Make the Coffee Sugar Cookies:

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

• In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda. Set aside.

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

• Add the instant espresso powder, egg, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

• Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

• Gently flatten each dough ball with the back of a spoon or your fingers.

• Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on a wire rack.

Make the Espresso Mascarpone Frosting:

• In a large mixing bowl, combine the cold mascarpone cheese, powdered sugar, and instant espresso powder. Mix until smooth and creamy.

• In a separate bowl, beat the cold heavy whipping cream until stiff peaks form.

• Gently fold the whipped cream into the mascarpone mixture until fully combined. Be careful not to deflate the whipped cream.

• Transfer the frosting to a piping bag or use a spoon to frost the cooled cookies.

Assemble the Tiramisu Cookies:

• Once the cookies have cooled completely, pipe or spread a generous amount of the espresso mascarpone frosting onto each cookie.

• Dust the tops with cocoa powder for that signature tiramisu finish.

Serve:

• Serve the cookies immediately or store them in an airtight container in the refrigerator for up to 3 days. Enjoy!