Description
Delight in these luscious Tiramisu Cookies featuring a rich, espresso-infused cookie base topped with a creamy mascarpone and whipped cream blend and finished with a dusting of cocoa powder. Perfect for fans of the classic Italian dessert in a portable, bite-sized form.
Ingredients
Units
Scale
Cookies
- 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 sugar
- 1 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
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for the cookie dough.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well and set aside.
- Cream Butter and Sugars: Using an electric hand mixer in a large bowl, beat the softened unsalted butter until very creamy. Add granulated sugar and brown sugar and continue beating until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, mixing thoroughly until smooth and fully combined.
- Combine Flour Mixture with Wet Ingredients: Gradually add the dry flour mixture to the wet butter mixture on low speed and mix just until combined, avoiding overmixing.
- Scoop Cookie Dough: Use a 4-tablespoon cookie scooper to portion the dough onto the prepared baking sheet, spacing each ball about 2-3 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 11 to 12 minutes or until the edges are set and lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Mascarpone Cream: In a medium bowl, beat mascarpone cheese with a hand mixer until creamy and loosened. Add the whipping cream, powdered sugar, and vanilla extract and whip until the mixture thickens and holds shape, about 5 minutes. The cream should barely move when the bowl is tilted.
- Assemble Cookies: Using a cookie scoop, dollop the mascarpone cream onto each cooled cookie. Spread the cream with an offset spatula or the back of a spoon to create a swirl design. Alternatively, use a piping bag for a neater application.
- Finish with Cocoa Dusting: Dust the top of each frosted cookie evenly with cocoa powder using a fine mesh sieve for a classic tiramisu finish.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Do not overmix the cookie dough once the flour is added to maintain tenderness.
- Chill the cookies after baking if you prefer the mascarpone cream to be firmer before serving.
- The mascarpone cream is best served fresh but can be refrigerated for up to one day.
- Use high-quality cocoa powder for the best flavor and presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
