1. In a large bowl combine flour, instant coffee powder, baking powder, baking soda, and fine salt, whisking to combine.
2. In another bowl, whisk butter, granulated sugar, and brown sugar until well combined.
3. Add in egg and vanilla whisking well to combine.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Scoop out 2-tablespoon portions for each cookie and place them on a parchment-lined baking tray. Refrigerate cookies for 1 hour.
6. Once properly chilled, preheat the oven to 350°F and prepare another baking sheet by lining it with parchment paper.
7. Place 5 to 6 cookies on each tray, baking for 10 to 11 minutes.
8. Let the cookies cool on the trays for 3 minutes before transferring to a wire rack to cool completely.
To make the frosting:
1. In a large bowl beat mascarpone, powdered sugar, heavy cream, and vanilla until it forms stiff peaks.
2. Cover the bowl with plastic wrap and refrigerate until ready to assemble.
3. Place a round tip in a pastry bag and fill it with the frosting. Swirl the frosting onto the cookies.
4. Dust with cocoa powder, serve, and enjoy.
