Description
These Tiramisu Cookies combine the rich flavors of classic tiramisu dessert into a delightful cookie form. Soft, espresso-infused cookies are topped with a luscious mascarpone cream and dusted with cocoa powder, creating an elegant treat perfect for any occasion.
Ingredients
For the Cookies
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg (57-60 g with shell)
- 1 tsp vanilla extract
- 230 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp instant espresso powder
- 1/2 tsp salt
For the Mascarpone Cream
- 180 g mascarpone cheese
- 1 tsp vanilla extract
- 90 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- 1 tbsp cocoa powder (for dusting)
Instructions
- Melt Butter: Melt the butter carefully in the microwave or over low-medium heat in a small saucepan, avoiding bubbling to preserve the liquid content. Pour into a large mixing bowl and chill in the fridge until cooled to room temperature, about 20 minutes.
- Mix Sugars and Butter: Once cooled, add granulated sugar and dark brown sugar to the melted butter. Whisk together using a spatula or a stand mixer paddle attachment for 1 minute until combined.
- Add Egg and Vanilla: Add the egg and 1 tsp vanilla extract to the mixture and stir until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Add this dry mixture to the wet ingredients and mix gently with a spatula until just combined.
- Scoop and Shape Cookies: Using a 2 tbsp (1.3 oz) cookie scoop, portion out 11 cookies onto a baking tray lined with baking paper. Roll each dough portion between your hands into smooth balls.
- Chill Cookie Dough: Place the cookie dough balls in the fridge to chill and set for 1 hour to improve texture and spread during baking.
- Preheat Oven and Prepare Tray: Preheat the oven to 180ºC (355ºF). Line a baking sheet with baking paper and place 6 cookies on it at a time, spacing them evenly.
- Bake Cookies: Bake each tray for 10-11 minutes until edges are just set. Let cookies cool on the baking tray for 3 minutes to firm up slightly, then transfer to a cooling rack to cool completely.
- Make Mascarpone Cream: In a medium bowl, whip mascarpone cheese, 1 tsp vanilla extract, confectioners sugar, agave (or honey), and heavy cream using an electric mixer or stand mixer with a whisk attachment until stiff peaks form and the cream holds its shape. Refrigerate covered if not using immediately.
- Assemble Cookies: When ready to serve, fill a piping bag fitted with a swirl tip (such as Wilton 2A) with the mascarpone cream. Pipe a decorative swirl on top of each cooled cookie starting from the center outward.
- Finish and Serve: Dust the mascarpone-topped cookies with cocoa powder using a fine mesh sieve for an elegant finish. Serve immediately or keep refrigerated until serving.
Notes
- Ensure the butter is cooled to room temperature before mixing with sugars to avoid cooking the egg when added.
- Chilling the cookie dough before baking helps prevent excessive spreading and produces a better texture.
- Use good quality instant espresso powder for a pronounced coffee flavor.
- The mascarpone cream can be made a few hours ahead and refrigerated, just whip briefly again before piping if needed.
- For a dairy-free alternative, substitute mascarpone and heavy cream with suitable vegan options and adjust whipping accordingly.
- Cookies keep well refrigerated for up to 3 days; assemble just before serving for best texture.
