely. 
    • Freeze cookie dough. Not all cookie dough need to be frozen but this one does. The dough is sticky and freezing makes it more manageable to work with. Freezing also allows the cookies to keep their shape.
    • Bake at the correct temperature. It’s also important to bake at the correct temperature. Some ovens run hot, some run cold, and others have hot spots. An oven thermometer is another inexpensive tool that helps you make sure you’re always at the right temperature.

    Recipe FAQs

    A stack of chocolate mascarpone cookies.
    What is mascarpone cheese and what does it taste like?


    Mascarpone cheese is often called Italian cream cheese because they are similar, but have distinct differences too:

    Texture and Consistency
    Mascarpone is creamy and smooth. American cream cheese is firmer and typically sold in bricks that you usually need to soften or bring down to room temperature before using in baking recipes.

    Taste
    Cream cheese is tangier than mascarpone, which is milder and has a slightly sweet flavour.

    Fat Content
    Mascarpone cheese can contain as much as 75% butterfat vs. cream cheese, which ranges from 33 to 40%.

    What is a good substitute for mascarpone?


    There are many good substitutes for mascarpone and what you use depends on the recipe.

    While I always use mascarpone cheese to make these cookies, I think cream cheese or even ricotta cheese would be good substitutes.

    Can I make these cookies ahead?


    You’ll need to freeze the cookie dough at least 1 hour before baking but you can make it up to 5 days ahead (probably longer but I’ve only tried making it 5 days prior to baking). 

    Make sure it is well wrapped so it doesn’t get freezer burn.

    And it is better to freeze the dough vs. freezing already baked cookies.

    How long do they keep?


    These cookies should keep for up to 5 days in a covered container on your counter.

    Can I use this recipe to make mascarpone sandwich cookies?


    You most certainly can make mascarpone sandwich cookies using this recipe! All you’ll need is make your filling — from chocolate ganache to vanilla filling — spread on one cookie and top with another.

    Other recipes using mascarpone

    If you love this creamy, soft Italian cheese as much as I do, you’ll enjoy these other easy dessert recipes using mascarpone:

    • Eggless Tiramisu Recipe
      Eggless Tiramisu Recipe
    • Mascarpone Swirl Brownies
      Mascarpone Swirl Brownies
    • slice of white chocolate tart drizzled with dark chooclate
      No Bake White Chocolate Tart with Raspberry and Mascarpone
    • Freshly baked Hokkaido cheese tarts.
      The Best Hokkaido Baked Cheese Tarts (Easy Recipe)

    This 4th of July cheesecake uses mascarpone as well and perfect for your celebrations!

    Happy baking!

    Did you make cookies with mascarpone? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Mascarpone cookies dipped in chocolate and sprinkled with nuts.

    Mascarpone Cookies Recipe

    Author: Jolina
    Mascarpone cookies are soft, tender and so simple to make. They’re great on their own, dipped in chocolate or sprinkled with your favorite nuts.
    5 from 61 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Freezing Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Cuisine North American
    Servings 32 cookies
    Calories 119 kcal

    Equipment

    • Baking Sheets
    • Stand Mixer
    • Hand Mixer
    • Wire Rack

    Ingredients
     
     

    • ½ cup unsalted butter softened
    • 1 cup granulated sugar
    • 1 piece egg yolk from a large egg room temperature
    • 1 tsp vanilla extract
    • 8 oz mascarpone cheese (roughly 1 cup) softened
    • 2½ cups all purpose flour

    Optional:

    • semi-sweet or dark chocolate chips melted
    • shelled, salted pistachio nuts roughly chopped

    Instructions
     

    • In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy (2-3 minutes).
      Photo collage - sugar and butter in a bowl.
    • Add egg yolk and vanilla extract and continue to beat until well blended. 
      Photo collage - egg and vanilla added to creamed butter.
    • Add mascarpone cheese and beat just until combined. 
      Photo collage - mascarpone cheese added to butter mixture.
    • Switch to low speed and add the flour in thirds, mixing well after each addition.
      Photo collage - flour added to mascarpone mixture.
    • Divide the cookie dough in two and roll each into a log about 2 inches in diameter (the dough will be sticky). Wrap in wax paper, plastic wrap, then freeze for at least 1 hour. 
      Photo collage - cookie dough wrapped for freezing.
    • When ready, pre-heat oven to 350F and line a baking sheet with parchment paper.
    • Remove dough from freezer and slice into ¼-inch pieces. 
      A log of frozen cookie dough on a cutting board.
    • Place cookies on prepared baking sheet with about an inch of space around each one and bake for 10-12 minutes or until the bottom edges start to turn a light golden brown. 
      Sliced cookie dough on a baking sheet.
    • Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. 
      Mascarpone cookies cooling on a rack.
    • Optional: dip in melted chocolate, place flat on a parchment-lined baking sheet, and sprinkle with chopped nuts. Refrigerate until set.
      Cookies made with mascarpone cookies on a baking sheet.

    Video

    Notes

    1. The total number of cookies depend on how big or thick you make your cookies. I can usually get 32 cookies from this recipe.
    2. If you don’t have wax paper, parchment paper will work too but I find wax paper is easier to use.
    3. As you can see, I’m not the best roller so my cookies come out rectangular than circular, and that’s okay!
    4. It’s easy to over-bake these cookies so watch them carefully. You want them to stay soft and tender and not crispy.

    Nutrition

    Calories: 119kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 5mgPotassium: 12mgFiber: 0.3gSugar: 6gVitamin A: 196IUCalcium: 13mgIron: 0.5mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Reader Interactions

    Comments

    1. JEM

      December 03, 2023 at 5:39 pm

      5 stars
      Easy recipe! Loved making, but do these cookies need to be refrigerated after they are set??

      Reply
      • Jolina

        December 04, 2023 at 9:33 am

        Hi Jem, glad to hear that! These cookies should keep for up to 5 days in a covered container on your counter. No need to refrigerate.

        Reply
    2. Ula Tondos

      April 16, 2023 at 11:49 am

      5 stars
      OMG these were amazing! I subbed the vanilla for almond extract and only made a half batch since I had half a container of mascarpone leftover from a cream pie I made earlier in the week and wow! This recipe is a keeper. It took a little to coax it into a nice log but I love playing with dough 😉

      Reply
      • Jolina

        April 17, 2023 at 9:41 am

        Happy to hear that Ula! Happy baking!

        Reply
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    5 from 61 votes (54 ratings without comment)

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