If you want a hint of Christmas any time of year, these creamy no-bake mascarpone cookies deliver holiday flavor in every bite. Small, elegant, and rich with eggnog notes, they’re a festive treat that’s just as welcome on a summer dessert tray as on a winter platter.
These easy, no-bake mascarpone cookies have been a family favorite for years. The filling is luxuriously creamy, with a true eggnog character that makes each bite taste like a little holiday celebration.
The combination of mascarpone, eggnog, and vanilla vodka yields a smooth, indulgent flavor. Rolled in crushed ladyfingers and finished with a dark chocolate drizzle, these bite-sized cookies are as pretty as they are delicious.
🥘 Ingredients
- Unsalted butter (very soft)
- Mascarpone cheese
- Eggnog
- Vanilla vodka (homemade or store-bought)
- Ladyfingers (ground) — substitute gluten-free ladyfingers if desired
For rolling
- Additional ground ladyfingers
For drizzling
- Melted dark chocolate
See the recipe card below for exact quantities.
👩🏻🍳 Step-by-Step
🔪 Instructions
Start by crushing 30 ladyfingers in an electric chopper until they form fine crumbs. Place those crumbs in a mixing bowl.
In a separate bowl, cream very soft butter with mascarpone, eggnog, and vanilla vodka until smooth. Fold the ladyfinger crumbs into the mixture until evenly combined.
Cover the mixture and chill in the refrigerator for 30 minutes to firm up.
While it chills, pulse the remaining 10 ladyfingers into fine crumbs and place them in a small bowl for rolling.
Once the filling is firm, scoop teaspoon-sized portions and roll them into balls. Immediately roll each ball in the extra ladyfinger crumbs to coat.
Arrange the coated cookies on a plate. Melt dark chocolate in a bain-marie or tempering device, then drizzle the chocolate over the cookies.
Return the cookies to the refrigerator and chill until 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 likely to disappear sooner if you bring them to a party.
💭 Top tip
If you love mascarpone, try making a simple mascarpone cream for other desserts — it pairs beautifully with fresh fruit and pastries.
🙋🏻 FAQ
Mascarpone is a type of cream cheese made from heavy cream rather than cultured milk. It’s richer and silkier than the spreadable cream cheese used on bagels.
Mascarpone is versatile: use it in desserts like tiramisu and stuffed pastries, fold it into frostings, or add it to savory sauces for extra creaminess.
Traditional mascarpone is made from heavy cream and a small amount of citric or tartaric acid to thicken and set the cheese.
More Mascarpone Recipes for You to Try
- Waffle Blossoms with Chestnut Purée
- Biscoff Cake Pops
- No-bake Strawberry Cheesecake
- Patriotic Fourth of July Cheesecake
- Fig Cheesecake in a Jar
- No-bake Pumpkin Cheesecake
- Ricotta Vanilla Cream Cake
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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 in an electric chopper and place the crumbs in a mixing bowl.
-
Cream ¼ cup very soft butter with 1 cup mascarpone, 3 tablespoons eggnog, and 5 tablespoons vanilla vodka. Stir in the ladyfinger crumbs until well combined.
-
Chill the mixture for 30 minutes.
-
Pulse 10 additional ladyfingers into crumbs and place them in a bowl for rolling.
-
Form teaspoon-sized balls from the chilled mixture and roll each ball immediately in the ladyfinger crumbs.
-
Place the coated balls on a plate.
-
Melt dark chocolate in a water bath and drizzle over the cookies.
-
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 dishes that require cooking.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat.
- Do not leave perishable food sitting at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point to reduce harmful compounds.
- Ensure good ventilation when using a gas stove.
For more information, consult your local food safety resources.