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Tiramisu Cookies Recipe

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★★★★★

4.5 from 86 reviews

These Tiramisu Cookies combine the rich flavors of espresso and mascarpone cheese into a soft, chewy cookie base topped with a light and fluffy mascarpone frosting dusted with cocoa powder. Perfect for coffee lovers, they capture the essence of the classic Italian tiramisu dessert in a delightful cookie form.

Ingredients

Scale

Cookie Dough

  • 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

Mascarpone Frosting

  • 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

  1. Melt Butter and Infuse Espresso: In a small bowl, melt the butter and whisk in 1 tablespoon of instant powder espresso until well blended. Transfer the mixture to the fridge to cool for about 10 minutes.
  2. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until combined. Add the egg and vanilla extract and whisk until smooth.
  4. Form Cookie Dough: Gradually stir the dry ingredients into the wet mixture in two parts, mixing just until combined to form the cookie dough.
  5. Prepare for Baking: Preheat the oven to 375°F (190°C) for 20-30 minutes. Line a large baking sheet with parchment paper. Allow the dough to rest as the oven preheats, about 30 minutes.
  6. Scoop Dough: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop cookie dough balls and place them on the prepared baking sheet spaced about 3 inches (8 cm) apart.
  7. Bake Cookies: Bake for 10-12 minutes or until the edges are set and the centers puff slightly. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make Mascarpone Frosting: On low speed, whisk the mascarpone cheese until smooth. Add espresso powder, vanilla extract, and powdered sugar and mix until well combined.
  9. Whip Frosting: Slowly add the cold heavy cream on low speed. Increase mixer speed to medium and whip for 2-3 minutes until the frosting is light and fluffy.
  10. Assemble Cookies: Spread 1 to 2 tablespoons (15-30 ml) of mascarpone frosting on each cooled cookie using the back of a spoon or icing spatula in a circular motion.
  11. Final Touch: Dust the frosted cookies lightly with cocoa powder to finish. Serve and enjoy your tiramisu-inspired cookies.

Notes

  • Use room temperature egg for better incorporation into the dough.
  • Allowing the dough to rest before baking enhances texture.
  • Be careful not to overmix the dough to keep cookies tender.
  • Keep mascarpone cheese cold for easier frosting preparation and better texture.
  • These cookies store well in an airtight container in the refrigerator for up to 3 days.
  • For more intense espresso flavor, you can increase the espresso powder in frosting slightly.
  • Use good quality cocoa powder for dusting to enhance the tiramisu effect.

Keywords: Tiramisu cookies, espresso cookies, mascarpone frosting, Italian dessert cookies, coffee-flavored cookies

Find it online: https://victoriablair.com/tiramisu-cookies-recipe/