Vanilla Mascarpone Sandwich Cookies
These Vanilla Sandwich Cookies have a chewy interior and are filled with rich, velvety mascarpone frosting. Sweet, simple, and unapologetically delicious!
Prep Time30 minutes mins
Cook Time8 minutes mins
Course: Dessert
Keyword: cookies, mascarpone, vanilla
Servings: 12
Calories: 283kcal
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
Mascarpone Filling
- 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)
Sandwich Cookies
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.
Mascarpone 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.
Calories: 283kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 265mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg