Name: Tiramisu Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 cup (226 g) unsalted butter; 1 tablespoon instant powder espresso; 2½ cups (300 g) all purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1½ cups (300 g) granulated sugar; 1 large egg (US), room temperature; 1 teaspoon (5 ml) vanilla extract; 8 oz. mascarpone cheese, cold; 1½ cups (180 g) powdered sugar; 2 teaspoons instant powder espresso; 1 teaspoon (5 ml) vanilla extract; 1 cup (237 ml) cold heavy whipping cream; 2 tablespoons (10 g) cocoa powder (for dusting)

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Introduction

These Tiramisu Cookies combine the rich flavors of espresso and mascarpone for a delightful twist on the classic Italian dessert. Soft, chewy, and topped with creamy mascarpone frosting, they are perfect for coffee lovers looking for a sweet treat.

Four round desserts are placed on a white marbled surface, each with three visible layers. The bottom layer is a light golden-brown cookie base. The middle layer is thick and creamy white, smooth in texture and spread evenly. The top layer is a dusting of fine dark cocoa powder, some forming a light swirl pattern in the center of each dessert. Bits of cocoa powder are scattered around the desserts on the surface, adding a slightly messy but natural look. The lighting highlights the creamy texture and rich cocoa color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter
1 tablespoon instant powder espresso
2½ cups (300 g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups (300 g) granulated sugar
1 large egg (US), room temperature
1 teaspoon (5 ml) vanilla extract
8 oz. mascarpone cheese, cold
1½ cups (180 g) powdered sugar
2 teaspoons instant powder espresso
1 teaspoon (5 ml) vanilla extract
1 cup (237 ml) cold heavy whipping cream
2 tablespoons (10 g) cocoa powder (for dusting)

Instructions

Step 1: In a small bowl, melt the butter and whisk in 1 tablespoon of instant espresso powder. Transfer to the fridge and cool for about 10 minutes.
Step 2: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and a pinch of salt until well combined.
Step 3: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well combined. Then whisk in the egg and 1 teaspoon vanilla extract until smooth.
Step 4: Gradually stir the dry ingredients into the wet mixture, about half at a time, until just combined. Avoid overmixing.
Step 5: Preheat the oven to 375°F (190°C) at least 20-30 minutes before baking. Line a large baking sheet with parchment paper and let the dough rest while the oven heats, about 30 minutes.
Step 6: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop dough balls and place them 3 inches (8 cm) apart on the prepared baking sheet.
Step 7: Bake at 375°F (190°C) for 10-12 minutes or until cookie edges are set and centers look slightly puffed.
Step 8: Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 9: While the cookies cool, prepare the frosting. On low speed, whisk the mascarpone cheese until smooth. Then mix in 2 teaspoons espresso powder, 1 teaspoon vanilla extract, and powdered sugar until combined.
Step 10: Slowly add the cold heavy whipping cream on low speed. Once incorporated, increase to medium speed and beat for 2-3 minutes until the frosting is light and fluffy.
Step 11: Spread 1-2 tablespoons of mascarpone frosting on each cookie using the back of a spoon or an icing spatula. Dust with cocoa powder before serving.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder slightly in both the dough and frosting.
Substitute half the all-purpose flour with almond flour for a nuttier texture.
If mascarpone is unavailable, try using cream cheese, though the flavor will be slightly tangier.
Chill the dough longer for thicker cookies, or refrigerate leftover dough for up to 24 hours before baking.

Storage

Store the cookies with frosting in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The plain cookies without frosting can be stored at room temperature for up to 5 days.

How to Serve

This image shows four round tiramisu desserts placed close together on a white marbled surface. Each dessert has two visible layers: a bottom light brown cake or biscuit layer with a slightly rough texture and a top thick cream layer with a smooth, fluffy texture. The cream layer is topped with an even dusting of dark brown cocoa powder, and there is a decorative swirl pattern in the cream on each tiramisu that is also covered lightly with cocoa powder. The cocoa powder is scattered around the desserts on the white marbled surface, adding a rustic touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies without espresso powder?

Yes, you can omit the espresso powder, but keep in mind that it adds the signature tiramisu flavor. You might want to replace it with a small amount of instant coffee or leave it out entirely for a more neutral cookie.

Is it necessary to chill the dough before baking?

Allowing the dough to rest for 30 minutes while the oven preheats helps the cookies hold their shape and develop better texture. It’s not absolutely required, but recommended for best results.