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Tiramisu Cookies Recipe

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★★★★★

4.7 from 600 reviews

Delight in these soft and chewy Tiramisu Cookies that perfectly capture the essence of classic tiramisu in cookie form. Featuring a rich espresso-infused dough and topped with a luscious mascarpone frosting dusted with cocoa powder, these cookies are an irresistible treat for coffee and dessert lovers alike.

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: In a small bowl, melt the unsalted butter and whisk in the 1 tablespoon of instant espresso powder until well combined. Transfer the mixture to the refrigerator and allow it 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 fully combined.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the cooled espresso butter together with granulated sugar until thoroughly mixed. Then whisk in the egg and vanilla extract until the batter is smooth and homogenous.
  4. Incorporate Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients in about two additions, mixing just until fully combined to form the cookie dough.
  5. Prepare to Bake: Preheat the oven to 375°F (190°C) for 20-30 minutes. Line a large baking sheet with parchment paper and allow the dough to rest for 30 minutes while the oven heats.
  6. Scoop Dough: Using a medium cookie scoop (approximately 2 tablespoons or 30 ml), portion the dough into balls and place them about 3 inches (8 cm) apart on the prepared baking sheet.
  7. Bake Cookies: Bake the cookies at 375°F (190°C) for 10-12 minutes, or until the edges are set and the centers remain slightly puffed. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to reach room temperature.
  8. Prepare Frosting: On low speed, whisk the cold mascarpone cheese until smooth. Add the espresso powder, vanilla extract, and powdered sugar, mixing until well combined.
  9. Whip Frosting: Gradually add the cold heavy whipping cream to the mascarpone mixture on low speed. Once added, increase the mixer speed to medium and whip for 2-3 minutes until the frosting becomes light, fluffy, and holds soft peaks.
  10. Assemble: Spread 1 to 2 tablespoons (15-30 ml) of the mascarpone frosting onto each cooled cookie using the back of a spoon or icing spatula. Finish by dusting the cookies lightly with cocoa powder. Serve and enjoy!

Notes

  • Make sure the mascarpone cheese and heavy cream are well chilled before whipping to achieve the best frosting texture.
  • Allowing the cookie dough to rest while the oven preheats helps ensure even baking and better texture.
  • Store frosted cookies in the refrigerator to keep the mascarpone frosting fresh.
  • For a stronger coffee flavor, increase the espresso powder slightly in the dough or frosting.
  • The cookies can be baked a day ahead and frosted just before serving for a fresh finish.

Keywords: tiramisu cookies, espresso cookies, mascarpone frosting, coffee desserts, Italian dessert cookies, soft chewy cookies

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