Skip to main content
Recipes

Chocolate Spice Cookies with Mascarpone Frosting and Candied Kumquats

By Marissa LippertPhotography by Nicole Franzen
Image may contain Food Confectionery Sweets Dessert Chocolate and Egg

Recipe information

  • Yield

    Makes about 36 Servings

Ingredients

Chocolate Spice Cookies

1

1/2 cups unsalted butter

1

3/4 cups sugar

2

large eggs, beaten to blend

3

cups all-purpose flour

1

1/2 cups unsweetened cocoa powder

1

teaspoon cinnamon

1

/2 teaspoon freshly ground black pepper

1

/4 teaspoon salt

1

/8 teaspoon plus a pinch cayenne pepper

2

tablespoons finely chopped crystallized ginger

Mascarpone Frosting

8

ounces mascarpone or Neufchâtel cream cheese

1

/2 cup (1 stick) unsalted butter, cut into 1' pieces, at room temperature

1

cup powdered sugar

1

teaspoon vanilla extract

Candied Kumquats

1

cup sugar

10

kumquats, thinly sliced

1

/2 vanilla bean, split in half and seeds scraped out

Need to make a substitution?

Preparation

  1. Chocolate Spice Cookies

    Step 1

    Using an electric mixer, beat butter and sugar, occasionally scraping down sides of bowl, until smooth. Add eggs and beat until fluffy.

    Step 2

    Whisk flour and next 5 ingredients in a medium bowl. Add to butter mixture and beat until well blended. Stir in ginger. Divide dough in half; roll each into a 1 1/2"-thick log. Wrap each log in plastic and chill for at least 1 hour or overnight. DO AHEAD: Can be made 1 month ahead; keep frozen.

    Step 3

    Preheat oven to 350°. Line 2 baking sheets with parchment paper. Unwrap 1 dough log; transfer to a well-floured cutting board. Cut log into 1/4"-thick rounds and place 1" apart on prepared baking sheets. Bake cookies until slightly crisp, 8–10 minutes, then let cool completely.

    Step 4

    Repeat with remaining dough log, using cooled baking sheets and fresh parchment paper.

  2. Mascarpone Frosting

    Step 5

    Using an electric mixer, beat mascarpone and butter in a small bowl. Add sugar and vanilla extract and beat until blended and smooth.

  3. Candied Kumquats

    Step 6

    Heat sugar and 1 cup water in a small saucepan over medium heat, stirring frequently, until sugar dissolves. Add kumquats and scrape in seeds from vanilla bean; add bean. Bring to a simmer and cook until reduced and golden colored, 15–20 minutes. Remove from heat and let cool. Place kumquat slices on parchment paper to dry.

    Step 7

    Spread mascarpone frosting over cookies and top each with a candied kumquat.

Explore Bon AppétitCookieDessertCocoaMascarponeCheeseKumquatCitrusFruitSnackNut-FreeBakingChristmas