Chewy Lemon & Cranberry Mascarpone Cookies


  • 8 tablespoons unsalted butter, softened
  • 1/3 cup brown sugar
  • 2/3 cup white sugar
  • 1/4 cup mascarpone cheese
  • 1 each large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 2 fl oz lemon juice
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries


1. Preheat oven to 350ºF.

2. Using an electric hand or stand mixer, beat butter and sugar together in a medium mixing bowl until just combined, do not fully cream butter and sugar. While mixing on slow, add the cheese, egg, vanilla, and lemon zest and juice.

3. In a separate mixing bowl combine the dry ingredients together (except the dried cranberries) and whisk to combine.

4. Add the dry ingredients to the wet ingredients in 2 stages, wait until it looks just combined and add the second half along with the dried cranberries.

5. Chill the dough for 15-20min to allow the dough to rest and hydrate. Scoop onto a baking tray lined with parchment paper. Bake for 13-15 minutes or until slightly golden brown. Cool on wire rack.


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