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Tiramisu Cookies Recipe

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4 from 11 reviews

These Tiramisu Cookies combine the rich flavors of espresso and mascarpone into soft, chewy coffee sugar cookies topped with a luscious espresso mascarpone frosting. Inspired by the classic Italian dessert, these cookies are perfect for coffee lovers looking for a sweet treat with a sophisticated taste. The cookies are lightly dusted with cocoa powder to evoke the classic tiramisu finishing touch.

Ingredients

Coffee Sugar Cookies

  • 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

Espresso Mascarpone Frosting

  • 8 oz. (226 g) 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. Prepare Espresso Butter: In a small bowl, melt the butter and whisk in the instant espresso powder until fully combined. Transfer to the fridge to cool for about 10 minutes.
  2. Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt thoroughly to ensure an even distribution of leavening agents.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until well combined. Then, whisk in the egg and vanilla extract until the mixture is smooth.
  4. Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet mixture, adding about half at a time. Mix just until combined to avoid overworking the dough.
  5. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Let the dough rest while the oven heats for about 30 minutes.
  6. Form Cookies: Using a medium cookie scoop (2 tablespoons or 30 ml), scoop dough balls and place them about 3 inches (8 cm) apart on the parchment-lined 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 slightly puffed.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to room temperature.
  9. Make Mascarpone Frosting: Using a mixer on low speed, whisk the cold mascarpone cheese until smooth. Add instant espresso powder, vanilla extract, and powdered sugar, mixing until well combined.
  10. Add Heavy Cream: Slowly add cold heavy whipping cream on low speed. Once fully incorporated, increase mixer speed to medium and whip for 2-3 minutes until the frosting becomes light and fluffy.
  11. Assemble Cookies: Spread 1-2 tablespoons (15-30 ml) of mascarpone frosting on each cooled cookie using the back of a spoon or an icing spatula in a circular motion.
  12. Finish with Cocoa Dusting: Lightly dust each assembled cookie with cocoa powder for the classic tiramisu touch. Serve and enjoy.

Notes

  • Store frosted tiramisu cookies in an airtight container in the refrigerator for up to 5 days.
  • Unfrosted cookies can be stored at room temperature in an airtight container for 1-2 days.
  • Allow the cookies to cool completely before frosting to prevent melting.
  • Use cold mascarpone and chilled heavy cream for optimal frosting texture.
  • The cookie dough can be rested while the oven preheats to improve texture.

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