Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat. This ensures your cookies don’t stick and bake evenly.

In a large bowl, use an electric mixer (or a strong arm with a wooden spoon) to cream together the softened butter and granulated sugar. Beat until the mixture is light, fluffy, and pale in color—about 3–4 minutes. This step is crucial; it creates the soft, tender texture we’re aiming for.

Beat in the eggs, one at a time, making sure each is fully incorporated. Then add vanilla extract and instant coffee granules. Yes, instant coffee in cookies—trust me, it transforms these into tiny coffee-flavored delights. Mix until smooth.

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Make sure the cocoa is lump-free, or your cookies will have dark spots.

Gradually fold the dry ingredients into the wet mixture. Take your time—overmixing can make cookies tough. You want a soft, thick dough that’s easy to scoop.

Fold in the mascarpone cheese gently. It will make the dough a little softer and richer, giving you that tiramisu creaminess in each bite.

Using a cookie scoop or your hands, form dough balls about 1 ½ inches in diameter. Roll each ball generously in powdered sugar so that they’re fully coated. The sugar not only adds sweetness but also gives that iconic crinkle appearance.

Place the dough balls on the prepared baking sheet, leaving about 2 inches between them. Bake in the preheated oven for 12–14 minutes, or until the cookies have set but are still soft in the center. They might look slightly underbaked—that’s perfect!

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This keeps the bottoms from becoming soggy and lets the cookies firm up just enough.

If you want to add a little extra flair, dust the cookies lightly with cocoa powder or sprinkle a few dark chocolate shavings on top. It looks elegant and enhances the tiramisu vibe.