These Vanilla Sandwich Cookies have a chewy interior and are filled with rich, velvety mascarpone frosting. Sweet, simple, and unapologetically delicious!
It's the weekend and this time I felt I absolutely had to bake something pretty. Simple plain vanilla cookies are always a crowd-pleaser, but these vanilla cookies sandwich a layer of rich, velvety, vanilla mascarpone buttercream frosting. To make these cookies extra special, I dipped the frosted edges in some colorful sprinkles!
Mascarpone is one of my favorite all-year-round ingredient. It combines beautifully in both sweet (strawberry mascarpone bruschetta) and savory (creamy tomato and mascarpone pasta) dishes, giving them a rich, creamy taste that is so unique to mascarpone.
Extra Special Sandwich Cookies
Each serving of these Mascarpone Vanilla Sandwich Cookies has 2 cookies and a generous amount of mascarpone frosting. Because of this, one serving this dessert can be quite filling and would usually be enough.
These vanilla sandwich cookies are great at any time of year; served cold in summer, they taste just like sandwich ice cream; but they are also great to serve during winter holidays, Valentine's day, birthdays, and much more!
The vanilla cookie is crispy on the outside but fudgy and chewy on the inside. The cookie dough does not require chilling, making the whole cookie process quick and simple.
Apart from the mascarpone, you will only need a few basic pantry ingredients and around 20-30 minutes of hands-on time. They are also a great make-ahead dessert and, because of the mascarpone, require to be refrigerated until serving.
Ingredients for Vanilla Sandwich Cookies with Mascarpone Filling
For the cookies, you will need:
- Flour - Provides cookie dough structure. Use all-purpose flour, and for best results, weigh your ingredients using a digital kitchen scale.
- Sugar - Cookie sweetener. In this recipe, I used granulated sugar.
- Salt - To balance the sweetness.
- Unsalted Butter - This adds richness and fat to the cookie. We will be using melted butter in this recipe. When melting butter in a microwave, allow to cool before using.
- Vanilla - For the vanilla flavoring. Use a good quality vanilla extract.
- Egg - To bind dough together.
- Vanilla Sugar - This is optional but provides enhanced vanilla flavors to the cookie dough.
- Baking powder, baking soda, and cornflour - Baking powder and baking soda are leavening agents which will provide a slight rise in these cookies. The addition of a small amount of cornflour (or cornstarch) makes the cookies soft and tender.
For the vanilla mascarpone buttercream filling, you will need:
- Mascarpone - Bring the mascarpone out to room temperature for not more than 5 minutes before using.
- Unsalted Butter - This time, we will be using softened butter.
- Powdered Sugar - Also known as icing sugar or confectioner's sugar, this will add sweetness and texture to our frosting.
- Vanilla Extract - For vanilla flavouring.
- Sprinkles - These are optional and will make sandwich cookies look prettier. Use your favourite colored/shaped sprinkles.
In terms of equipment, you will need the following:
Medium mixing bowl - to mix your dry ingredients.
Large mixing bowl - to mix your cookie dough.
Stand mixer - fitted with the paddle attachment to mix the cookie dough and frosting. Alternatively, you can use a hand-held mixer.
Baking sheet - and parchment paper. To bake the cookies.
Piping bag and frosting tip - to frost the cookies. Alternatively, you can also use a spatula to spread the frosting.
How to Make Sandwich Cookies
These Mascarpone Vanilla Sandwich cookies require a few simple steps and no special techniques.
- Sift and mix the dry ingredients and set aside.
- Use a stand mixer to mix melted butter and sugar.
- Add vanilla and egg and mix well.
- Add dry ingredients (slowly) and mix until combined into cookie dough.
- Roll cookie dough into approximately 24 small balls (approximately 20-25g each or 0.7 to 0.9 oz) and place them on a baking sheet lined with parchment paper, 2 inches apart.
- Bake for 180°C (356F). Cookies will be soft and fudgy at the center.
- Cool cookies completely on a cooling rack.
- Make the frosting: Mix mascarpone, vanilla, and softened butter until creamy. Slowly add powdered sugar and mix until a desired frosting consistency is reached.
- Transfer frosting to piping bag fitted with your desired tip and frost the flat side (back) of half of the baked cookies. Sandwich the remaining halves on top, pressing slightly.
- Roll the frosted sandwich cookie sides in sprinkles as desired.
- Store in refrigerator until serving.
Tips for the Best Sandwich Cookies
- Weigh your ingredients using a digital kitchen scale.
- Use melted butter (cooled to room temperature) for the cookie dough.
- Mix butter and sugar well (approx 2 minutes) and mix well after adding the egg.
- Roll the dough into equal-sized balls (use a weighing scale for accuracy).
- Bake cookies in a preheated oven.
- Do not overbake - bake only until the edges are slightly golden brown. Usually, 8 minutes are enough for me but this depends on the size of your cookies and the oven used.
- Bake in a preheated oven on a baking sheet lined with parchment paper.
- Leave a 2-inch space between each cookie dough ball. Cookies will spread as they bake.
Making Ahead and Storing
These cookies can be made ahead and stored in an airtight container in the refrigerator until ready to serve or for up to 4-5 days. It is imperative to store frosted cookies in a refrigerator until serving because of the mascarpone frosting, which can become runny at room temperature, especially on high-temperature days.
You can also freeze frosted or unfrosted cookies in a freezer-safe container for up to 2 months. Thaw overnight in a refrigerator before serving.
You can freeze uncooked cookie dough for up to 3 months or refrigerate for up to 5 days.
You Might Also Like:
- Strawberry Mascarpone Bruschetta
- Chocolate Matcha Cream Cheese Sandwich Cookies
- Limoncello Cupcakes with Mascarpone Lemon Frosting
Vanilla Mascarpone Sandwich Cookies
Vanilla Sandwich Cookies
- 200 g all-purpose flour (approx. 1½ cups + 1 tbsp)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. cornflour
- ¼ tsp. salt
- 1 tbsp. vanilla sugar (optional)
- 113 g butter melted (½ cup)
- 150 g granulated sugar (¾ cup)
- 1 tsp. vanilla extract
- 1 medium-sized egg
- 140 g mascarpone cheese (5 oz.)
- 4 tbsp. butter softened
- 180 g confectioner's sugar or powdered sugar, or icing sugar (approx. 1½ cup)
- 1 tsp. vanilla extract
- 1 tbsp. sprinkles (optional)
- Preheat oven to 180°C (356F) and line 2 large baking sheets with parchment paper.
- Sift and mix flour, salt, baking powder, cornflour, baking soda, and vanilla sugar (if using) in a medium-sized bowl and set aside.
- Melt butter in microwave. Allow to cool for 5-10 minutes before using (otherwise your cookies will become greasy).
- Place melted butter and sugar in a mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add vanilla extract and egg and mix well.
- Slowly add the dry ingredients, in two additions, and mix on low speed until cookie dough is formed. Do not overmix.
- Roll cookie-dough into equal-sized balls of dough (approximately 20-25g each or 0.7 to 0.9 oz) and place on baking sheet, leaving a 2-inch space between each one. You should end up with approximately 24 dough balls.
- Bake in a preheated oven for 8-10 minutes or until edges are lightly golden brown (centers will still be soft and fudgy). Allow to cool slightly, then transfer to a wire rack to cool completely before filling.
- Place mascarpone, vanilla, and softened butter in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until soft and creamy.
- Slowly add powdered sugar and mix until a desired frosting consistency is reached. If not using filling immediately, transfer to refrigerator until ready to use.
- Transfer filling to a piping bag fitted with your favourite frosting tip and frost the back (flat) side of one cookie. Alternatively, you can place around 1 tbsp. of frosting using a spoon or spatula. Place the back of another cookie on top of the frosted side, similar to a sandwich, and press slightly so that the frosting is slightly flattened.
- Place sprinkles in a small bowl and roll mascarpone-frosted edges into sprinkles. Store sandwich cookies in refrigerator until ready to serve.