Sourdough Coffee Cookies With Mascarpone Filling

These sandwich sourdough coffee cookies are super soft and chewy and have a rich, creamy mascarpone filling. The flavor is similar to that of tiramisu but in a more convenient cookie form.

Sourdough coffee cookie sandwiches with a mascarpone filling.

If you are looking for a creative way of using your sourdough discard, these coffee cookies are perfect for you. Not only rich in flavors, these cookies are so tender they simply melt in your mouth.

Why should I use my sourdough discard to make these coffee cookie sandwiches?

These cookies are a perfect way to use your excess sourdough starter. Not only by adding an amazing tangy flavor to your cookies but also by the soft and chewy texture it gives to your cookie dough.

If you have never made a sourdough dessert before you will be blown away by the difference in taste and texture. You will never look back after you tried this recipe.

And if you need a more kid-friendly sourdough discard recipe, you have to try these delicious sourdough peanut butter cookies.

A stack of coffee cookies next to an espresso cup.

Do I need to let my sourdough cookie dough ferment?

You can bake the cookies straight after, without the need to ferment the dough. The sourdough starter is only used in the recipe for taste and texture and not for its leavening properties. However, if you wish to ferment the dough, just omit the baking powder and baking soda in the recipe. You can add these before baking, in this instance. I recommend a cold fermentation in the fridge for the most part.

Ingredients needed for the sourdough coffee cookies:

Ingredients needed for sourdough coffee cookies with mascarpone.
  • Sourdough discard: this is the excess sourdough starter you want to use before feeding your starter. I keep my sourdough starter in the fridge and for this recipe, I used it straight from the fridge. No need to feed it beforehand. NOTE: I wouldn’t recommend using a starving sourdough that has been neglected. It will be too acidic and will negatively impact the taste and texture of the cookies (if it has a layer of hooch on top or it smells strongly of vinegar or acetone). Only use mature and established starters as they can be harmful to health.
  • All-purpose (Plain flour): don’t use bread flour or flour that is high in protein as this will result in a dense cookie.
  • An egg
  • Unsalted butter
  • Instant coffee powder: you will need a fine powder. It can be espresso or americano, depending on your preference.
  • Soft brown sugar: perfect for a slight caramel flavor that compliments the coffee flavor perfectly. Plus, it helps maintain the moisture in your cookie dough for a chewy texture.
  • Granulated sugar: I like to use unrefined sugar.
  • Baking powder and baking soda: used as leavening agents and to create a reaction with the acidity of the sourdough starter (this will make the dough super soft and airy).
  • Vanilla extract
  • Almond extract: this will help give the cookies that delicious tiramisu flavor. NOTE: This is a very potent flavor and it can overshadow all the other flavors. Only use the amount listed in the recipe card below.
  • Mascarpone cheese: makes the filling of the cookie sandwiches.
  • Icing sugar: is used to sweeten the mascarpone filling.

If you don’t have a sourdough starter yet, learn how to make an easy sourdough starter in this step-by-step guide:

Easy Sourdough Starter Recipe

How to make sourdough coffee cookies with mascarpone filling:

Make the cookie dough:

  1. Melt the butter and mix it with the instant coffee powder.
  2. Add the vanilla extract and almond extract to the mixture.
  3. In a large bowl, cream the egg with the brown sugar and granulated sugar. Make sure it is well-mixed at this stage.
  4. Add in the sourdough discard and mix well.
  5. Now it’s time to pour in the butter and coffee mixture. Make sure the butter has had a chance to cool off. Do not add it in hot.
  6. Mix in the baking powder and baking soda.
  7. Gradually fold in the flour. Don’t overmix once the flour is incorporated. This will result in dense cookies.
  8. The cookie dough should be thick but easy to scoop out.
  9. Leave the cookie dough to rest at room temperature for 10 minutes before baking.

Bake the cookies:

  1. Preheat your oven to 190°C (374°F).
  2. Line your baking sheet with parchment paper.
  3. Scoop out some cookie dough and gently form a cookie ball with your hands.
  4. Place the cookie balls on the baking sheet with space between them as they will spread.
  5. Bake the coffee cookies for about 7 minutes or until the center of the cookies looks cooked. Don’t overbake the cookies.
  6. Let them cool off at room temperature on a wire rack.

Pro tip: I recommend putting the remaining cookie dough in the fridge in between baking the batches.

Make the mascarpone filling and assemble the cookie sandwiches:

  1. Mix all the ingredients for the mascarpone filling in one bowl. The result should be of a thick and creamy consistency.
  2. Use a pipping bag or a normal sandwich bag (with a little cut in one of the corners) to fill in the cookie sandwiches with the mixture.
  3. Top it with a second cookie to create a cookie sandwich.
  4. Serve and enjoy!
A half eaten sourdough coffee cookie with mascarpone.

How to store the cookies:

These sourdough cookies get even better with time. I recommend storing them in an airtight container in the fridge.

If you wish to freeze them, place the cookie sheet with the uncooked cookie balls in the freezer. After they freeze, remove them from the tray and put them in a ziplock bag for storing. When you are ready to bake, thaw them in the fridge and then bake them as normal.

A few coffee cookie sandwiches on a table next to an espresso cup and tea towel.

More delicious cookie recipes to try:

Soft gingerbread cookies with honey

Almond and rye cookies

Crunchy chocolate chip oat cookies

White chocolate and lemon cookies

Sourdough coffee cookie sandwiches with a mascarpone filling.

Sourdough Coffee Cookies With Mascarpone Filling

AndreeaB
These sandwich sourdough coffee cookies are super soft and chewy and have a rich, creamy mascarpone filling. The flavor is similar to that of tiramisu but in a more convenient cookie form. A great way to use your sourdough discard.
5 from 1 vote
Prep Time 5 minutes
Cook Time 7 minutes
Resting Time 10 minutes
Total Time 22 minutes
Course Dessert
Cuisine Italian
Servings 14 servings (28 cookies)
Calories 363 kcal

Ingredients
  

For the cookies

  • 70 g sourdough starter (from the fridge) (approx. 1/4 cup)
  • 1 egg
  • 300 g all-purpose flour (approx. 2 1/4 cups)
  • 2 tbsp instant coffee powder
  • 100 g soft brown sugar (approx. 1/2 cup)
  • 150 g granulated sugar (I used unrefined) (approx. 3/4 cup)
  • 180 g unsalted butter (approx. 3/4 cup)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp almond extract

For the filling

  • 200 g mascarpone (cold from the fridge) (approx. 1 cup)
  • 100 g icing sugar (approx. 1 cup)
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions
 

Make the cookie dough:

  • Melt the butter and mix it with the instant coffee powder.
  • Add in the vanilla extract and almond extract in the mixture.
  • In a large bowl, cream the egg with the brown sugar and granulated sugar. Make sure it is well mixed at this stage.
  • Add in the sourdough discard and mix well.
  • Now it’s time to pour in the butter and coffee mixture. Make sure the butter has had a chance to cool off. Do not add it in hot.
  • Mix in the baking powder and baking soda.
  • Gradually fold in the flour. Don’t overmix once the flour is incorporated. This will result in dense cookies.
  • The cookie dough should be thick but easy to scoop out.
  • Leave the cookie dough to rest at room temperature for 10 minutes before baking.

Bake the cookies:

  • Preheat your oven to 190°C (374°F).
  • Line your baking sheet with parchment paper.
  • Scoop out some cookie dough and gently form a cookie ball with your hands.
  • Place the cookie balls on the baking sheet with space between them as they will spread.
  • Bake the coffee cookies for about 7 minutes or until the centre of the cookies looks cooked. Don’t overbake the cookies.
  • Let them cool of at room temperature on a wire rack.
  • Pro tip: I recommend putting the remaining cookie dough in the fridge in between baking the batches.

Make the mascarpone filling and assemble the cookie sandwiches:

  • Mix all the ingredients for the mascarpone filling in one bowl. The result should be of a thick and creamy consistency.
  • Use a pipping bag or a normal sandwich bag (with a little cut in one of the corners) to fill in the cookie sandwiches with the mixture.
  • Top it with a second cookie to create a cookie sandwich.
  • Serve and enjoy!

Notes

I wouldn’t recommend using a starving sourdough that has been neglected. It will be too acidic and will negatively impact the taste and texture of the cookies (if it has a layer of hooch on top or it smells strongly of vinegar or acetone).
ONLY USE MATURE STARTER. DO NOT USE DISCARD FROM A STARTER THAT IS NOT YET ESTABLISHED. IT CAN BE HARMUL TO HEALTH.

Nutrition

Serving: 83gCalories: 363kcal
Keyword coffee cookies, cookie sandwich, sourdough cookies, sourdough desserts, sourdough discard recipe, tiramisu cookies
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7 Comments

  1. I love anything with mascarpone, and I enjoy baking with sourdough, so I NEED to try this!

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