Description
These Tiramisu Cookies capture the rich and creamy flavors of the classic Italian dessert in a delightful cookie form. Soft and tender with hints of espresso and mascarpone, topped with a light dusting of cocoa powder, these cookies are perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups (200 grams) all-purpose flour
- 1/3 cup (40 grams) confectioners’ sugar
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Cookie Dough Ingredients
- 1/2 cup (100 grams) white sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
Mascarpone Filling
- 8 ounces (227 grams) mascarpone cheese, cut or scooped into small pieces
- 1/2 cup (118 grams) heavy cream
- 3/4 cup (90 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
For Garnish
- 1 tablespoon (8 grams) cocoa powder (for dusting)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, confectioners’ sugar, espresso powder, baking soda, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with white sugar until light and fluffy. Add the egg and vanilla extract, beating thoroughly to incorporate all ingredients well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to help with handling and to prevent spreading during baking.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop, portion the chilled dough into 12-18 equal balls depending on preferred size, and place them on the baking sheet about 2 inches apart. Bake for 12-14 minutes or until edges are lightly golden.
- Prepare the Mascarpone Filling: While cookies bake, beat together mascarpone cheese, heavy cream, confectioners’ sugar, and vanilla extract in a chilled bowl until smooth and slightly fluffy.
- Cool Cookies: Remove baked cookies from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Assemble Cookies: Once completely cooled, spread or pipe a generous amount of mascarpone filling on the bottom of one cookie, then sandwich with another cookie to create pairs.
- Dust with Cocoa: Lightly dust the finished cookie sandwiches with cocoa powder for an authentic tiramisu touch before serving.
Notes
- Make sure the mascarpone and heavy cream are cold for best whipping results.
- The dough can be refrigerated up to overnight before baking.
- For a stronger coffee flavor, add a teaspoon of brewed espresso or coffee extract to the dough or filling.
- Store assembled cookies in the refrigerator as the mascarpone filling is perishable.
- These cookies freeze well; thaw in the refrigerator before serving.
