Light, and lemony, these Lemon Mascarpone Cookies have a wonderful tart flavor and cakey texture. Sprinkling them with powdered sugar gives these cookies with mascarpone cheese a perfect level of sweetness that makes them irresistible. I could seriously eat this entire batch of cookies by myself.
This Lemon Mascarpone cookie recipe can be made with all butter if you like, however, the mascarpone cheese adds a nice level of creaminess but this same recipe using all butter is pretty amazing as well. Yes, you will still want to eat the entire batch of cookies by yourself.
Ingredients in Lemon Mascarpone Cookies
- Mascarpone Cheese: Light and creamy, make sure you allow the cheese to come up to room temperature before making the batter.
- Unsalted Butter: Make sure the butter is completely soft and at room temperature. I always use unsalted butter when baking, I want to control the flavor by adding my own salt to the cookie batter.
- Lemons and Vanilla Extract: Always zest lemons before juicing them. Use fresh lemons, not bottled juice. Two large lemons should yield approximately 1/4-cup.
- Granulated and Confectioners Sugar: Granulated sugar for the cookie batter, powdered sugar to roll the balls of dough prior to baking.
- Eggs and Salt: I always add the salt to the eggs before beating them. Salt is distributed evenly through the batter this way, and it gives the eggs a better texture.
- All-Purpose Flour and Baking Soda: Sift together to avoid and clumps
Here’s my Lemon Mascarpone Cookies recipe:
Lemon Mascarpone Cookies
Light, and lemony, these Lemon Mascarpone Cookies have a wonderful tart flavor and cakey texture. Sprinkling them with powdered sugar gives these cookies with mascarpone cheese a perfect level of sweetness that makes them irresistible.
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Servings: 35
Calories: 140kcal
Ingredients
- 8 Ounces Mascarpone Cheese Room Temperature
- 1/2 Cup Unsalted Butter Room Temperature
- 1 1/2 Cups Granulated Sugar
- 1/2 Teaspoon Salt
- 2 Lemons Zest and juice, approximately 1/4 cup
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 2 3/4 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Soda
For Dusting
- 1 Cup Powdered Sugar
Instructions
- Combine mascarpone cheese, softened butter, sugar, zest, and salt in a bowl, being careful not to mix too much air into the dough, mix with a rubber spatula until just combined
- Add the juice of the lemon, salt, vanilla extract, and eggs to a bowl. Beat the eggs well
- Sift together the dry ingredients, gradually combine the wet and dry ingredients a little at a time until just combined
- Using a small (1-inch) ice cream scoop, scoop all the dough into small rounds, cover and refrigerate for at least 2 hours
To Bake
- Preheat oven to 325°F
- Moving quickly so the dough doesn’t get warm, using your hands, roll the dough balls between your palms to make them round, then roll them in powdered sugar.
- Place the dough on a parchment sheet or silicon mat
- Bake for 12-14 minutes, let cool
- Sprinkle with additional powdered sugar before serving
Nutrition Facts
Lemon Mascarpone Cookies
Amount Per Serving
Calories 140 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 23mg8%
Sodium 88mg4%
Potassium 22mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 185IU4%
Vitamin C 3mg4%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Andreea
Can this dough be frozen? If so, should it be thawed before baking?
Steven
Hi Andreea, Yes it can be frozen and it bakes great straight from the freezer!
Joan
I give this a 2 because it tasted good, but the dough was IMPOSSIBLE work with, even after being in the freezer overnight. I’m not sure what the issue was – I think adding an approximate measurement for the lemon juice amount would be helpful, as lemons vary widely in terms of size and juiciness. Also, if you just throw all the ingredients in the bowl at first without the initial step of creaming the butter and sugar, little chucks of butter remain, no matter how much mushing and scraping you do, which leaves pockets of melted butter everywhere. If this is by design, I’m not sure what purpose it serves, but it didn’t work for me. But the biggest problem was that the dough was not cookie dough, it was more like muffin batter. I have the last little bit in the oven now to see if it might work as a cake. I gave up trying to make “balls”, which just ended up stuck to ALL of my fingers. What a mess! They do taste good though, if you have the time and patience to get that far.
Steven
Thank you, Joan. That’s an honest review and I sincerely appreciate your feedback. I’ll make the recipe again this weekend to try to recreate some of the issues you experienced and adjust my instructions to be more user-friendly.
Steven
Two things that I think I get from your comment. First with ‘chunks of butter’ is it possible you didn’t start with room temperature butter? Room temperature butter is creamy and shouldn’t leave chunks. The second thing I would suggest is to make sure to scoop the cookies onto a sheet tray before freezing, at that point, they may be a little sticky, but they should hold up well enough to roll into balls and roll in powdered sugar. Hopefully, this helps, if not contact me on here or through my email @ [email protected]
Karen
Making these tonight for a party but need to do a sheet of them to cut them into triangles so, I pressed them into a jelly roll sheet pan, rolling them between parchment sheets & put them in the fridge. Hoping it works! I guess I could have shaped each one but this way seemed easier. I will top each triangle with a small dollop of lemon creme fraiche
Steven
That sounds awesome! Let me know how they turned out, it sounds like a fun party.
Karen
Turned out fine! A bit of a challenge to cut and I will roll dough thinner next time since they rise a bit. Also, topped them with lemon cream cheese frosting…they were a hit!! Experimenting now on a low carb option with monk fruit replacing sugar and a mix of almond & coconut flour. I will post an update 🙂
Cora Knauss
Okay cookies, but not worth the effort.
The butter and mascarpone mixture took forever to combine with a spatula. My batter also had butter chunks so I put the bowl on a double boiler and mixed until combined. I thought it was a cool activation with the baking soda but after chilling the batter I had to rechill for 30 minutes after forming the balls. The process was fine after that and they cooked nicely. I too had an issue with the cookies not having enough lemon.
Overall it turned out a good cookie, but I would not make this again.
Holly Palmisano
I think the Lemon Mascarpone cookies were fabulous! I think you just have to have the butter soft and be sure to chill long enough. I left my in the frig for about 4 hours and had no problem with stickiness. I had a lot of dough leftover so I wrapped & froze it. Looking forward to using that!
Regina
Can I refrigerate them overnight
Steven
Hi Regina, Yes this cookie dough can be refrigerated overnight until you are ready to bake them.
Nick
Great cookies! Even with 1h refrigeration there is not much of an issue with the dough,
But i cut off the powdered sugar and also put only half of the sugar in the dough. Otherwise they would have been way too sweet imho.