Mascarpone Cookies – The Petite Cook™

Looking for an easy Italian cookie? These mascarpone cookies are soft, light, and made in one bowl with no butter or oil -perfect with coffee or tea!

These Italian mascarpone cookies are one of those simple Italian cookie recipes I make again and again, especially when I want something sweet without spending too much time in the kitchen.

They’re crumbly outside and lightly citrusy, with a cake-like texture that almost melts in your mouth.

What makes these cookies with mascarpone so special is how easy they are.

There’s no butter or oil, just creamy mascarpone that gives them all the richness they need.

You can use store-bought mascarpone, or make your own with my homemade mascarpone recipe (it’s easier than you think and tastes amazing).

Everything comes together in just one bowl, with a few basic ingredients you probably already have at home.

No mixer, no tricky steps, just mix, shape, and bake. These are the kind of cookies you can make anytime, even on busy days.

If you like, you can add a simple mascarpone and orange cream on top. It’s totally optional, but it adds a fresh, citrusy flavor that makes the cookies feel a little more special!

And if you love super easy italian cookies, give these olive oil cookies or these ricotta cookies a try, they are both so delicious and simple to make!

Ingredients you’ll need

For this mascarpone cookie recipe, you need the most simple ingredients!

Here are my top ingredient tips to help you get the best results every time:

• Flour: You can use all-purpose flour or Italian 00 flour. Both work great, but 00 flour gives a slightly softer texture.
• Sugar: I like to use raw cane sugar, but regular granulated sugar works just as well.
• Mascarpone cheese: Use a good-quality mascarpone for the best creamy texture. Both store-bought and homemade mascarpone work here.
• Egg: You’ll need 1 medium 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 slightly fluffy.
• Orange: Use an organic orange, since you’ll be using the zest. You can easily substitute it with lemon zest, or with a half teaspoon of vanilla extract.

Once the cookies are ready, you can top them with a simple mascarpone cream made by mixing mascarpone, powdered sugar, and fresh orange zest.

It’s completely optional, but adds a light, fresh touch. Or just enjoy them plain, they’re just as delicious!

How to make mascarpone cookies

As I’ve said earlier, these mascarpone cheese cookies are really simple to make, even if it’s your first time baking cookies!

Here below you can find the simplified recipe with step-by-step pictures, scroll down until the end of the post for the full printable recipe.

STEP 1. In a large bowl whisk together the mascarpone, sugar, lemon zest, and egg. Sift the flour and baking powder into the bowl.

STEP 2. Mix all the ingredients until you have a compact and soft 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 refrigerate them for 15 minutes.

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

Storage tips

• In the fridge: store the cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.
• In the freezer: Place the cookies on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months. 

I recommend freezing the cookies without the mascarpone cream, then adding the topping just before serving for the best texture and flavor.

Can I make them ahead?

Yes, you can! You can shape the mascarpone cookies ahead of time, place them on a tray, cover, and keep them in the fridge overnight. Then just bake them the next day.

You can also freeze them before baking. Arrange the cookies on a baking sheet and freeze for about 1 hour, then transfer them to a ziplock bag and store in the freezer for up to 1 month.

Did you try this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

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Recipe