Name: Tiramisu Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 cup (226 g) unsalted butter; 1 tablespoon instant powder espresso; 2½ cups (300 g) all purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1½ cups (300 g) granulated sugar; 1 large egg (US), room temperature; 1 teaspoon (5 ml) vanilla extract; 8 oz. mascarpone cheese, cold; 1½ 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

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Introduction

These Tiramisu Cookies combine the rich flavors of espresso and mascarpone in a soft, chewy cookie form. Perfect for coffee lovers, they bring the classic Italian dessert into a delightful handheld treat.

Four small round desserts are placed on a white marbled surface, each having two visible layers: a light beige base and a thick top layer of creamy white frosting. The top layer is dusted generously with fine brown cocoa powder, creating a textured, slightly rough surface with a smooth swirling pattern on each dessert. Cocoa powder also spills around the desserts onto the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter
1 tablespoon instant powder espresso
2½ cups (300 g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups (300 g) granulated sugar
1 large egg (US), room temperature
1 teaspoon (5 ml) vanilla extract
8 oz. mascarpone cheese, cold
1½ 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

Step 1: Melt the butter in a small bowl, then whisk in 1 tablespoon of instant espresso powder. Place the mixture in the fridge to cool for about 10 minutes.
Step 2: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and a pinch of salt until well combined.
Step 3: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well combined. Add the egg and 1 teaspoon of vanilla extract, whisking until smooth.
Step 4: Gradually stir the dry ingredients into the wet mixture, about half at a time, until just combined.
Step 5: Preheat your oven to 375°F (190°C) about 20-30 minutes before baking. Line a large baking sheet with parchment paper and let the dough rest while the oven heats for 30 minutes.
Step 6: Using a medium cookie scoop (about 2 tablespoons or 30 ml), form dough balls and place them 3 inches (8 cm) apart on the baking sheet.
Step 7: Bake the cookies for 10-12 minutes, until edges are set and centers are slightly puffed. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.
Step 8: While cookies cool, prepare the mascarpone frosting. Whisk the cold mascarpone cheese on low speed until smooth.
Step 9: Add 2 teaspoons espresso powder, 1 teaspoon vanilla extract, and powdered sugar to the mascarpone. Mix until well combined.
Step 10: Slowly add the cold heavy whipping cream on low speed. Increase the mixer to medium and beat for 2-3 minutes until the frosting is light and fluffy.
Step 11: Spread 1 to 2 tablespoons (15-30 ml) of mascarpone frosting onto each cooled cookie. Smooth the frosting with the back of a spoon or icing spatula in a circular motion.
Step 12: Dust the frosted cookies with cocoa powder and serve immediately. Enjoy!

Tips & Variations

For a stronger coffee flavor, increase the espresso powder slightly in both the dough and frosting.
Use a stand mixer with a whisk attachment for the smoothest frosting texture.
These cookies can be garnished with chocolate shavings or a drizzle of chocolate sauce for extra indulgence.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Unfrosted cookies can be kept in an airtight container at room temperature for up to 5 days.

How to Serve

A stack of five round cookies with a light golden color and rough texture are layered with creamy, light beige frosting in between each cookie. The top cookie has a thick spread of the same frosting on top, dusted evenly with dark brown cocoa powder, and a bite taken out of it showing the soft inside. The cookies and frosting layers alternate evenly, creating a tall, soft dessert on a white marbled surface with a neutral background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies without mascarpone frosting?

Yes, the cookies are delicious on their own as espresso-flavored sugar cookies. The frosting adds richness but is optional.

Can I freeze these cookies?

You can freeze unfrosted baked cookies in a sealed container or bag for up to 2 months. Thaw at room temperature before frosting and serving. Mascarpone frosting does not freeze well.