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Mascarpone Fig Jam Cookies

Mascarpone Fig Jam Cookies

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Happy holidays! Here is a yummy cookie  recipe for Mascarpone Fig Jam Cookies.  This recipe is coming to us from courtesy of food blogger, Jovina Coughlin. 

Fig Mascarpone Thumrpint Cookie

“the holidays are a time when all the special recipes are brought out for celebration. They may be recipes that have been in the family for a long time or they may be newly acquired. Ingredients which we may not use the rest of the year are used for these special recipes. Cookies and the time spent making them symbolize the spirit of the holidays.

To see more of Jovina’s recipes  please visit her blog Jovina Cooks Italian. 

Fig Mascarpone Thumrpint Cookie

Mascarpone Fig Jam Cookies

1 from 1 vote


  • 1/2 cup unsalted butter at room temperature, 1 stick
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup softened Mascarpone cheese
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fig jam or or your favorite jam


  • Beat together the butter and sugar until light. Add the egg and vanilla and mix until smooth. Add the mascarpone cheese and beat until smooth.
  • Sift together the dry ingredients and fold them into the butter mixture; mixing just until combined.
  • Wrap the dough in plastic wrap and refrigerate 1 hour.
  • Preheat the oven to 325 degrees F.
  • After the dough has chilled, place it on a lightly floured cutting board or counter and separate it into about three dozen portions. Roll each portion into a ball that is 1/2 inch in diameter and use the end of a spatula or wooden spoon to make a round indentation in the middle of each ball, flattening it slightly
  • Arrange the cookies on baking sheets that have been lined with parchment paper or ungreased silicone baking sheet liners designed to prevent cookies and pastries from sticking to baking pans.
  • Bake the cookies until they just begin to take on a golden color, then remove the baking sheets from the oven. Before the cookies have a chance to cool, spoon a small amount of fig jam into the indentation on each cookie. Once each cookie has its jam filling, allow the cookies to cool and the jam to set. Store in an airtight container.


(Recipe adapted from Italian Desserts by Anthony Parkinson.)
Tried this recipe?Let us know how it was!
I would also love to share your favorite cookie recipes as well.  If you are on Instagram follow me @cheftini and post a picture of your best holiday cookie using the hashtag #cheftinicookietime and also tag me @cheftini.  I will post my favorite(s) here on the blog.  
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Monday 20th of December 2021

These cookies collapsed!!!!! So disappointing as i followed the recipe to a T!

Tina DiLeo

Thursday 30th of December 2021

Oh no! Thank you for the comment - we need to know this! I haven't made this recipe it came from another foodie blogger - I am going to try and make them now to see how we can make this a success and I will update this thread! Happy New Year!

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