If you want a little Christmas-in-July vibe, these no-bake eggnog mascarpone cookies bring holiday flavor any time of year. Small, creamy, and delightfully festive, they’re an easy treat that will have you humming carols even in summer.
These quick, no-bake mascarpone cookies have been a family favorite for holidays and gatherings. They combine creamy mascarpone, warm eggnog flavor, and the delicate texture of crushed ladyfingers for an irresistible bite-sized treat.
The eggnog flavor is rich and comforting; the cookies look elegant and taste like a little spoonful of holiday cheer. They’re simple to prepare and need no oven time, which makes them perfect for last-minute entertaining.
🥘 Ingredients
- Unsalted butter (very soft)
- Mascarpone
- Eggnog
- Vanilla vodka (homemade or purchased)
- Ladyfingers (ground) — or use gluten-free ladyfingers if preferred
For rolling
- Ladyfingers (ground)
For drizzling
- Melted dark chocolate
See the recipe card for exact quantities.
👩🏻🍳 Step-by-Step
🔪 Instructions
Begin by crushing 30 ladyfingers in an electric chopper until you have fine crumbs. Place the crumbs in a mixing bowl.
Cream very soft butter with mascarpone, then add eggnog and vanilla vodka. Mix until smooth, then stir in the ladyfinger crumbs until evenly combined.
Chill the mixture in the refrigerator for about 30 minutes so it firms up and is easier to shape.
While the filling chills, crush the remaining ladyfingers and put those crumbs in a separate bowl for rolling.
When the filling is cold, scoop teaspoon-sized portions, roll into balls, and immediately coat each ball in the reserved ladyfinger crumbs. Arrange the finished cookies on a plate.
Melt dark chocolate using a double boiler or tempering device and drizzle it over the coated cookies.
Return the cookies to the refrigerator and chill until the chocolate sets and you’re ready to serve.
🍽 Equipment
- Food processor or hand mixer
- Electric chopper
- Mixing bowl
- Plate
- Teaspoon
Store the cookies in the refrigerator for up to five days. They’re popular at parties, so they may disappear long before then.
💭 Top tip
If you love mascarpone, try it in other creamy desserts and fillings — it pairs especially well with coffee, chocolate, and fruit.
🙋🏻 FAQ
Mascarpone is technically a type of cream cheese but differs in texture and richness. It’s made from heavy cream, which gives it a richer, silkier mouthfeel than typical spreadable cream cheese.
Mascarpone is versatile: use it in desserts like tiramisu and cheesecakes, in creamy fillings, or to enrich savory sauces. Its smooth, rich character enhances many dishes.
Traditional mascarpone is made from heavy cream thickened with a small amount of citric or tartaric acid.
More Mascarpone Recipes for You to Try
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No-bake Eggnog Mascarpone Cookies
Equipment
-
Food processor or hand mixer
-
Electric chopper
-
Mixing bowl
-
Plate
-
Teaspoon
Ingredients
- ¼ Cup Butter very soft
- 1 Cup Mascarpone
- 3 Tablespoons Eggnog
- 5 Tablespoons Vanilla vodka homemade or purchased
- 30 Ladyfingers ground
For rolling
- 10 Ladyfingers ground
For drizzling
- Melted dark chocolate
Instructions
-
Crush 30 ladyfingers with an electric chopper and place the crumbs in a mixing bowl.
-
Cream ¼ cup very soft butter with 1 cup mascarpone, then add 3 tablespoons eggnog and 5 tablespoons vanilla vodka. Stir in the ladyfinger crumbs until combined.
-
Chill for 1/2 hour.
-
Chop 10 ladyfingers for rolling and place the crumbs in a separate bowl.
-
Form teaspoon-sized balls from the chilled mixture and immediately roll them in the reserved crumbs.
-
Place the finished balls on a plate.
-
Melt chocolate in a water bath or tempering device.
-
Drizzle melted dark chocolate over the coated balls.
-
Chill in the refrigerator until ready to serve.
Nutrition
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C) when preparing foods that require cooking.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat.
- Don’t leave perishable food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point to avoid harmful compounds.
- Always ensure good ventilation when using a gas stove.
For further information, consult official food safety guidance.