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Tiramisu Cookies Recipe

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4.8 from 611 reviews

Delight in these luscious Tiramisu Cookies, featuring espresso-infused soft cookies topped with a rich, whipped mascarpone frosting dusted with cocoa powder. This recipe combines the classic flavors of tiramisu in a delightful cookie form, perfect for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Espresso Cookies

  • 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

Whipped Mascarpone Frosting

  • 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

  1. Prep and dissolve espresso: Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. In a small bowl, dissolve 2 teaspoons of instant espresso powder in 2 tablespoons of boiling water. Set aside to cool completely.
  2. Mix dry ingredients: In a medium bowl, whisk together 1 ⅔ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. Cream butter and sugars: In a large bowl, cream together ½ cup softened unsalted butter, ½ cup packed brown sugar, and ¼ cup granulated sugar using an electric mixer with the paddle attachment on medium speed for 1-2 minutes until light and fluffy.
  4. Add egg yolks, vanilla, and espresso: Mix in 2 large egg yolks and 1 teaspoon vanilla extract until combined. Then mix in the cooled espresso mixture.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients mixing until the dough is streak-free and well combined.
  6. Shape cookie dough balls: Use a large cookie scoop to portion dough into balls. Roll between your hands to smoothen. If dough is too soft, refrigerate for 20-30 minutes until firm enough to handle.
  7. Arrange and flatten cookies: Place 5-6 dough balls spaced 3 inches apart on the lined baking sheet. Lightly flatten with the bottom of a cup or your palm to form slightly shorter disks.
  8. Bake cookies: Bake for 10-12 minutes until centers puff and edges turn light golden brown. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
  9. Prepare mascarpone frosting: In a large bowl, combine 1 cup cold mascarpone cheese, ⅔ cup cold heavy whipping cream, ⅔ cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Using an electric mixer with the whisk attachment, whip on high until stiff peaks form.
  10. Frost and decorate cookies: Spread or pipe the mascarpone frosting onto cooled cookies. Dust with cocoa powder and decorate with chocolate curls if desired. Refrigerate until ready to serve.

Notes

  • If the cookie dough is sticky, chilling it helps to handle and shape the cookies better.
  • Be sure the espresso mixture is cooled completely before adding to the dough to avoid altering texture.
  • Let cookies cool fully before frosting to prevent melting the frosting.
  • These cookies should be stored in the refrigerator due to the mascarpone frosting and consumed within 2-3 days for best freshness.
  • Use an electric mixer with appropriate attachments for best frosting texture.

Keywords: Tiramisu cookies, espresso cookies, mascarpone frosting, Italian dessert, coffee flavored cookies

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