Tiramisu Cookies
These delicious, coffee-flavored tiramisu cookies are the perfect after-dinner treat, dessert table addition, or compliment to your morning cup of coffee. A delightful twist on the classic Italian dessert, this easy tiramisu cookie recipe combines espresso powder and sweet mascarpone frosting topped with cocoa powder.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted butter (room temperature)
- 100 Brown sugar
- 70 g Granulated sugar
- 1 Egg (room temperature)
- 200 g All purpose flour
- 5 g Espresso powder
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 150 g Mascarpone (41% fat content, cold)
- 120 g Heavy cream (36% fat content, cold)
- 40 g Powdered sugar (sifted)
- 1-2 tablespoon Cocoa powder (unsweetened)
Instructions
- 1
Cookies
- 2
With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes.
- 3
Mix in the egg, just until combined.
- 4
Mix flour, espresso powder, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula just until combined. Do not overmix.
- 5
Prepare 2 baking pans with parchment paper.
- 6
Divide the dough into 10 equal balls (using a digital scale is handy) and place them onto the parchment papers, leaving enough space between them to spread. I recommend baking 5 cookies at once.
- 7
Do not soften the surface of the balls. In fact, try to keep it as rough as possible for a nice, crackly surface. Let the cookie dough rest in the fridge for an hour.
- 8
Pre-heat oven to 175 C / 347°F (no fan).
- 9
After 1h chilling time, bake the cookies for 15 minutes.
- 10
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack.
- 11
The cookies will further set as they cool. Frost them when they are completely cooled.
- 12
Make the mascarpone frosting
- 13
Whip very cold heavy cream, mascarpone, and the sifted powdered sugar for 2-3 minutes until fluffy. Do not overwhip as it can get runny.
- 14
Assemble
- 15
Move the frosting into a piping bag fitted with a nozzle tip and pipe the frosting on top of the cookies. Before serving, dust with a generous amount of cocoa powder.