Description
These Tiramisu Cookies combine the rich flavors of classic tiramisu in a delightful cookie form. Featuring espresso-infused dough baked to perfection, topped with a creamy mascarpone and whipped cream frosting, and finished with a dusting of cocoa powder, these cookies are a perfect bite-sized dessert for coffee and cream lovers.
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 2 tablespoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cookie Dough
- 115 g unsalted butter (softened to room temperature)
- 100 g granulated sugar
- 50 g brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla bean paste
Mascarpone Cream Topping
- 200 g mascarpone cheese
- 100 g whipping cream
- 50 g powdered sugar
- 1/2 teaspoon vanilla bean paste
- 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.
- Mix Flour Mixture: In a medium bowl, combine the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well and set aside.
- Beat Butter and Sugars: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add granulated sugar and brown sugar, and continue beating until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the large egg and 1 teaspoon of vanilla bean paste until smooth and fully combined.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined to avoid overworking the dough.
- Shape Cookies: Using a 4-tablespoon cookie scoop, scoop cookie dough onto the prepared baking sheet. Leave about 2-3 inches of space between each dough ball to allow spreading.
- Bake: Bake the cookies for 11-12 minutes or until the edges are set but centers still soft. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Mascarpone Cream: In a medium mixing bowl, beat the mascarpone cheese with a hand mixer just until creamy. Add the whipping cream, powdered sugar, and 1/2 teaspoon vanilla bean paste. Whip the mixture for about 5 minutes until thickened and holds its shape, moving very slowly when the bowl is tilted.
- Frost Cookies: Use a cookie scoop or piping bag to portion the mascarpone cream topping onto each cooled cookie. Spread with an offset spatula or the back of a spoon, creating a swirl design.
- Finish with Cocoa: Using a small fine mesh sieve, dust cocoa powder evenly on top of each frosted cookie for the final tiramisu touch.
Notes
- Ensure the butter and egg are at room temperature for best mixing results.
- Do not overmix the flour into the wet ingredients to keep cookies tender.
- For a stronger coffee flavor, use a little more espresso powder or brush the cooled cookies with a small amount of brewed espresso before frosting.
- Cream can be piped for a more professional look or simply spread with a spoon.
- Store the cookies in an airtight container in the refrigerator due to the mascarpone cream topping. Best consumed within 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
