Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 1 large egg
- 2 tsp instant coffee granules
- 1/4 cup cocoa powder (plus extra for dusting)
- 1/2 cup mascarpone cheese
- 1 tsp vanilla extract
- 1/4 cup brewed coffee (for syrup)
- 2 tbsp sugar (for syrup)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, instant coffee granules, cocoa powder, and a pinch of salt in one bowl.
- In another bowl, cream unsalted butter and granulated sugar until fluffy. Add the egg and vanilla extract and mix well.
- Gradually combine the dry ingredients with the wet mixture until just blended; avoid overmixing.
- Scoop dough onto prepared baking sheets, spacing them two inches apart.
- Bake for 10-12 minutes until edges are golden but centers remain soft; cool on wire racks.
- For the syrup, heat brewed coffee and sugar in a saucepan until dissolved; let cool slightly.
- Assemble by spreading mascarpone on one cookie half, drizzling with cooled syrup, and topping with another cookie half.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg