Description
This Tiramisu Cookies recipe combines the rich flavors of espresso and mascarpone cream cheese frosting for a delightful treat. Soft, tender cookies are infused with espresso powder and topped with a creamy mascarpone and whipped cream frosting, dusted with cocoa powder to mimic the classic Italian dessert in cookie form. Perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 1â…” cups all-purpose flour (200g)
- 1 tablespoon cornstarch
- 1 tablespoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- ½ cup unsalted butter, softened (113g)
- â…” cup granulated sugar (133g)
- 1 large egg, room temperature
- 2 teaspoons vanilla bean paste
Frosting
- 4 ounces mascarpone cheese, room temperature (113g)
- 4 ounces cream cheese, room temperature (113g)
- ½ cup powdered sugar (60g)
- ½ teaspoon vanilla bean paste
- Pinch of salt
- 1 cup cold heavy cream (240mL)
- 2 teaspoons Kahlua (optional)
Finishing
- Dark cocoa powder for dusting
Instructions
- Prepare the oven: Preheat the oven to 350°F to ensure it reaches the correct temperature while you prepare the dough.
- Mix dry ingredients: Whisk together the flour, cornstarch, espresso powder, baking soda, and salt in a medium bowl to evenly distribute all dry components.
- Cream butter and sugar: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened butter and granulated sugar on medium speed for 3 minutes until light and fluffy. Scrape the bowl sides to mix evenly. This aerates the mixture for a lighter texture.
- Add wet ingredients: Add the egg and vanilla bean paste to the butter mixture, mixing on low speed for about 30 seconds until just combined. Avoid overmixing to keep cookies tender.
- Combine wet and dry: Gradually add the flour mixture to the butter mixture on low speed, mixing until just incorporated. Overmixing here can make cookies tough.
- Shape cookies: Scoop about 1½ tablespoons (30g) of dough and roll into balls. Place spaced 2 inches apart on parchment or silicone-lined baking sheets to allow spreading.
- Bake cookies: Bake for 9-10 minutes until edges turn lightly golden and tops are puffed and dry. Cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare frosting: Beat mascarpone, cream cheese, powdered sugar, vanilla bean paste, and salt on medium speed for about 1 minute until smooth and creamy.
- Whip cream into frosting: Slowly drizzle the cold heavy cream into the cheese mixture with the mixer on medium-low speed. Once incorporated, scrape the bowl and increase speed to medium, beating 1-2 minutes until stiff, fluffy peaks form. Mix in Kahlua if using.
- Frost cookies: Transfer frosting to a piping bag fitted with a ½-inch opening. Pipe the frosting onto each cookie starting from the center moving outward in concentric circles.
- Finish and serve: Sift dark cocoa powder over the frosted cookies. Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 3 days. Best enjoyed within 24 hours for optimal texture.
Notes
- Use cold heavy cream for best whipping results.
- Optional Kahlua adds authentic tiramisu flavor but can be omitted for a non-alcoholic version.
- Cookies are best eaten within 24 hours to maintain freshness and texture.
- Ensure butter and eggs are at room temperature to help with proper mixing.
- Use a fine mesh sieve to dust the cocoa powder evenly over frosting.
