Ingredients
- For the Cookies:
- 180 g all-purpose flour
- 2 tablespoons instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For the Mascarpone Cream:
- 200 g mascarpone cheese
- 100 g whipping cream
- 50 g powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons cocoa powder (for dusting)
Instructions
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Make the Flour Mixture: In a medium bowl, stir together the flour, espresso powder, baking powder, baking soda, and salt. Set aside.
- Make the Butter Mixture: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg and vanilla extract, and mix until smooth.
- Combine the Mixtures: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Scoop the Dough: Use a 4-tablespoon cookie scooper to scoop out the dough onto the lined baking sheet, spacing each cookie about 2-3 inches apart to allow for spreading.
- Bake the Cookies: Bake for about 11-12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Mascarpone Cream: In a medium mixing bowl, use a hand mixer to beat the mascarpone cheese until creamy. Add the whipping cream, powdered sugar, and vanilla extract, and whip until the mixture thickens (about 5 minutes). The mixture should barely move when you tilt the bowl.
- Frost the Cookies: Use a cookie scoop to portion the mascarpone cream onto each cookie. Spread the cream with an offset spatula or the back of a spoon to create a swirl design. Alternatively, you can use a piping bag to pipe the cream onto the cookies.
- Dust with Cocoa Powder: Use a fine mesh sieve to dust cocoa powder over the top of each cookie for the finishing touch.
Notes
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- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
