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Tiramisu Cookies Recipe

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★★★★★

4.6 from 124 reviews

These Tiramisu Cookies combine the delightful flavors of classic tiramisu with a soft espresso-infused cookie base topped with a luscious whipped mascarpone frosting, finished with a dusting of cocoa powder and optional chocolate curls for a sophisticated sweet treat perfect for any occasion.

Ingredients

Scale

For the espresso cookies:

  • 2 teaspoons instant espresso powder
  • 2 tablespoons boiling water
  • 1 ⅔ cups (215g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened to room temperature
  • ½ cup (100g) packed brown sugar, light or dark
  • ¼ cup (50g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract

For the whipped mascarpone frosting:

  • 1 cup (225g) cold mascarpone cheese
  • ⅔ cup (160mL) cold heavy whipping cream
  • ⅔ cup (87g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • cocoa powder and/or chocolate curls, for topping

Instructions

  1. Preheat oven: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper and set aside.
  2. Prepare espresso: In a small bowl, dissolve the instant espresso powder in boiling water. Allow it to cool completely to room temperature before using.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugars: In a large bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer with the paddle attachment, cream on medium speed for 1-2 minutes until the mixture is light and fluffy.
  5. Add flavorings and eggs: Mix in the egg yolks and vanilla extract until incorporated. Then, stir in the cooled espresso mixture.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until you have a smooth, streak-free cookie dough.
  7. Portion dough: Using a large cookie scoop, portion out dough balls. Roll them between your hands to smooth. If the dough is too soft, chill it in the refrigerator for 20-30 minutes until firm.
  8. Arrange and flatten cookies: Place 5-6 dough balls on the prepared baking sheet, spacing them about 3 inches apart. Lightly flatten each ball with the bottom of a cup or your palm to form slightly shorter disks.
  9. Bake cookies: Bake for 10-12 minutes or until the centers are puffed and edges are lightly golden brown.
  10. Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely to room temperature.
  11. Prepare mascarpone frosting: In a large bowl, combine cold mascarpone cheese, heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer with the whisk attachment, whip on high speed until stiff peaks form.
  12. Frost cookies: Spread or pipe the mascarpone frosting onto the cooled cookies.
  13. Garnish and chill: Dust the frosted cookies with cocoa powder and optionally add chocolate curls. Refrigerate the cookies until ready to serve.

Notes

  • If the cookie dough is too sticky to handle, chilling it will make it easier to scoop and shape.
  • Ensure the espresso mixture is completely cooled before adding to the dough to prevent affecting texture.
  • Use a paddle attachment for creaming butter and sugars, and a whisk attachment for whipping the mascarpone frosting for best results.
  • Store frosted cookies in the refrigerator and consume within 2-3 days for optimal freshness.
  • For a non-alcoholic version, this recipe contains no alcohol components, staying true to a classic tiramisu flavor through coffee only.

Keywords: tiramisu cookies, espresso cookies, mascarpone frosting, coffee cookies, Italian dessert cookies, soft cookies, homemade cookies

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