Description
These Tiramisu Cookies combine the rich flavors of classic Italian tiramisu in a delightful cookie form. Featuring espresso-infused buttery cookies topped with a creamy mascarpone whipped topping and finished with a dusting of cocoa powder, these treats are perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Cookie Dough
- 180 g all-purpose flour
- 2 tablespoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Mascarpone Cream
- 200 g mascarpone cheese
- 100 g whipping cream
- 50 g powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder (for dusting)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for cookie assembly.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well and set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with an electric hand mixer until very creamy. Add granulated sugar and brown sugar, beating until the mixture is light and fluffy.
- Add egg and vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, and beat until smooth and fully incorporated.
- Combine mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
- Scoop dough: Using a 4-tablespoon cookie scooper, portion the cookie dough onto the prepared baking sheet, leaving 2-3 inches of space between each dough ball to allow for spreading.
- Bake cookies: Bake in the preheated oven for 11-12 minutes, or until the cookie edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare mascarpone cream: In a medium mixing bowl, beat the mascarpone cheese until creamy and loosened. Add whipping cream, powdered sugar, and vanilla extract, and whip the mixture for about 5 minutes until it thickens and barely moves when the bowl is tilted.
- Top cookies: Use a cookie scoop to dollop the mascarpone cream onto each cooled cookie. Spread the cream evenly with an offset spatula or the back of a spoon, creating a decorative swirl. Alternatively, pipe the cream for a neater finish.
- Dust with cocoa: Using a fine mesh sieve, lightly dust the tops of the frosted cookies with cocoa powder to finish the tiramisu effect.
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- You can substitute instant espresso powder with finely ground coffee beans for a more intense coffee flavor.
- If mascarpone is not available, cream cheese can be used as a substitute, but the flavor and texture will vary slightly.
- Store the frosted cookies in the refrigerator as the mascarpone cream is perishable; consume within 2-3 days for best taste.
- For a less sweet version, reduce powdered sugar in the mascarpone cream by 10-15 grams.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Tiramisu Cookies, Italian dessert, mascarpone cookies, coffee cookies, espresso cookies, creamy cookies
