Mascarpone Rose Cookies Recipe

Name: Mascarpone Rose Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 2-1/2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Salt; 1/2 teaspoons Ground Cardamom; 1/2 teaspoons Cinnamon; 16 ounces, weight Mascarpone Cheese, Softened To Room Temperature; 1 stick Butter, Softened To Room Temperature; 2 cups Granulated Sugar; 1 Tablespoon Rose Water; 1 teaspoon Vanilla; 2 whole Eggs; FOR THE GLAZE:; 1-1/2 cup Powdered Sugar; 1 ounce, fluid Red Food Coloring; 1 teaspoon Rose Water; 1 teaspoon Vanilla; 2 dashes Water; Red Sugar, As Needed For Sprinkling On Top

Servings: persons

FOR THE COOKIES:
2-1/2 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoons Ground Cardamom
1/2 teaspoons Cinnamon
16 ounces, weight Mascarpone Cheese, Softened To Room Temperature
1 stick Butter, Softened To Room Temperature
2 cups Granulated Sugar
1 Tablespoon Rose Water
1 teaspoon Vanilla
2 whole Eggs
FOR THE GLAZE:
1-1/2 cup Powdered Sugar
1 ounce, fluid Red Food Coloring
1 teaspoon Rose Water
1 teaspoon Vanilla
2 dashes Water
Red Sugar, As Needed For Sprinkling On Top

1
Preheat oven to 375u00b0F and line 4 cookie sheets with silicone mats or parchment paper.
2
Whisk flour, baking powder, salt, cardamom and cinnamon together in a bowl to aerate the dry ingredients. Set the bowl aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the mascarpone, butter and sugar. Beat them together well until creamy and fluffy. Add the rose water and vanilla, followed by each egg one at a time. Finally, turn the speed to low and slowly pour in the dry ingredients just until they are mixed in and a soft cookie dough forms.
3
Use a 1 1/2-inch cookie scoop to scoop perfect little dollops of the dough onto the prepared baking sheets. 12 fit perfectly on each sheet for 48 cookies total. Bake two trays at a time for about 15 minutes each batch, rotating the sheets halfway through to make sure they bake evenly.
4
While the cookies bake, prepare the glaze. Stir the powdered sugar, food coloring, rosewater and vanilla together until it becomes like a thick frosting. Thin it out and make it glossier with a couple of dashes of water. A little more may be needed later to keep it thinned out as you work. Set the glaze aside.
5
Let the cookies cool when they are done for a few minutes on the sheet trays, then transfer them to cooling racks to finish cooling. Once they are cooled, spread a small spoonful of the glaze over each one and sprinkle them with the red sugar on top before the glaze hardens completely. Once the glaze has completely hardened, they are ready to pack up! Enjoy spreading the holiday cheer!

1406

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE COOKIES:, 2-1/2 cups All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Salt, and more.

Yes, Mascarpone Rose Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mascarpone Rose Cookies

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