Tiramisu Cookies Recipe
Tiramisu cookies are soft and chewy coffee sugar cookies topped with a rich and creamy espresso mascarpone frosting and a dusting of cocoa powder.
Equipment
- 1 medium (2 tablespoon, 30 ml) cookie scoop
- 2 baking sheets
- 2 sheets parchment paper
- 1 stand mixer with whisk attachment or hand mixer with beaters for the mascarpone frosting
- 1 icing spatula or spoon
- 1 small mesh strainer for dusting cocoa powder
Ingredients
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1½ cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- In a small bowl, melt the butter and whisk in the espresso powder. Transfer to the fridge and cool for about 10 minutes.1 cup (226 g) unsalted butter, 1 tablespoon instant powder espresso
- In another bowl whisk together the flour, contarch, baking powder, baking soda, and salt until well combined.2½ cups (300 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda
- In a large mixing bowl, whisk in the cooled espresso butter with the granulated sugar until well combined. Whisk in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time.1½ cups (300 g) granulated sugar, 1 large egg (US), room temperature, 1 teaspoon (5 ml) vanilla extract
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes.Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy coffee sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make the mascarpone frosting while the cookies cool.
- On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the espresso powder, vanilla extract and powdered sugar until well combined.8 oz. mascarpone cheese, cold, 1½ cups (180 g) powdered sugar, 2 teaspoons instant powder espresso, 1 teaspoon (5 ml) vanilla extract
- Once all the sugar has been added, mix in the heavy cream slowly on low speed. Once all the heavy cream has been added, increase the mixer speed to medium for about 2 - 3 minutes or until the frosting is light and fluffy.1 cup (237 ml) cold heavy whipping cream
- Top the soft and chewy espresso sugar cookies with 1 -2 tablespoons (15 - 30 ml) mascarpone frosting. Use the back of a spoon or an icing spatula to smoot the frosting across the top in a circular motion. Dust with cocoa powder and enjoy.2 tablespoons (10 g) cocoa powder
Notes
Store: Place the frosted tiramisu sugar cookies in an airtight container. Store in the fridge for up to 5 days. Unfrosted cookies can be stored in an airtight container at room temperature for 1 - 2 days.
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