Introduction

These Tiramisu Cookies bring together the rich flavors of espresso and creamy mascarpone in a delightful bite-sized treat. Soft, coffee-scented cookies topped with fluffy mascarpone frosting make them perfect for any coffee lover’s dessert plate.

A close-up of a small round pastry with three visible layers: the bottom layer is a golden brown cookie base with a soft crumb texture, the middle layer is thick white creamy frosting spread evenly, and the top layer is a swirl of cocoa powder dusted over the cream with dark chocolate shavings scattered on top. This pastry has a bite taken out of it on the lower side, showing the inside texture. It rests on a black wire cooling rack placed over a white marbled surface sprinkled with cocoa powder and chocolate crumbs. Other similar pastries, blurred in the background, are also visible on the rack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons instant espresso powder
2 tablespoons boiling water
1 ⅔ cups (215g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (115g) unsalted butter, softened to room temperature
½ cup (100g) packed brown sugar, light or dark
¼ cup (50g) granulated sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1 cup (225g) cold mascarpone cheese
⅔ cup (160mL) cold heavy whipping cream
⅔ cup (87g) powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
Cocoa powder and/or chocolate curls, for topping

Instructions

Step 1: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Step 2: In a small bowl, dissolve the instant espresso powder in the boiling water. Let it cool completely to room temperature.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer with the paddle attachment to cream them together on medium speed for 1-2 minutes until light and fluffy.
Step 5: Add the egg yolks and vanilla extract to the butter mixture and mix until combined. Then add the cooled espresso mixture and mix again.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing until you have a smooth, streak-free cookie dough.
Step 7: Use a large cookie scoop to portion out cookie dough balls. Roll each ball between your hands to smooth it. If the dough is too soft to handle, chill it in the fridge for 20-30 minutes until firmer.
Step 8: Arrange 5-6 cookie dough balls on the prepared baking sheet, leaving at least 3 inches between them. Lightly flatten each ball with the bottom of a cup or your palm into slightly shorter disks.
Step 9: Bake the cookies for 10-12 minutes, until the centers are puffed and edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 10: To make the frosting, combine mascarpone cheese, cold heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt in a large bowl. Using a mixer with the whisk attachment, whip on high speed until stiff peaks form.
Step 11: Spread or pipe the mascarpone frosting onto the cooled cookies. Sift cocoa powder on top and decorate with chocolate curls if desired.
Step 12: Keep the finished cookies refrigerated until ready to serve.

Tips & Variations

If the cookie dough feels too sticky, chilling it will make it easier to shape and bake.
For a stronger coffee flavor, add an extra teaspoon of espresso powder to the dough.
Try alternating toppings by using shaved dark chocolate or dusting with cinnamon instead of cocoa powder.
You can pipe the mascarpone frosting for a more polished look, or simply spread it with a knife for a rustic feel.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature about 15 minutes before serving for the best texture and flavor. The unfrosted cookies can be kept at room temperature in an airtight container for up to a week.

How to Serve

A small round cookie sits on a black cooling rack over a white marbled surface, with a bite taken out from its lower left side revealing a soft, crumbly, light brown inside. The cookie has two layers: a thick, smooth, brown base with a light dusting of cocoa powder around it on the surface, topped with a thick white cream layer swirled in a spiral pattern and sprinkled with small, dark brown chocolate shavings scattered on top. In the background, slightly blurred, are more cookies with the same layers and toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake and cool the cookies a day in advance. Store them in an airtight container at room temperature and frost just before serving for the freshest taste.

Can I substitute mascarpone cheese?

Mascarpone is key for the authentic tiramisu flavor and texture, but you can substitute with full-fat cream cheese mixed with a little heavy cream to lighten it, though the flavor will be slightly different.