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Tiramisu Cookies Recipe

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3.8 from 12 reviews

Tiramisu Cookies combine the rich flavors of classic tiramisu in a delightful cookie form. These soft, espresso-infused cookies are topped with a creamy mascarpone whipped topping and dusted with cocoa powder, perfect for coffee lovers and dessert enthusiasts alike.

Ingredients

Dry Ingredients

  • 180 g all-purpose flour
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Cookie Dough

  • 115 g unsalted butter, softened to room temperature
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste

Mascarpone Cream

  • 200 g mascarpone cheese
  • 100 g whipping cream
  • 50 g powdered sugar
  • 1/2 teaspoon vanilla bean paste

Topping

  • 2 tablespoons cocoa powder (for dusting)

Instructions

  1. Preheat Oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, stir together the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Set this mixture aside.
  3. Prepare Butter Mixture: In a large bowl, beat the softened butter with an electric mixer until very creamy. Add granulated sugar and brown sugar and continue beating until the mixture is fluffy. Incorporate the egg and vanilla bean paste, mixing until smooth.
  4. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined to avoid overworking the dough.
  5. Scoop the Dough: Using a 4-tablespoon cookie scoop, place dough balls onto the prepared baking sheet, spacing them 2-3 inches apart to allow spreading.
  6. Bake Cookies: Bake for 11-12 minutes or until the edges are set. After removing from the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make Mascarpone Cream: In a medium bowl, beat the mascarpone cheese with a hand mixer until creamy and loosened. Add whipping cream, powdered sugar, and vanilla bean paste. Continue whipping for about 5 minutes until the mixture thickens and barely moves when the bowl is tilted.
  8. Frost Cookies: Using a cookie scoop, place the mascarpone cream onto each cooled cookie. Use an offset spatula or the back of a spoon to spread and create a swirl design, or pipe the cream for a decorative touch.
  9. Dust with Cocoa: Finally, use a small fine mesh sieve to dust cocoa powder over the tops of the frosted cookies to complete the tiramisu flavor and presentation.

Notes

  • For best results, ensure all dairy ingredients are at room temperature before mixing.
  • You can substitute vanilla bean paste with vanilla extract if needed, but paste provides a richer flavor and flecked appearance.
  • Store cookies in an airtight container in the refrigerator due to the mascarpone cream topping; consume within 2-3 days.
  • Use a fine mesh sieve when dusting cocoa powder to avoid clumps.
  • Allow cookies to cool completely before frosting to prevent melting the cream.

Find it online: https://yumntasty.com/tiramisu-cookies-recipe/