Description

Tiramisu Cookies are soft espresso-flavored cookies topped with mascarpone cream and dusted with cocoa for a rich, coffee-inspired dessert that’s perfect for any occasion.

Ingredients

Scale

180 g all-purpose flour

2 tablespoons instant espresso powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

115 g unsalted butter, softened to room temperature

100 g granulated sugar

50 g brown sugar1 large egg, room temperature

1 teaspoon vanilla extract

Mascarpone Cream

200 g mascarpone cheese

100 g whipping cream

50 g powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons cocoa powder, for dusting

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Instructions

Preheat and Prep: Begin by setting your oven to 350°F (175°C) and allow it to fully preheat. Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, beat the softened butter using an electric hand mixer until smooth and creamy. Add both sugars and continue to beat until light and fluffy.
Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
Combine Wet and Dry: Slowly mix the dry ingredients into the butter mixture on low speed, just until everything is incorporated.
Scoop and Bake: Use a 4-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, spacing each one 2 to 3 inches apart. Bake for 11 to 12 minutes until the edges are set.
Cool Completely: Allow the cookies to rest on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
Prepare Mascarpone Cream: In a clean bowl, beat the mascarpone cheese until just creamy. Add whipping cream, powdered sugar, and vanilla extract. Beat the cream until it firms up and barely shifts when you tilt the bowl.
Assemble: Use a cookie scoop or piping bag to add mascarpone cream to each cooled cookie. Spread with an offset spatula or spoon to create a swirl.
Dust with Cocoa: Finish each cookie with a generous dusting of cocoa powder.

Notes

Use cold mascarpone and cream for best results.

Don’t overmix the cookie dough.

Store frosted cookies in a single layer in the fridge.

Freeze baked cookies unfrosted for up to 1 month.

Nutrition

Serving Size: 1 cookie
Calories: 403 kcal
Sugar: 22 g
Carbohydrates: 40 g
Protein: 5 g