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I'm totally crazy about these Coffee Cream Cookies and can't wait for you to try them. Think about biting into a super pillowy cookie that captures all the flavors of that famous Italian sweet treat, but in a handy little package you can munch anywhere. The ultra smooth mascarpone topping and light cocoa dusting make them irresistible. My folks now constantly ask me to whip these up whenever we get together.
How These Sweet Treats Came About
Ever wanted that classic coffee-soaked dessert without making a whole big production? That's exactly why I created these cookies. I was really wanting those familiar flavors but needed something I could tuck into my children's lunch boxes. Many cups of coffee and several batches later (such hard work!), I perfected these treats. What's great is they don't call for anything weird - just normal stuff you probably already have plus some mascarpone cheese.
What You'll Need
- Butter: Take one stick and melt it down. Give it a moment to cool while gathering everything else.
- Brown Sugar: It creates the most tender texture and adds this wonderful warm flavor that's absolutely delicious.
- Instant Coffee: Any kind will do just fine. I simply use whatever's sitting in my cabinet.
- Cocoa Powder: Dutch processed works best, but don't worry if you only have regular.
- Mascarpone: Totally worth getting. Make sure it sits out until soft before you use it.
- Vanilla: Using pure extract really makes these special.
- Egg: Only need one, preferably not cold from the fridge.
- Basic Baking Stuff: Flour, baking powder, baking soda, and salt.
Creating Cookie Wonders
- Getting Started
- Let your butter melt and cool a bit as you collect other ingredients. Blend it with sugars until everything looks damp and sandy. Add your egg and a splash of vanilla, then mix well.
- Powder Party
- In a separate bowl, combine your flour and its friends (all those dry ingredients). Stir them together so they're evenly mixed.
- Cool Down Time
- Form dough into small balls about the size of ping pong balls. Put them in the fridge to rest - don't skip this part, it really matters.
- Baking Time
- Warm your oven to 180°C. When it's ready, pop those chilled dough balls in until they're barely set. Remember we want them tender and soft.
The Cloud-Like Topping
- Fluff It Up
- Take your softened mascarpone (it must be room temperature) and beat with vanilla until it becomes airy and smooth. I usually do this during cookie cooling time because waiting isn't my strong suit.
- Finishing Moves
- After cookies are completely cool, spread or pipe that gorgeous mascarpone on each one. Sprinkle with cocoa and try to share some (you probably won't want to).
Insider Tricks
After making these treats countless times, I'll save you some headaches. Weigh your ingredients if possible - it makes them turn out perfectly every time. Don't rush past the cooling step in the fridge (I found out why the hard way). Buy quality mascarpone because you'll taste the difference. And handle the dough gently - no need to work it too much.
Keeping Them Fresh
You'll need to keep these in your fridge because of the creamy topping. They'll stay tasty for a few days if they don't vanish first (they always disappear quickly at my place). Want to plan ahead? Make and freeze the dough balls. Then you can bake them whenever you want something sweet. I always keep some in my freezer for when cookie cravings hit.
Tasty Variations
I like to switch things up with these cookies now and then. Recently I switched the cocoa dust for shaved dark chocolate and wow, what a treat. If you love coffee as much as my hubby does, try adding extra espresso powder to the mascarpone. During holiday season? I toss some crushed candy canes on top and everyone can't get enough of them.
Common Wonderings
My friend wondered if making larger cookies works and honestly they turn out great! Just leave them in the oven a bit longer. My sis prepares the dough a day ahead and says they come out fantastic. And yep you can absolutely freeze the cookie dough I do it constantly. Just let them sit out a little before baking.
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Frequently Asked Questions
- → Can I make these a day early?
- You can prepare the cookies and mascarpone separately. Store cookies in a sealed container and cream in the fridge. Assemble with cocoa just before serving for freshness.
- → What works as espresso powder substitute?
- You could try instant coffee, but espresso gives stronger flavor. Grind coffee finer for best results. If using liquid coffee, reduce other wet ingredients slightly.
- → Why chill the dough first?
- It stops cookies from spreading too much when baking and enhances flavor. The butter firms up to create a better texture.
- → How should I keep them fresh?
- Once topped with mascarpone, refrigerate and eat within 2 days. Without cream, cookies stay fresh at room temperature in a sealed container for up to 5 days.
- → Can I freeze these cookies?
- Yes, plain cookies freeze well for 3 months if sealed tightly. Thaw fully before adding the cream topping. Avoid freezing mascarpone cream—make it fresh when needed.