Description
These Tiramisu Cookies combine the rich flavor of espresso-infused coffee sugar cookies with a creamy mascarpone frosting, dusted with cocoa powder. Perfectly soft and chewy, these cookies offer a delightful twist on the classic Italian tiramisu dessert in cookie form.
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
- Melt and chill butter: In a small bowl, melt the butter and whisk in the instant espresso powder. Transfer to the fridge and cool for about 10 minutes to set the espresso flavor.
- Mix dry ingredients: In another bowl, whisk together the all purpose flour, cornstarch, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until well combined. Add the egg and vanilla extract; whisk until smooth and fully incorporated.
- Form cookie dough: Gradually stir the dry ingredients into the wet mixture until just combined, adding about half at a time to avoid overmixing.
- Preheat oven and prepare baking sheet: Preheat the oven to 375 F (190 C) for 20-30 minutes prior to baking. Line a large baking sheet with parchment paper. Let the dough rest while the oven heats for 30 minutes.
- Scoop cookies: Using a medium cookie scoop (2 tablespoons or 30 ml), portion the dough onto the prepared baking sheet, spacing cookies about 3 inches (8 cm) apart to allow spreading.
- Bake cookies: Bake the cookies at 375 F (190 C) for 12 minutes or until the edges are set and the centers look slightly puffed but not firm.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to reach room temperature. While cooling, prepare the frosting.
- Prepare frosting base: On low speed, whisk the mascarpone cheese until smooth. Add the espresso powder, vanilla extract, and powdered sugar; mix until well combined.
- Add whipping cream: Slowly mix in cold heavy whipping cream on low speed. Once incorporated, increase speed to medium and whip the frosting for 2-3 minutes until light and fluffy.
- Assemble cookies: Top each cooled cookie with 1-2 tablespoons (15-30 ml) of mascarpone frosting. Smooth the frosting with the back of a spoon or icing spatula in a circular motion.
- Finish with cocoa dusting: Lightly dust the frosted cookies with cocoa powder for a classic tiramisu finish. Serve and enjoy.
Notes
- Store frosted tiramisu cookies in an airtight container in the refrigerator for up to 5 days.
- Unfrosted cookies can be stored in an airtight container at room temperature for 1-2 days without losing freshness.
- For a stronger coffee flavor, you can add an extra half teaspoon of espresso powder to the cookie dough or frosting.
- Make sure mascarpone cheese is cold for best frosting texture and easier whipping.
- If you prefer a firmer frosting, chill it in the refrigerator for 30 minutes before spreading on the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
