Ingredients

For the cookies:

110 g butter

100 g granulated sugar
100 g dark brown sugar

1 egg (57-60 g with shell)
1 teaspoon vanilla extract

230 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda

1 tablespoon instant espresso powder
½ teaspoon salt

For the mascarpone cream:

180 g mascarpone cheese
1 teaspoon vanilla extract
90 g confectioners sugar

20 g agave or honey
120 g heavy cream

1 tablespoon cocoa powder for dusting

Instructions

Step 1: Melt the butter in the microwave or in a small saucepan over low-medium heat. Avoid bubbling to preserve the liquid content. Pour the melted butter into a large mixing bowl and chill in the fridge until it reaches room temperature, about 20 minutes.

Step 2: Once cooled, add the granulated sugar and dark brown sugar to the butter. Whisk together with a spatula for 1 minute or use a stand mixer with a paddle attachment until well combined.

Step 3: Add the egg and vanilla extract to the bowl, mixing until fully incorporated.

Step 4: In a separate bowl, stir together the flour, baking powder, baking soda, instant espresso powder, and salt. Gradually add this dry mixture to the wet ingredients and fold gently with a spatula until just combined.

Step 5: Using a 2-tablespoon (1.3-ounce) cookie scoop, form 11 cookie portions and roll each between your hands into a ball. Arrange them on a baking tray lined with parchment paper. Refrigerate for 1 hour to set.

Step 6: Preheat the oven to 180ºC (355ºF). Place 6 cookies on a baking tray lined with parchment paper and bake one tray at a time for 10–11 minutes.

Step 7: Let the cookies cool on the tray for 3 minutes before transferring them to a cooling rack to cool completely.

Step 8: For the mascarpone cream, combine mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream in a medium bowl. Whip with an electric mixer or stand mixer using a whisk attachment until stiff peaks form and the cream holds its shape. Refrigerate covered if preparing ahead.

Step 9: When ready to serve, fill a piping bag fitted with a tip (such as Wilton 2A) with the mascarpone cream. Pipe a swirl of cream on top of each cookie, starting from the center and moving outward.

Step 10: Dust the finished cookies with cocoa powder using a fine mesh sieve for a final touch.

Tips & Variations

For a stronger coffee flavor, dissolve the espresso powder in a teaspoon of hot water before adding to the dry ingredients.

Substitute honey for agave syrup if preferred, or use powdered sugar instead of confectioners sugar but adjust sweetness accordingly.

Chill the cookies longer before baking to help them keep their shape better.

Try topping with a few chocolate shavings along with the cocoa dust for extra indulgence.

Storage

Store the baked and cooled cookies in an airtight container in the refrigerator for up to 4 days. Keep the mascarpone cream separate and add on just before serving to maintain freshness. Reheat cookies slightly in the microwave for 10 seconds if you prefer them warm, then pipe on the cream and dust with cocoa.

FAQs

Can I make the cookies without espresso powder?

Yes, you can omit the espresso powder for a milder flavor, but the coffee note is essential to the tiramisu taste, so adding a small amount is recommended.

How do I prevent the mascarpone cream from becoming runny?

Make sure to whip the heavy cream to stiff peaks and chill the mixture well before piping. Using well-chilled mascarpone and cream helps maintain firmness.