Butter cookies are nice but these Mascarpone cookies are lush. I’ve always loved cream cheese, on toast, and the icing on cakes; so it was only a matter of time for me to make these cookies. There are so many variations of cream cheese, but honestly, nothing beats the classic Italian Mascarpone; its rich and creamy texture is simply lush.
These mascarpone cookies are so delicious, that they don’t need any sort of icing/frosting; just a cup of tea (or your favourite brew) will suffice. Of course, there’s nothing wrong if you opt to get extra sweet and cheesy with maybe some cream cheese icing/frosting; I won’t judge, even so, in my opinion, there is nothing like too much cream cheese.
How to make the Marscapone Cookies:
- Pre-heat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
- Put the cheese, butter and sugar in a bowl. whisk together until creamy, add the egg and continue whisking until it is all combined.
- In another bowl, mix the flour, baking soda, baking powder and vanilla powder.
- Add the flour mixture to the creamy mixture and gently mix until you get a soft dough.
- Scoop the dough and place the tray of cookies into the preheated oven and bake for 15-20 minutes, or until the edges begin to brown.
- Remove from oven, and allow to cool, then serve.
If you like this recipe you might also like Buttery & perfectly flaky Cappuccino Shortbread Biscuits.
Mascarpone Cookies
Ingredients
- 300 g All Purpose Flour
- 150 g Butter Unsalted
- 150 g Mascarpone
- 150 g Sugar
- 1 Egg
- 1 tsp Vanilla Powder
- ½ tsp Baking Powder
- ½ tsp Baking Soda
Instructions
- Pre-heat oven to 180 degrees Celsius and Line a baking tray with parchment paper.
- Put the cheese, butter and sugar in a bowl. whisk together until creamy, add the egg and continue whisking until it is all combined.
- In another bowl, mix the flour, baking soda, baking powder and vanilla powder.
- Add the flour mixture (in three parts) to the creamy mixture and gently mix with a spatula, until you get a soft dough.
- Now, you can scoop the dough with an ice cream scoop unto a baking tray; you can also roll out the dough and cut out with a cookie cutter; but, for these cookies I put the soft dough mixture into a plastic bag and piped it unto the baking sheet.
- This is just another way to easily get a round shape if you don’t have an ice-cream scoop or a cookie cutter. These should give you 15 large cookies.
- Place the tray of cookies into the pre-heated oven and bake for 15-20 minutes, or until the edges begin to brown.
- Remove from oven, you can easily pull the parchment paper with the cookies unto a cooling rack or just a flat surface, so they cool.
- Serve with a cup of tea or ice and decorate as you desire.
