Description

These delightful sandwich cookies offer a sophisticated take on the classic Italian dessert. Soft, coffee-infused cookies are filled with a rich, creamy mascarpone-style filling, then lightly dusted with cocoa powder. Each bite delivers a harmonious blend of delicate coffee notes, sweet cream, and a hint of bitter cocoa, creating a balanced and elegant treat.

Ingredients

Scale

**For the Coffee Cookies:**
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon instant espresso powder or strong instant coffee powder, dissolved in 1 teaspoon hot water
**For the Mascarpone Filling:**
8 ounces mascarpone cheese, softened
½ cup heavy cream, cold
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon instant espresso powder or strong instant coffee powder, dissolved in 1 teaspoon hot water (optional, for a stronger coffee flavor in the filling)
**For Dusting:**
2 tablespoons unsweetened cocoa powder

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Instructions

**Prepare the Cookies:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until well combined. Stir in the dissolved espresso/coffee mixture.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. Use a 1.5 to 2-inch round cookie cutter to cut out circles. Place the cookies about 1 inch apart on the prepared baking sheets. Repeat with the remaining dough.
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
**Prepare the Mascarpone Filling:** In a large bowl, combine the softened mascarpone cheese, cold heavy cream, sifted powdered sugar, and vanilla extract. If desired, add the dissolved espresso/coffee mixture for an enhanced coffee flavor.
Beat with an electric mixer on medium-high speed until the mixture is light, fluffy, and holds soft peaks. Be careful not to overbeat, as mascarpone can curdle.
**Assemble the Cookies:** Once the cookies are completely cool, pair them up by size. Spread or pipe a generous amount of mascarpone filling onto the flat side of one cookie. Top with the second cookie, gently pressing to create a sandwich.
Arrange the assembled sandwich cookies on a serving platter. Sift unsweetened cocoa powder generously over the tops of the cookies before serving.

Notes

Ensure all ingredients for the filling are at room temperature for a smooth, lump-free cream.

Chill the cookie dough thoroughly to prevent spreading during baking.

For uniform cookies, use a small ice cream scoop or a consistent cookie cutter.

Store assembled cookies in an airtight container in the refrigerator for up to 3 days.

For an extra layer of flavor, lightly brush the inside of the cookies with a non-alcoholic coffee syrup before filling.

Prep Time: 45 minutes
Cook Time: 20 minutes

Nutrition

Calories: 210
Fat: 13g
Carbohydrates: 22g
Protein: 3g