Easy Mascarpone Orange Drop Cookies in 10 Minutes are a more grown up version of a childhood classic. The mascarpone cheese adds richness to this cookie, while the orange zest lifts and brightens. They are delicious and elegant in their simplicity. And very easy to make.
Jump to RecipeHow quick and easy are these Easy Mascarpone Orange Drop Cookies in 10 Minutes really?
True story. On the day I started writing this post, it was after 5 PM on July 3rd and my husband and I had just returned from running errands – including going to one of our favorite local markets, Monticello’s, to get shrimp. Our daughter was coming home for a visit and we had settled on Cajun shrimp and cheesy grits for dinner. We got home from the market, unpacked the groceries and did a little yard work. We had plans later that evening to visit with friends. And we were feeling pretty pleased with our productivity for the day.
And that’s when I realized I had not even thought about dessert. This was a problem. My whole blog is based on the fact that baking (and primarily desserts) are always top of mind. It’s MOstly Bakes after all, not “mostly remembers everything else for the day, but totally forgets to bake something for dessert.” Let me be clear, there is always dessert at my house. At the very least a cookie!
Short on time, I looked for a way to quickly save my 4th of July dinner, my name and my dignity. I had a new container of mascarpone I had just picked up at the store. And an orange already in the fruit bowl. I have made these cookies countless times before, so I thought to myself, “make the cookies and while you’re at it, put some holiday sprinkles on them and make a post out of it!” And so I did.
I’ll ask another way….are these cookies really quick and easy to make?
Yes, The dough mixes up quickly and requires no additional time to rest or chill in the refrigerator before baking. Because they are drop cookies, you don’t have to fuss with rolling and cutting. And because these Easy Mascarpone Orange Drop Cookies in 10 Minutes are so moist and flavorful, you don’t have to glaze, frost or spend a lot of time decorating. A few quick sprinkles are all you really need – if at all.
Why Mascarpone and is there anything I can substitute?
If you’ve ever made tiramisu or indulged in the classic Italian dessert made with coffee and chocolate, you probably already know what mascarpone cheese is. If you’re new to mascarpone, its thick – comparable to cream cheese, but smoother. Mascarpone is a fresh, creamy and spreadable cheese made from cows milk. It typically contains double or triple the cream, which gives this cheese its unmistakable, silky texture.
Mascarpone is absolutely divine spread on toast or a scone with fresh fruit or topped with a lovely, tart lemon curd. Used in desserts, it imparts a rich, creamy texture. And it gives these cookies their soft, chewy crumb and sophisticated taste.
You can find mascarpone cheese in most major grocery stores in the gourmet cheese section or often tucked next to the ricotta cheese. However, if you can’t find it, you can substitute cream cheese in this recipe and still get a very good cookie.
Easy Mascarpone Orange Drop Cookies in 10 Minutes
Course: DessertCuisine: Italian AmericanDifficulty: Easy24
servings10
minutes15
minutesThis recipe provides two yields. When using a larger, #2 scoop, you’ll get 24 cookies. When using a smaller #1 scoop, you’ll get 48 mini cookies. One larger cookie equals 1 serving. Two mini cookies equals 1 serving.
Ingredients
4 oz. (1 stick) unsalted butter, room temperature
4 oz. Mascarpone cheese, room temperature
1 1/2 c. granulated sugar
2 large eggs, room temperature
1/2 tsp. vanilla
1 1/2 tsp. orange zest
1/4 tsp. kosher salt
2 3/4 c. A.P. flour
1 tsp. baking soda
1 tsp. cream of tartar
Directions
- Preheat oven to 325 degrees F. Line a baking sheet with either parchment paper or a non-stick silicone mat. Set aside.
- In a large bowl or stand mixer, over medium speed, cream together the butter and mascarpone cheese until thoroughly blended. Scrape down the sides of the bowl.
- Add the vanilla, orange zest and sugar and continue to cream until fluffy.
- Add the eggs one at a time and scrape down between additions.
- In a separate bowl, combine the flour, salt, baking soda and cream of tartar. Whisk together to get rid of any clumps. Over medium-low speed, gradually add the flour mixture to the creamed mixture. Scrape down the sides of the bowl to ensure the dough is thoroughly incorporated.
- Using a spoon or a measuring scoop (#2 scoop for 3″ cookies and a #1 scoop for 2″ cookies) space the cookie dough on the baking sheet. Be sure to leave enough room for them to spread during the baking process. Decorate with sanding sugar or sprinkles if desired.
- Bake at 325 degrees F. Larger cookies (#2 scoop) will take 20-22 minutes. Smaller cookies (#1 scoop) will take 15-17 minutes.
- When done baking, transfer the cookies from a cooling rack and allow to cool completely before serving.
- Cookies can be stored at room temperature for up to a week in an airtight container, or frozen between layers of parchment paper for up to 2 weeks for best taste.
Notes
- A #2 scoop is equal to 1/4 cup. A #1 scoop is equal to approximately 1 Tbsp.
