Description
These Tiramisu Cookies combine the rich flavors of espresso and mascarpone frosting to create a soft, chewy treat inspired by the classic Italian dessert. The coffee sugar cookie base is topped with a light, fluffy mascarpone cream and dusted with cocoa powder for a perfect indulgence.
Ingredients
Units
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2 1/2 cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Prepare espresso butter: In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes until slightly firm.
- Mix dry ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and a pinch of salt until well combined.
- Combine wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until well combined. Add the egg and vanilla extract and whisk until smooth and fully incorporated.
- Form cookie dough: Gradually stir the dry ingredients into the wet mixture, adding about half at a time, mixing just until combined to avoid overworking the dough.
- Preheat oven and prepare baking sheet: Preheat the oven to 375 F (190 C) for at least 20-30 minutes. Line a large baking sheet with parchment paper. Let the dough rest while the oven heats for 30 minutes.
- Scoop and shape cookies: Using a medium cookie scoop (2 tablespoons, 30 ml), scoop dough balls and place them about 3 inches (8 cm) apart on the prepared baking sheet.
- Bake cookies: Bake at 375 F (190 C) for 12 minutes or until the edges are set and the centers are slightly puffed for soft, chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely to room temperature before frosting.
- Make mascarpone frosting: On low speed, whisk mascarpone cheese until smooth. Mix in espresso powder, vanilla extract, and powdered sugar until well combined.
- Whip cream into frosting: Slowly add the cold heavy whipping cream on low speed. Once combined, increase to medium speed and whip for 2 to 3 minutes until light and fluffy.
- Frost cookies: Spread 1 to 2 tablespoons (15-30 ml) of mascarpone frosting on each cooled cookie using the back of a spoon or icing spatula in a circular motion.
- Finish and serve: Dust the frosted cookies lightly with cocoa powder. Serve immediately or chill until ready to enjoy.
Notes
- Store frosted tiramisu cookies in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh.
- Unfrosted cookies can be stored at room temperature in an airtight container for 1 to 2 days without losing their softness.
- Allowing the dough to rest while the oven preheats helps improve cookie texture and spread.
- Use cold mascarpone and cream to achieve the best consistency for the frosting.
- If you prefer a stronger coffee flavor, increase the espresso powder slightly in both the cookies and frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
