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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.
4.75 from 4 votes
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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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