Preparation

• In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes.
• In another bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
• In a large mixing bowl, whisk in the cooled espresso butter with the granulated sugar until well combined. Whisk in the egg and vanilla extract until smooth and well combined.
• Stir the dry ingredients into the wet until just combined, about ½ of the dry ingredients at a time.
• Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper and allow the dough to rest while the oven preheats for 30 minutes.
• Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
• Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed.
• Cool the chewy coffee sugar cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
• Make the mascarpone frosting while the cookies cool.
• On low, whisk the mascarpone cheese until smooth. Then mix in the espresso powder, vanilla extract, and powdered sugar until well combined.
• Once all the sugar has been added, mix in the heavy cream slowly on low speed. Increase the mixer speed to medium for about 2 - 3 minutes or until the frosting is light and fluffy.
• Top the soft and chewy espresso sugar cookies with 1 - 2 tablespoons (15 - 30 ml) mascarpone frosting. Smooth the frosting across the top in a circular motion and dust with cocoa powder.