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.
14 Responses
This looks delicious! I can’t wait to try it.
Thank you!
I couldn’t agree more about cream cheese – it is one of my weaknesses. So, I naturally adored these cookies. I try to limit myself to one with my evening cup of tea but it’s truly challenging.
I love anything with cream cheese so I had to try these cookies and man are they DELICIOUS!!! Perfect for afternoon tea.
We loved the texture of these cookies! And they were so easy to make. Definitely adding them to our list to enjoy again soon.
These cookies were so soft and decadent! perfect with my coffee this morning!
Enjoyed the texture of these and the flavour wasso rich and the crumb so full!
These were just sweet enough and so simple to make I will definitely be baking them again!
We made these cookies this past weekend, they were amazing! I will definitely be making them again very soon.
The cookies are amazing. Easy to make. i did add semi-sweet chocolate chips to the recipe. The first batch was a bit overcooked. The rest were perfect.
I will come back to your web page for other recipes.
Thank you for your feedback. I can already imagine how decadent it would be with chocolate chips. Yum!
Possible to use vanilla extract instead of powder? If so, in what measurements? Worried it might be too much liquid for an already-soft dough. Thank you!
You can add 1/2 teaspoon of concentrated vanilla extract when adding the eggs and whisk it together before adding the dry ingredients. The consistency won’t have a drastic change.
Immaculate, I just made these and they came out great. Last night I was thinking to myself “maybe I can make cookies out of this package of trader Joe’s mascarpone” and I found your recipe. It was just what I envisioned. I love your blog, it’s hugely inspiring.