My Cookie Journey

menu icon
go to homepage
  • Home
  • About Me
  • Spring Cookies
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About Me
    • Spring Cookies
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Cookies

    Espresso Mascarpone with a Hint of Rum Cookies

    Published: Jun 6, 2024 · Updated: Jul 14, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    Of course, I am a coffee hound! I don't know what I would do if I could not get at least one cup in the morning before I start my day.

    Espresso Mascarpone with a Hint of Rum Cookies stacked on a plate.

    Espresso powder by Delallo is my go-to instant coffee flavor for cookies. Since I love Tiramisu, this is a cookie version without the ladyfingers or chocolate shavings. My goal was to combine the flavors of espresso, mascarpone, and rum.

    Jump to:
    • Ingredients
    • Making Espresso Cookies
    • Mixing the Cookies
    • Baking the Cookies
    • FAQ's
    • Other Cookies with Mascarpone Cheese
    • Recipe

    Ingredients

    Espresso Mascarpone with a Hint of Rum Cookies ingredients on a marble surface.
    Jump to Recipe for Amounts
    • Butter unsalted
    • Sugar white
    • Mascarpone cheese
    • Vanilla extract
    • Rum extract
    • Eggs 
    • All-purpose flour
    • Ground espresso
    • Baking powder
    • Kosher Salt
    • Pecan halves

    Making Espresso Cookies

    Just a little prepping for these cookies. Start by measuring or weighing the sugar in a bowl and then setting it aside.

    In another bowl, weigh or measure the flour. Add the ground espresso, baking powder, and salt to the flour. I take a whisk and run it through the flour mixture and set the bowl aside.

    Mixing the Cookies

    Cubed butter in a mixer bowl ready to be creamed.

    I like to cream my butter before I add the sugar. Sometimes, my butter is colder than I want it to be, so this helps to bring it to room temperature. When you cube the butter, it should only have a little resistance.

    Creamed butter looking so creamy with soft peaks.

    Mix on medium mixer speed for 1 to 2 minutes until you get soft peaks, and it looks creamy.

    Sugar and butter mixed for 3 minutes.

    Next, add the sugar. Mix on medium speed for 2 to 3 minutes. There is more sugar than butter, so it will look a little clumpy and grainy.

    Butter, sugar and eggs after being mixed with a mixer.

    To help bring this together, it is time to add the eggs. I break one egg into a small bowl to ensure there are no eggshells before adding it to the butter-sugar mix. Mix through, and then add the second egg.

    Adding mascarpone cheese and extract to the sugar egg and butter mixture.

    Now add the creamy mascarpone cheese, vanilla extract, and rum extract and mix on medium speed. After everything is incorporated, take the mixer bowl off the stand and scrape down the sides and across the bottom.

    One-third the flour being folded into the cookie dough with a spatula.

    Get a nice sturdy spatula (I have a one-piece silicone) and add about ⅓ of the flour mixture. Start to fold that together. Repeat with the second ⅓ of flour and fold that in. Finish by folding in the last of the flour mixture.

    Cookie dough with all the ingredients. Smells like coffee.

    The ground espresso smells so good and it has that coffee with cream color. Cover and refrigerate for 2 hours.

    Baking the Cookies

    Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.

    Using a medium cookie scooper add 12 scoops to one of the prepared sheet pans. Take a pecan half and place it on top of each mound. I press down on the nut slightly so that the nut will stay when it is baked. You do not need to press too hard.

    Scooped cookie dough on a parchment-lined cookie sheet pan with a pecan on the top of each cookie mound.

    Bake for 12-14 minutes. After taking them out of the oven, leave them on the cookie sheet pan for a minute. Then, move them to a cooling rack to finish.

    Espresso Mascarpone with a Hint of Rum Cookies on a plate which is on a wooden tray.

    Enjoy!

    FAQ's

    Can I use instant coffee instead of the espresso powder?

    Instant coffee that is ground is courser than the espresso ground and does not have the richness of the espresso flavor. You can, of course, use it, but the taste will be different.

    How long with these cookies stay fresh?

    I put them in a container that has a lid, and they stay fresh for about a week.

    Other Cookies with Mascarpone Cheese

    • Blueberry lemon with mascarpone cookies feature shot.
      Blueberry Lemon with Mascarpone Cookies
    • Close up picture of my lemon with lacender and honey cookies on a wooden plank.
      Lemon with Lavender and Honey Cookies
    • My strawberry shortcake cookies on a wooden plank with strawberry-powdered sugar sprinkled on top.
      Strawberry Shortcake Cookies - Soft, Fruity, and Perfect for Summer
    • Close up of a lemon with a touch of honey cookie.
      Lemon With a Touch of Honey Cookies - Light, Sweet, and Citrusy

    Recipe

    Espresso Mascarpone with a Hint of Rum Cookies stacked on a plate.
    QR Code

    Espresso Mascarpone with a Hint of Rum Cookies

    Barbara Hall
    These Espresso Mascarpone Cookies with a Hint of Rum are a delicious treat. They combine creamy mascarpone, bold espresso, and a splash of rum for a unique and tasty twist.
    Prevent your screen from going dark
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 36 minutes mins
    Chill 2 hours hrs
    Total Time 2 hours hrs 51 minutes mins
    Course Cookies
    Cuisine American
    Servings 27 cookies
    Calories 184 kcal

    Would you like to save this recipe?

    We'll email a link of this post to you, so you can come back any time!

    Ingredients
     

    • ½ cup (113.5 g) Butter unsalted room temperature
    • 1 ½ cups (300 g) Sugar white
    • 8 ounces (8 ounces) Mascarpone
    • ½ teaspoon (0.5 teaspoon) Vanilla Extract
    • 1 teaspoon (1 teaspoon) Rum extract
    • 2 (2) Eggs room temperature
    • 2 ½ cups (312.5 g) All-purpose flour
    • 1 Tablespoon (1 Tablespoon) Instant espresso
    • 1 teaspoon (1 teaspoon) Baking powder
    • 1 teaspoon (1 teaspoon) Kosher Salt
    • 1 cup (129 g) Pecan halves

    Instructions
     

    • Weigh or measure the sugar into a small bowl and set aside. In another bowl, weigh or measure the flour, salt, baking powder, and instant espresso powder, and whisk to blend.
    • Using a stand or handheld mixer, cube the butter. On a medium mixer speed, cream the butter for a minute before adding the sugar. Mix for 2 to 3 minutes. Scrape down the bowl. Turn the mixer back on to a medium-low speed. I take a small bowl and crack the 1st egg into it to ensure no eggshells before adding it to the butter-sugar mix. Repeat with the second egg. I scrape down the sides again before adding the vanilla extract, rum extract, and mascarpone. Mix until all the ingredients are blended. ,
    • Take the bowl off the stand mixer and, using a good spatula, fold in the flour mixture about a third at a time. Check the bottom of the bowl for any flour that was not folded in during this process. Loosely cover the bowl with plastic wrap and refrigerate for 2 hours.
    • Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. I used a medium cookie scoop and added 12 scoops of cookie dough to a sheet pan. They do spread when they bake. Try to keep at least 2 inches between each scoop. Take a pecan half and push it down on the top of each cookie dough mound. Bake for 12-14 minutes. I leave the cookies on the sheet pan for a minute once out of the oven before moving them to a cooling rack,

    Share this recipe

    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 184kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 112mgPotassium: 40mgFiber: 1gSugar: 11gVitamin A: 242IUVitamin C: 0.04mgCalcium: 28mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Cookies

    • Fresh strawberry and jam cream cheese cookies on a plate close up.
      Fresh Strawberries and Jam Cream Cheese Cookies
    • Raspberry Hazelnut Mascarpone Cookies feature image.
      Raspberry Hazelnut Mascarpone Cookies - Rich, Fruity, and Perfectly Creamy
    • Amaretto almond crescent cookies on a wooden board in front of a bakery. Feature image.
      Amaretto Almond Crescent Cookies - Sandy, Biscuit, and Lightly Boozy
    • Italian Anise Cookies - Soft, Glazed and Perfect for the Holidays sitting on a board.
      Italian Anise Cookies - Soft, Glazed, and Perfect for the Holidays
    5 from 4 votes (4 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate Recipe




    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

    More about me →

    Sign-up

    Yes, I want free cookie recipes...

    Spring Cookies!

    Easy lemon bars feature image on a black plate.

    What's popular...

    • Stacks of PA Dutch Sand Tarts which are round with cinnamon sugar and a pecan half on top.
      Pennsylvania Dutch Sand Tart Cookies

    • Second single closeup of a traditional Sicilian Almond Cookies.
      Traditional Sicilian (traditional Italian) Almond Cookies

    • Stack of Cardamom Orange shortbread cookies with slices of orange skin.
      Cardamom Orange Shortbread Cookies

    • Rosemary lemon with honey cookies on white dish.
      Rosemary with Lemon and Honey Shortbread Cookies

    • Cardamom Orange with Cinnamon Pizzelle

    • Plate full of apricot with almonds cookies, with plenty of white chocolate icing.
      Fresh Apricot with Almonds Cookies - Revised

    Footer

    ↑ back to top

    • About Me
    • Privacy Policy
    • Terms & Conditions

    Hosted By WPopt AB

    • Contact

    Copyright © 2025 My Cookie Journey

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.