• Grab a big bowl and beat together the butter and both sugars until it’s light, fluffy, and oh-so-creamy. Next, add the egg and vanilla—give it a good mix until everything’s combined and smooth.
• In another bowl, whisk together the flour, baking powder, baking soda, espresso powder, and a pinch of salt.
• Now, slowly add this dry mix to the buttery goodness and stir until it’s all blended together.
• Scoop out spoonfuls (about a tablespoon each) and place them close together on a baking sheet. Pop the whole tray in the fridge for an hour to chill — this step helps the cookies bake up just right!
• When the time’s up, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, and place six cookie balls on each sheet.
• Bake for about 10-12 minutes, until the edges turn a pretty light golden brown. Don’t forget to rotate your pans halfway through so they bake evenly!
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Now, the fun part — the frosting!

• Beat together the mascarpone, heavy cream, powdered sugar, vanilla, and honey until it’s thick and you can see soft peaks forming.
• Spoon the frosting into a piping bag and spread a thin, lovely layer onto each cookie.
• Finish off by dusting the tops with a sprinkle of cocoa powder.
• Enjoy every delicious bite! And if you have leftovers, pop them in the refrigerate — they’ll keep fresh for up to 4 days.