Description
These Tiramisu Cookies combine the rich flavors of classic tiramisu dessert into a soft, espresso-flavored cookie topped with a smooth mascarpone cream and a dusting of cocoa powder. Perfect for coffee lovers, these cookies offer a delightful balance of sweet, creamy, and slightly bitter notes, creating a sophisticated treat that's easy to make at home.
Ingredients
Cookie Dough
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2 teaspoons instant espresso powder
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Mascarpone Cream
- 16 oz mascarpone cheese, cold
- 2 tablespoons heavy cream, cold
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 2 tablespoons cocoa powder for dusting
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
- Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, instant espresso powder, light brown sugar, and white sugar. Add the large egg, egg yolk, and vanilla extract and whisk until mixture is smooth.
- Form Dough: Fold the dry ingredients into the wet mixture gently using a silicone spatula until fully incorporated. Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape and Bake Cookies: Using a scoop, portion out 1 ½ tablespoons of dough per cookie, placing them 4 inches apart on the baking sheet. Bake for 12 to 14 minutes until cookies are set but still soft to the touch; remove from oven and let cool.
- Prepare Mascarpone Cream: In a medium bowl, beat together the cold mascarpone, heavy cream, powdered sugar, vanilla extract, and a pinch of salt with a hand mixer on medium speed for about 30 seconds until smooth and fluffy, being careful not to overbeat.
- Pipe the Cream: Transfer the mascarpone mixture into a piping bag fitted with a #1A round tip. Starting from the center of each cooled cookie, pipe a swirl of cream outward until the cookie surface is covered.
- Dust with Cocoa Powder: Using a small sieve, lightly dust the tops of the assembled cookies with cocoa powder, mimicking the classic tiramisu finish.
- Serve or Store: Serve the tiramisu cookies immediately for best texture, or refrigerate them on a tray if assembling ahead, storing covered until ready to enjoy.
Notes
- Refrigerating the dough helps control spreading and improves texture.
- Do not overbeat the mascarpone cream to prevent it from becoming too runny or grainy.
- Use cold mascarpone and heavy cream to achieve the best creamy consistency.
- These cookies are best served fresh but can be stored in the fridge for up to 2 days.
- If you don't have instant espresso powder, use finely ground coffee or espresso powder as a substitute.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
