Mascarpone Cookies with Ganache Filling Recipe

Mascarpone Cookies With Ganache Filling

Bittersweet chocolate teams with whipping cream to make a smooth, rich chocolate filling for these delicious cookies.

35 min. prep time
54 cookies
454 Ratings



1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup mascarpone cheese, softened
1/4 teaspoon almond flavoring
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt


6 (1-ounce) squares bittersweet baking chocolate
2 tablespoons Land O Lakes® Butter


Combine sugar and 1/2 cup butter in bowl. Beat on medium speed, scraping bowl often, until creamy. Add egg, mascarpone cheese and almond flavoring; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.

Divide dough in half. Shape each into disk; flatten slightly. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.

Heat oven to 375°F.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 3/4-inch cookie cutter. Cut a 3/4-inch shape from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets.

Sprinkle cookies with cut-out center with sugar. Bake 6-8 minutes or until edges begin to brown. Transfer to cooling rack. Cool completely.

Place whipping cream in 1-quart saucepan. Cook over low heat until bubbles form around outside edge. Remove from heat; stir in chocolate and 2 tablespoons butter until smooth. Pour into small bowl; place small bowl into larger bowl of ice water. Stir occasionally 15 minutes or until slightly thickened. Remove bowl from ice water.

Spoon about 1 teaspoon filling onto bottom side of cookies without cut-outs. Top with cookie with cut-out center, sugar-side up. Let stand until filling is set.

Recipe Tip

- Bake the 3/4-inch center cut-outs at 375°F, 5-6 minutes or until edges begin to brown. Serve as “mini-bite” cookies.

- Mascarpone cheese originated in Italy’s Lombardy region. Its buttery-rich flavor lends itself well to blending with other flavors. The double-cream to triple-cream cheese comes from cow’s milk. Look for it in refrigerated specialty cheese sections of supermarkets or gourmet food markets.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 5g

Cholesterol: 15mg

Sodium: 35mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #13587©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

I made these gluten free, substituting a gluten free flour mix for the regular flour. This was the best gluten free dough with which I have ever worked. Easy to roll, not a bit crumbly. The cookies themselves are wonderful, with or without the ganache. Gluten free cookies tend to be delicate but these hold up very well. I've been reading that extra protein in gluten free dough helps replace the missing gluten protein and believe the mascarpone cheese really enhances this dough. I look forward to playing with it and trying new variations.
Could you make this recipe ahead of time and freeze the dough? Or would it not freeze well because of the mascarpone?
Test Kitchen Comment


You can do one of two things: yo could make the dough and freeze it and then thaw it and roll the dough out and make the cookies OR you could bake the cookies and freeze them. At serving time you could fill the cookies with the mascarpone filling. It is best to fill cookies like these after they have been thawed.
Posted November 03, 2014
Delicious cookie. I made the with the chocolate and some without. Both were very good. The chocolate ones reminded me of Pepridge Farms Milano cookies
Easy to roll, would make a great plain sugar cookie. Unfortunately my chocolate seized when I put the bowl in ice water. Still tasted great.
I substitute the sugar with only 1/2 cup Xylosweet or it is far to sweet
Very moist and delicious!

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