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To Make the Cookies:
In a large bowl, whisk together the all-purpose flour, instant coffee powder, baking powder, baking soda, and fine salt until well combined.
In another bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
Add the egg and vanilla extract to the wet ingredients, whisking until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop out 2-tablespoon portions of the dough for each cookie and place them on a parchment-lined baking tray. Refrigerate the cookies for 1 hour to firm up the dough.
Preheat the oven to 350°F (175°C) once the cookies have chilled. Line another baking sheet with parchment paper.
Place 5 to 6 cookies on each tray, ensuring they have enough space to spread. Bake for 10 to 11 minutes until the edges are set and the centers are slightly soft.
Allow the cookies to cool on the trays for 3 minutes before transferring them to a wire rack to cool completely.
To Make the Frosting:
In a large bowl, beat together the softened mascarpone, powdered sugar, heavy cream, and vanilla extract until the mixture forms stiff peaks.
Cover the bowl with plastic wrap and refrigerate the frosting until you’re ready to assemble the cookies.
Fit a round tip onto a pastry bag and fill it with the frosting. Swirl the frosting onto the cooled cookies in a decorative pattern.
Lightly dust the frosted cookies with cocoa powder. Serve and enjoy!
Prep Time: 20 minutes | Chill Time: 1 hour | Cook Time: 11 minutes | Total Time: 1 hour 31 minutes
Kcal: 280 kcal | Servings: 24 servings
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