Mascarpone Cookies – The Petite Cook™

Are you looking for an easy Italian cake? these Mascarpone biscuits Soft, light and made in one pot without butter or oil – perfect with coffee or tea!

This is Italian Mascarpone biscuits It’s one of the simple ones Italian cake recipes I make it over and over again, especially when I want something sweet without spending a lot of time in the kitchen.

It’s crumbly on the outside and slightly acidic, with a Cake-like texture Which almost melts in your mouth.

What makes these Cookies with mascarpone Very special is how easy it is.

there No butter or oiljust a creamy mascarpone that gives them all the richness they need.

You can use store-bought mascarpone, or you can make your own Homemade mascarpone recipe (It’s easier than you think and tastes great.)

Everything It comes together in just one bowlwith some basic ingredients you probably already have at home.

No mixer, no difficult steps, Just mix, shape and bake. These are the types of cookies you can make anytime, even on busy days.

If you like, you can add a simple one Mascarpone and orange cream On top. It’s completely optional, but it adds a fresh citrus flavor that makes the cookies feel extra special!

And if you love super easy Italian cookies, give these a try Olive oil biscuits Or these Ricotta cookies Try them, they are both very delicious and easy to prepare!

Components you will need

For this Mascarpone cake recipeYou need it most Simple ingredients!

Here’s mine Top tips for ingredients To help you get the best results every time:

• precise: You can use All-purpose flour or Italian flour 00. Both work great, but 00 flour gives a slightly finer texture.
• sugar: I like to use raw cane sugar, But regular granulated sugar works too.
• Mascarpone cheese: Use high quality mascarpone for the best creamy texture. Store-bought and Homemade mascarpone Work here.
• egg: You will need a medium-sized egg at room temperature. This helps the dough mix more evenly and gives a better texture.
• baking powder: Just a small amount helps the cookies stay soft and a little fluffy.
• orange: Use an organic orange, because you will be using the peel. You can easily replace it with lemon peel, or half a teaspoon of vanilla extract.

Once your cookies are ready, you can decorate them with a simple topping Mascarpone cream It is prepared by mixing mascarpone, powdered sugar and fresh orange zest.

It’s completely optional, but it adds a light and refreshing touch. Or simply enjoy them, they are absolutely delicious!

How to make mascarpone cookies

As I said before, these Mascarpone cheese biscuits They are so easy to make, even if this is your first time making cookies!

Here below you can find the simplified Recipe with photos step by stepscroll down to the end of the post for Full printable recipe.

Step 1. In a large bowl, whisk the mascarpone with the sugar, lemon peel and eggs. Sift the flour and baking powder into the bowl.

Step 2. Mix all ingredients until you get a consistent and smooth dough. Wrap in cling film and refrigerate for 15 minutes.

Step 3. Use your hands to form small balls. Arrange them on a baking tray, then put them in the refrigerator for 15 minutes.

Step 4. Bake the cookies for about 15 minutes. Cool completely, then sprinkle with powdered sugar, or decorate with mascarpone cream.

Storage tips

• In the refrigerator: Store cookies in an airtight container or airtight jar. Keep it in a cool place in your kitchen or in the refrigerator for up to 3-4 days.
• In the freezer: Place the biscuits in the baking tray for an hour, then transfer them to a resealable bag Freeze them for up to 2 months.

I recommend Freeze cookies without mascarpone creamThen add the topping just before serving for the best texture and flavor.

Can I bring them to the front?

Yes you can! You can shape the mascarpone cookies in advance, place them on a tray, cover them, and keep them in the refrigerator overnight. Then bake it the next day.

You can too Freeze them before baking. Arrange cookies on a baking sheet and freeze for about 1 hour, then transfer to a Ziploc bag and store in the refrigerator for up to 1 month.

Have you tried this recipe?

Please let me know how you like it! Leave a comment below and share the photo on Instagram using the hashtag #thepetitecook!

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