Tiramisu Cookies
Tiramisu Cookies capture everything you love about the Italian dessert in one bite. Espresso-infused cookies get topped with fluffy mascarpone cream and a dusting of cocoa powder.
Servings: 12 cookies
Equipment
- 1 Whisk
- 1 silicone spatula
- 2 Medium-mixing bowl
- 1 Small mixing bowl
- 1 Small sieve
- Piping tips and piping bags
Ingredients
- 1 1/2 (180g) cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter melted
- 2 teaspoons instant espresso powder
- 3/4 cups light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Mascarpone Cream:
- 16 oz mascarpone cold straight from the fridge
- 2 tablespoons heavy cream cold straight from the fridge
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of kosher salt
- 2 tablespoons cocoa powder for dusting
Instructions
To Make the Cookies:
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a medium bowl, add the melted butter, espresso powder, light brown sugar, white sugar, and whisk to combine. Next, add the eggs and vanilla.
- Then, fold the dry ingredients into the wet mixture with a silicone spatula until combined. Cover the batter with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F. Scoop out 1 ½ tablespoons of dough and place them onto a parchment-lined baking sheet, spacing them 4 inches apart.
- Bake for 12-14 minutes, until cookies are completely set. We want a soft but sturdy cookie to hold the mascarpone cream nicely.
To make the mascarpone cream:
- In a medium bowl, add the mascarpone, heavy cream, powdered sugar, vanilla extract, and salt. Use a hand mixer to combine just until smooth and fluffy, being sure not to overbeat it, about 30 seconds.
To assemble the cookies:
- Add the mascarpone cream to a piping bag with #1A round piping tip. I like to pipe a swirl starting from the middle, then going around and around until the cookie is covered. Repeat this step with all the cookies.
- Then, use a small sieve to dust cocoa powder over all of the cookies just like you would with tiramisu. Serve these immediately or if you’re assembling ahead, store the cookies on a sheet tray in the fridge until ready to serve.
Notes
Tips and Tricks:
- Use a large cookie cutter to ‘scoot’ the cookies. I like to do this to shape my cookies into perfect circles. It’s totally optional.
- Make sure the mascarpone cream ingredients are cold, straight from the fridge, to avoid curdling or splitting.
- Make these ahead! The cookie dough can be made, scooped out into dough balls, and kept in the fridge, covered tightly, for up to 3 days. Bake them straight from the refrigerator.
- Top the cookies with mascarpone cream just before serving. If assembling cookies with cream topping ahead of time, store the tiramisu cookies on a sheet tray in the fridge until ready to serve.
Nutrition
Calories: 424kcal | Carbohydrates: 41g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 176mg | Potassium: 66mg | Fiber: 1g | Sugar: 27g | Vitamin A: 844IU | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 1mg
