Mascarpone Sandwich Cookie

Mascarpone Sandwich Cookie

Mascarpone Sandwich Cookie

When considering which cookie to make for Valentine's day each year, I usually pick a cookie dough that is not too sweet. That way when I add icing and candies or sprinkles for decoration there is a nice balance of flavour. This fabulous cookie is gorgeous, delicious and has a good texture without adding nuts. I love the simplicity and contrast of the dark, bittersweet chocolate and colourful icing and nonpareils. I prefer to add just a bit of sweetness with the icing but if a sweet cookie is your preference then ice the entire top layer!
YIELD : 24 sandwich cookies
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time: 2 hours
Total Time 2 hours 30 minutes
Course dessert, snack
Cuisine American, Canadian
Servings 24 3½" cookies
Calories 207 kcal


  • 2 baking sheets
  • hand or stand mixer
  • parchment paper


For the cookie dough:

  • ½ cup butter softened
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • ¼ teaspoon baking soda
  • pinch salt
  • ½ cup mascarpone cheese or full fat sour cream
  • 1 large egg
  • cups all-purpose flour

Soft Icing:

  • 1 cup confectioners' sugar sifted
  • ¼ teaspoon vanilla
  • 2-4 teaspoons milk you want to make an icing that is slightly thicker than a drizzle consistency
  • pink colour tint

Bittersweet chocolate spread:

  • 6 ounces bittersweet chocolate or 70% cocoa dark chocolate
  • 2 tablespoons unsalted butter

Additional ingredients:

  • 4 tablespoons heart shaped, pink or red candies or nonpareils


To make the cookies:

  • Line two baking sheets with parchment paper.
  • Soften the butter by beating it with your mixer for 2 minutes.
  • Add the sugar, nutmeg, salt, baking powder and soda and mix to combine. Then add the mascarpone cheese and egg and beat to combine.
  • Beat in as much flour as you can, then add the rest of the flour using a wooden spoon.
  • Divide the dough in half, wrap in waxed paper and chill in the fridge for 1-2 hours.
  • Roll the dough on a lightly floured surface until ¼" or slightly thinner. Cut half with a 3½" heart shaped cookie cutter and half with the 3½" cutter and a smaller heart shaped cookie cutter in the centre.
  • Place the cookies on the parchment-lined baking sheets. I like to put the solid cookies on one sheet and the cookies with the heart shape in the centre on another sheet. (That way they bake consistently.)
  • Bake at 375°F for 7-12 minutes. Cool on a wire baking tray until cooled completely.

Make the bittersweet chocolate spread:

  • In a heavy small saucepan, over low heat, melt 6 ounces of chopped bittersweet chocolate or chocolate chips with 2 tablespoons of butter. Cool slightly before using.

Make the icing:

  • In a small mixing bowl, stir together one cup of sifted confectioners' sugar, ¼ teaspoon of vanilla and enough milk (2-4 tablespoons) for a soft spreading consistency.

Assemble the cookies:

  • Spread about a teaspoon of the chocolate on a cookie base and top with a cookie with a cutout. Spread some icing along the edges and top with some coloured nonpareils. Set the cookies on a baking rack to cool and for the icing and chocolate to harden.
  • I like to store these in the refrigerator to preserve the texture but they can certainly be stored in the freezer. They will just be a softer cookie when thawed.



For an icing that hardens mix: 1 cup of icing sugar, 1 tablespoon meringue powder, ¼ teaspoon vanilla extract, 1½-2 tablespoons of water and pink colour tint. Beat on high with a hand blender until well mixed. Cover if not using immediately. This icing will harden quickly so use as soon as you make it for best results.


Serving: 1cookieCalories: 207kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 26mgSodium: 70mgPotassium: 60mgFiber: 1gSugar: 16gVitamin A: 228IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword bittersweet, chocolate, cookies, mascarpone cheese, sandwich cookie
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