Ingredients
Scale
- For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder (dissolved in 2 tbsp hot water)
- For the Mascarpone Filling:
- 8 oz mascarpone cheese (softened)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- For Decoration:
- Cocoa powder (for dusting)
- Optional: Chocolate drizzle or coffee glaze
Instructions
- Preparing the Cookie Dough: Cream butter and sugar until light and fluffy. Beat in the egg, vanilla, and espresso mixture. Gradually mix in flour, baking powder, and salt until a soft dough forms. Chill the dough for 30 minutes to firm up.
- Making the Mascarpone Filling: In a mixing bowl, combine mascarpone, powdered sugar, and vanilla extract. Beat until smooth and creamy. Refrigerate until ready to use.
- Shaping and Baking the Cookies: Roll the dough into small balls, flatten slightly, and bake at 350°F (175°C) for 8–10 minutes or until lightly golden. Let cool completely before assembling.
- Assembling the Cookies: Pipe or spread a dollop of mascarpone filling onto the flat side of one cookie, then sandwich with another. Dust the tops with cocoa powder or drizzle with chocolate for an extra touch.
Notes
- For a gluten-free option, substitute with a gluten-free flour blend.
- Vegan alternative: Use plant-based butter, egg substitutes (like flax eggs), and dairy-free mascarpone.
- Add a splash of liqueur like Kahlúa or amaretto to the mascarpone filling for an adult twist.
- Freeze unbaked dough balls or assembled cookies for up to 3 months; thaw and bake or serve as needed.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg