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I'm totally hooked on these Coffee Cream Cookies and can't wait for you to try them. Imagine biting into a super fluffy cookie that captures all the flavors of that famous Italian sweet, but in a handy little treat you can enjoy anywhere. I've added the silkiest mascarpone topping and sprinkled some cocoa on top. They're such a hit that my relatives now pester me to whip them up for every family event.
How These Sweet Treats Came To Be
Ever had that moment when you're craving a fancy dessert but don't want the hassle? That's exactly why I came up with these cookies. I was in the mood for something Italian-inspired but wanted treats I could tuck into my children's lunch boxes. After many cups of joe and endless sampling (someone had to do it!), this recipe took shape. What's great is you won't need anything complicated just standard kitchen ingredients plus some mascarpone.
What You'll Need
- Butter: Take one stick and melt it down. Give it a moment to cool while gathering your other stuff.
- Brown Sugar: It creates that wonderful soft texture and adds this delicious caramel background I absolutely adore.
- Instant Coffee: Pick whatever kind you have. I just use what's sitting in my cabinet.
- Cocoa Powder: Dutch processed works best, but the standard type is fine too.
- Mascarpone: Worth every penny. Make sure it sits out until it reaches room temperature.
- Vanilla: Go for authentic extract if possible.
- Egg: You'll need just one, ideally not cold from the fridge.
- The Basics: You'll want flour, baking powder, baking soda, and some salt.
Creating Cookie Wonder
- Getting Started
- First up, melt that butter and set it aside while collecting everything else. Mix it with your sugars until everything looks damp and sandy. Add your egg, pour in some vanilla, and stir it all together.
- Handling Dry Ingredients
- In a separate bowl, combine your flour and company (that's my nickname for all the dry stuff). Stir them briefly so they mix well.
- Cool Down Period
- Form your mixture into small balls (think ping pong size), and put them in the fridge for a while this step is absolutely essential, believe me.
- Baking Time
- Warm your oven to 180°C. When it's ready, pop those chilled dough balls in until they're barely done. Don't leave them too long we want them to stay soft!
The Luscious Frosting
- Mixing Magic
- Get your room temperature mascarpone (really, this temperature matters) and beat with vanilla until it becomes airy and smooth. I typically do this as the cookies cool because waiting isn't my strong suit.
- Finishing Moves
- After your cookies have completely cooled, add that wonderful mascarpone on each one. Sprinkle cocoa powder on top and try to save some for others (nearly impossible).
Pro Pointers
Since I've baked these treats countless times, let me spare you some mistakes. Use a kitchen scale if available it really helps nail the recipe. Don't rush past the cooling stage (I found out why the hard way). And don't cheap out on the mascarpone it truly matters. Also, handle the dough gently these aren't meant to be worked too much.
Keeping Them Fresh
You'll need to store these in your fridge because of the cream topping. They'll last a few days if your family doesn't gobble them up instantly (mine never makes it past day one). If you want to plan ahead, shape the dough into balls and stick them in the freezer. Then you can bake a batch whenever you feel like it. I always keep some frozen for when cookie cravings strike.
Tasty Twists
I like to switch things up with these cookies when I'm feeling creative. Recently I swapped the cocoa dust for shaved dark chocolate and wow, amazing results. If you love coffee as much as my hubby does, try putting more espresso powder in the mascarpone. During the holidays? I toss some crushed peppermint on top and everybody raves about them.
Common Questions
A friend wanted to know if she could make larger cookies and honestly why not! Just cook them a bit longer. My sis prepares the dough a day early and claims they turn out fantastic. And yep you can definitely freeze the dough I do this constantly. Just remember to let them warm up slightly before baking.
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Common Questions
- → Can I prepare these cookies beforehand?
- You can make both parts separately in advance. Keep the cookies in a sealed container and the cream in the fridge. Put them together right before you're ready to eat them for the freshest taste.
- → What works instead of espresso powder?
- Regular instant coffee works too, but won't be as strong. Try grinding it finer for better results. If you want to use brewed coffee, cut back on other wet ingredients a bit.
- → Why chill the dough first?
- Chilling stops the cookies from getting too flat while baking and makes them taste better. It also lets the melted butter harden up again for the right cookie texture.
- → How do I keep these cookies fresh?
- After adding the cream topping, keep them in the fridge and eat within 2 days. Plain cookies without topping can stay in a sealed container on the counter for up to 5 days.
- → Can I freeze them for later?
- You can freeze the plain cookies without topping for up to 3 months. Let them thaw completely before adding cream. Don't freeze the mascarpone mix though - it's best made fresh.