Holiday baking has officially commenced in the Suznovich house! I’m going to be making all of the usual suspects but this year I started with something new and a little unique. I wanted to come up with a cookie that perfectly encompassed both of my lovely grandmothers. So I devised these delectable mascarpone rose cookies! The mascarpone was a luscious, Italian version of cream cheese as a nod to Lulu. The rose water and spices were gorgeous Middle Eastern flavors as a nod to Jeanie. When they were combined, lovely and festive cookies were born!
I made sure that the glaze was completely set before packing them up. Then they were ready for gifting! Homemade gifts are the best to me, there’s nothing like them. I loved how elegant and festive these mascarpone rose cookies were! They were not only pretty, but so good. The mascarpone gave them a fantastic texture and the spiced rose notes were a fantastic flavor combination. I can’t wait to give them out! xo
These mascarpone rose cookies are such a unique, elegant and amazing Holiday cookie! You will wow anyone you give them to.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1 container mascarpone cheese 16 ounce size, softened to room temp
- 1 stick butter softened to room temperature
- 2 cups granulated sugar
- 1 tablespoon rose water
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 1/2 cups powdered sugar
- 1 bottle red food coloring 1 fluid ounce size
- 1 teaspoon rose water
- 1 teaspoon vanilla
- 2 dashes water
- red sugar as needed for sprinkling on top
- Pre-heat the oven to 375 and line 4 cookie sheets with silicone mats or parchment paper. Whisk the 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.
- Use a 1.5 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.
- 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.
- 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!