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!
Servings: 12
Calories: 283kcal
Ingredients
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)
Instructions
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.
Nutrition
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