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Tiramisu Cookies Recipe

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★★★★★

4.9 from 60 reviews

Delight in these luscious Tiramisu Cookies combining the rich flavors of espresso, creamy mascarpone, and a soft, buttery cookie base. These cookies are perfect for coffee lovers and anyone craving a sophisticated dessert that’s easy to make at home. Topped with a smooth mascarpone cream and dusted with cocoa powder, they capture the essence of classic tiramisu in a bite-sized treat.

Ingredients

Scale

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

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

  1. Prepare the Butter: Melt the butter gently either in the microwave or on the stove over low-medium heat to avoid bubbling, preserving the butter’s moisture. Pour melted butter into a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.
  2. Mix Sugars with Butter: Once butter is room temperature, whisk together granulated sugar and dark brown sugar using a spatula or a stand mixer with paddle attachment for about 1 minute until combined.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing well until fully blended.
  4. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Gradually add these dry ingredients to the wet mixture and gently mix with a spatula until just combined, avoiding overmixing.
  5. Scoop and Chill Cookie Dough: Using a 2 tbsp (1.3-ounce) cookie scoop, portion out 11 cookies onto a baking tray lined with parchment paper. Roll each dough portion between your hands to form smooth balls. Refrigerate the cookie dough balls for 1 hour to firm up.
  6. Preheat Oven and Bake: Preheat your oven to 180ºC (355ºF). Arrange 6 cookies on a parchment-lined baking tray and bake one tray at a time for 10-11 minutes until edges are set but centers remain soft.
  7. Cool Cookies: Remove from oven and let cookies cool on the baking tray for 3 minutes as they will be soft when done. Then transfer them onto a wire rack to cool completely.
  8. Make Mascarpone Cream: In a medium bowl, whip mascarpone cheese, vanilla extract, confectioners sugar, agave (or honey), and heavy cream using an electric or stand mixer with a whisk attachment. Beat until the mixture forms stiff peaks and holds its shape. Cover with plastic wrap and refrigerate if not using immediately.
  9. Assemble Cookies: Fill a piping bag fitted with a piping tip (such as Wilton 2A) with the mascarpone cream. Pipe a swirl of cream on top of each cooled cookie starting from the center outwards.
  10. Finish with Cocoa Dusting: Using a fine mesh sieve, dust each assembled cookie with cocoa powder to finish the classic tiramisu look and flavor.

Notes

  • Ensure butter is not hot when mixing with sugar and egg to avoid cooking the egg prematurely.
  • Chilling dough before baking helps cookies keep their shape and enhances flavor.
  • Use good quality instant espresso powder for the best coffee flavor impact.
  • The mascarpone cream can be made a few hours ahead and stored refrigerated to save time.
  • For a sweeter cream, adjust the agave or honey as desired.
  • These cookies are best enjoyed the same day but can be kept refrigerated for up to 2 days.

Keywords: Tiramisu cookies, mascarpone cookies, espresso cookies, Italian dessert cookies, coffee flavored cookies

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