Description
These Tiramisu Cookies are a delightful twist on the classic Italian dessert, combining rich espresso, creamy mascarpone, and a dusting of cocoa powder to create a soft, flavorful cookie perfect for coffee lovers. With a luscious mascarpone cream filling sandwiched between tender espresso-infused cookies, this recipe offers a portable treat that captures all the flavors of traditional tiramisu in a bite-sized form.
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
Wet 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 Cream Filling
- 8 ounces (227 grams) mascarpone cheese, cut or scooped into small pieces for easier mixing
- 1/2 cup (118 grams) heavy cream
- 3/4 cup (90 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
Finishing
- 1 tablespoon (8 grams) cocoa powder (for dusting)
Instructions
- Prepare the cookie batter. In a medium bowl, whisk together the all-purpose flour, 1/3 cup confectioners’ sugar, espresso powder, baking soda, baking powder, and salt to combine the dry ingredients evenly.
- Cream butter and sugar. In a separate large bowl, using an electric mixer, beat the softened unsalted butter and white sugar together until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, then mix until fully incorporated.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined to form the cookie dough. Avoid overmixing to keep cookies tender.
- Chill the dough. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour to allow the dough to firm up, which helps prevent spreading during baking.
- Preheat oven and prepare baking sheets. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and bake cookies. Using a cookie scoop or spoon, form balls from the chilled dough, placing them spaced about 2 inches apart on the prepared baking sheets. Bake the cookies in the preheated oven for 12-14 minutes until they are set and edges are lightly golden. Remove from oven and allow cookies to cool completely on a wire rack.
- Make the mascarpone cream filling. In a medium bowl, beat the mascarpone cheese until smooth and creamy. In a separate bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone until smooth and well combined.
- Assemble the tiramisu cookies. Once the cookies have cooled completely, spread a generous amount of mascarpone cream filling on the bottom side of one cookie, then sandwich with another cookie on top. Repeat with remaining cookies.
- Dust with cocoa powder. Using a fine sieve, dust the assembled tiramisu cookies lightly with cocoa powder for the classic tiramisu finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- You can substitute instant coffee powder if espresso powder is unavailable, but espresso powder provides a more authentic tiramisu flavor.
- Make sure the butter is softened, not melted, to achieve the best cookie texture.
- Chilling the dough is essential for controlling the cookie spread during baking.
- These cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer a stronger coffee flavor, add an extra teaspoon of espresso powder to the dough or brush cooled cookies lightly with coffee before filling.
