These simple vanilla cut-out sugar cookies are swirled with vanilla mascarpone buttercream frosting and topped with sprinkles for a delicate summer dessert!
Mother's Day this year turned out to be a beautiful hot day! I wanted to bake something simple which does not require a lot of oven time and which tastes great even when refrigerated. No one likes to spend long hours next to a hot oven in the summer months.
These Mascarpone Buttercream Frosted Cookies require just 8 minutes of oven time and are swirled with a simple frosting made with mascarpone cheese that needs to be refrigerated for the best results! This makes these cookies a perfect treat for the summer months. The cookies are soft and pair perfectly with the velvety frosting, plus you can cut out and decorate these cookies in so many ways, making them great for any holiday; birthdays, Valentine's Day, Christmas, Mother's Day, Easter and more.
Ingredients for Mascarpone Buttercream Frosted Cookies
For the vanilla cut-out cookies, you will need:
Flour - Use all purpose flour for cookies. When it comes to baking, I always recommend using kitchen scales to accurately weigh your ingredients.
Cornflour - (or cornstarch) Added to dry ingredients for a soft cookie consistency
Baking powder and baking soda - for leavening and fluffy cookies
Salt - flavor enhancer and to strengthten cookie dough protein
Oil and butter - To make cookies tender. Use softened unsalted butter at room temperature and flavorless oil such as corn oil.
Sugar - Use granulated (white) sugar
Egg - Bonds with flour, provides moisture, and will make cookies chewy
Vanilla extract - for vanilla flavoring
This mascarpone buttercream frosting for cookies does not contain heavy cream. For the Mascarpone Buttercream Frosting, you will need:
Mascarpone Cheese - Only bring out of the fridge 2-3 minutes before using
Butter - Use unsalted softened butter at room temperature
Icing Sugar - or Powdered sugar
Vanilla Extract - for Vanilla flavoring
Sprinkles - Use any sprinkles of your choice
How to Make Mascarpone Buttercream Frosted Cookies
Start by making the cookie dough. Sift and mix the dry ingredients (flour, cornstarch, salt, baking powder, baking soda) and set aside.
Use a stand mixer fitted with the paddle attachment to mix oil, butter and sugar together until fluffy, about 1-2 minutes. Use a spatula to scrape any ingredients from the side of the bowl. Add vanilla extract and mix.
Add the egg and mix until well combined. Then, add the dry ingredients in two additions. This time mix on low speed until just combined, but do not overmix.
At this point, the dough is soft and sticky. Divide the dough in two and form two discs. Wrap in plastic wrap or cling film and refrigerate for 30 mins to 1 hour. As the dough cools, the fat will solidify, making it less sticky and easy to roll out.
Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper. Roll out the dough on a lightly floured surface to around ¼" thickness. Use a round cookie cutter (or the rim of a glass cup) to cut out the dough. Transfer to baking sheet, leaving 1 inch space between each one.
Bake the cookies for 8-10 minutes, until slightly browned at the bottom. Bring out of oven, allow to cool, then transfer to a cooling rack to cool completely before frosting.
To make the mascarpone buttercream, place mascarpone, vanilla, and butter in a mixing bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy (around 30 seconds).
Add powdered sugar, gradually (½ cup at a time), and mix on medium speed until a desired consistency is achieved. You may not need to use all the sugar. Store frosting in refrigerator until using. Frost the cooled cookies using a spatula, and top with your favourite sprinkles!
How Can these Mascarpone Buttercream Frosted Cookies be Customized?
There are many different ways in which these Mascarpone Frosted Cookies can be customized:
- Cut out the dough using your favourite cookie cutter (e.g., heart shaped, Christmas, Easter etc.. cutters)
- Add food coloring to frosting - Add you favourite food coloring to mascarpone and butter and mix before adding sugar.
- Add different flavors to frosting - Try adding almond extract or lemon juice instead of vanilla extract for a different flavor.
- Add your favourite topping - Add your favourite sprinkles, or try crushed nuts (pistachios would be great!) or shaved chocolate!
Do Cookies with Mascarpone Buttercream Frosting Need to Be Refrigerated?
Yes! These cookies need to be refrigerated once they are frosted. Mascarpone cheese has a high fat content making it prone to melting at room temperature. Store frosted cookies in an airight container in the refrigerator for 4-5 days and only bring out of the fridge when serving.
Can you Freeze Cookies with Mascarpone Buttercream Frosting?
To freeze frosted cookies, arrange them in a single layer on a baking sheet and freeze for 1-2 hours. Then, pack the cookies individually or stacked between waxed paper and freeze for up to 3 months. Transfer to refrigerator overnight before serving.
You can prepare cookie dough ahead to the refrigerating step and roll out the dough the next day. You may need to thaw the dough for a few minutes before rolling out.
Mascarpone Buttercream Frosting can be made ahead and refrigerated for 4 days. Alternatively, it can be frozen for up to 3 months. Thaw and re-whip the frosting before using.
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Mascarpone Buttercream Frosted Cookies
Vanilla Sugar Cookies
- 190 g all-purpose flour (approx. 1½ cup + 1 tbsp.)
- 1 tsp. cornflour
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 60 g unsalted butter softened (approx 3 tbsp.)
- 30 mL vegetable oil (⅛ cup)
- 100 g granulated sugar (½ cup)
- 1 tsp. vanilla extract
- 1 egg
- 120 g mascarpone cheese
- 60 g butter softened
- ½ tsp. vanilla extract
- 240 g icing sugar sifted
- 2 tbsp. sprinkles
- Vanilla Cookies
- Sift and mix flour, cornflour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
- Place butter, oil, and sugar in a bowl of a stand mixer fitted with the paddle attachment. Add vanilla extract and mix on medium speed until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
- Add egg and mix for another 30 seconds.
- Add dry ingredients, in two additions and mix on low speed until just combined. Do not overmix.
- Divide cookie dough into two and form into discs. Wrap in cling film or plastic wrap and refrigerate for 30 mins to 1 hr until solidified.
- Preheat oven to 175°C (350F) and line a large baking sheet with parchment paper. Roll out cookie dough on lightly floured surface to ¼ inch thickness. Use a round cookie cutter to cut out dough. Place on baking sheet 1 inch apart.
- Bake for 8-10 minutes until slightly golden at the edges. Allow to cool for 5 mins in baking sheet then transfer to cooling rack to cool completely. Cool cookies completely before frosting.
- Place butter, mascarpone and vanilla in a mixing bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 30 seconds.
- Add powdered sugar, ½ cup at a time and mix until a desired consistency is reached. If not using frosting immediately, transfer to refrigerator until using.
- Frost cookies using a spatula and top with sprinkles as desired. Store in refrigerator until serving.