Introduction

These Tiramisu Cookies combine the rich flavors of espresso and mascarpone in a soft, chewy cookie form. Topped with a luscious mascarpone frosting and dusted with cocoa powder, they bring the classic Italian dessert to your cookie jar.

Four round desserts are placed close together on a white marbled surface. Each dessert has two layers: a bottom light brown cake layer with a rough texture, topped by a thick layer of creamy white frosting. The frosting is swirled on top and dusted heavily with fine, dark brown cocoa powder, which also scatters around the desserts on the surface. The swirl pattern in the frosting adds a smooth, curved texture contrasting with the powdered cocoa. 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 the 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 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 vanilla extract until smooth.
Step 4: Gradually stir the dry ingredients into the wet mixture, about half at a time, until just combined.
Step 5: 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 while the oven preheats for 30 minutes.
Step 6: Using a medium cookie scoop (2 tablespoons, 30 ml), scoop dough balls onto the prepared baking sheet, spacing them about 3 inches (8 cm) apart.
Step 7: Bake for 10-12 minutes or until cookie edges are set and centers slightly puffed. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 8: While cookies cool, whisk the mascarpone cheese on low speed until smooth. Mix in espresso powder, vanilla extract, and powdered sugar until combined.
Step 9: Slowly add heavy cream to the mascarpone mixture on low speed, then increase to medium and beat for 2-3 minutes until light and fluffy.
Step 10: Spread 1-2 tablespoons (15-30 ml) of mascarpone frosting on each cooled cookie. Smooth the frosting with the back of a spoon or an icing spatula.
Step 11: Dust the frosted cookies with cocoa powder and enjoy.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder slightly in both the dough and frosting.
Use room temperature mascarpone for easier whisking and a smoother frosting texture.
Substitute instant coffee powder if espresso powder is unavailable, adjusting to taste.
For a chocolate twist, add mini chocolate chips to the cookie dough before baking.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days due to the mascarpone frosting. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cookies for up to 2 months and frost them after thawing.

How to Serve

A stack of five round oatmeal cookies, each separated by a thick layer of light beige creamy frosting with a smooth texture. The top layer of frosting is dusted with a fine dark brown powder, likely cocoa or cinnamon. The top cookie has a bite taken out, showing a dense, crumbly interior with a golden-brown color. The cookies have a rough surface texture with small cracks. The stack sits on a white marbled surface with a soft light coming from the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature for about 15 minutes before scooping and baking.

What if I don’t have a mixer for the frosting?

You can whisk the mascarpone frosting by hand, but it will take a bit more effort and time to achieve a light, fluffy texture. Use a balloon whisk and be patient for best results.