Tiramisu Cookies
These soft, chewy Tiramisu Cookies, with coffee, mascarpone frosting, and cocoa, are a delicious twist on the classic dessert and a must-try for tiramisu lovers!
Servings 22
Calories 268kcal
Equipment
- Measuring spoons
- parchment paper
Ingredients
For The Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spoon and level
- 1 tablespoon strong instant coffee
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For The Frosting
- 16 oz mascarpone cheese chilled
- ½ cup powdered sugar sifted
- ½ teaspoon vanilla extract
- ¼ cup heavy cream cold
- Unsweetened cocoa powder for dusting
Instructions
To Make The Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Mix in the egg and vanilla extract until combined.1 large egg, 2 teaspoons vanilla extract
- In a separate bowl, whisk flour, espresso powder, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 tablespoon strong instant coffee, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Gradually add dry ingredients to the butter mixture. Mix until just combined—dough will be firm.
- Scoop 2 tablespoon-sized balls, roll, and flatten slightly on the baking sheet (they will spread a little).
- Bake for 10-12 minutes, until edges are golden and centers look set. The cookies should be crispy once cooled. (If you like them really crunchy, bake for an extra 1-2 minutes) Let them cool completely on a wire rack.
To Make the Frosting
- In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth (do not overmix the mascarpone or it can turn watery).16 oz mascarpone cheese, ½ cup powdered sugar, ½ teaspoon vanilla extract
- In another bowl, whip heavy cream until soft peaks form.¼ cup heavy cream
- Gently fold whipped cream into the mascarpone mixture until light and creamy. Chill until ready to use.
To Assemble The Cookies
- Once cookies are completely cool, spread or pipe a swirl of mascarpone frosting on top of each.Unsweetened cocoa powder
- Lightly dust with cocoa powder.
Notes
Tip and Tricks
- If you like the defined lines for the mascarpone, it's best to chill it for about 1-2 hours before piping it. It will still work great unchilled, but will have a softer look.
- Soften the butter fully before mixing so the cookie dough combines evenly.
- Use instant coffee or instant espresso that dissolves well so that it will blend smoothly into the dough.
- Use a light hand when folding the whipped cream so the frosting stays airy instead of deflating.
- Let the cookies sit on the baking sheet for a minute before moving them so the edges don’t crack.
- Store: Refrigerate frosted tiramisu cookies in an airtight container for up to 5 days. You can also bake the cookies up to 2 days ahead and keep them unfrosted then add the mascarpone topping right before serving for the best texture.
- Freeze the dough: Make the dough as directed, then chill for 30 minutes. Scoop into dough balls, freeze for 20 minutes, and transfer to a freezer safe container for up to 2 months. Thaw overnight in the fridge and bake as directed.
- Freeze baked cookies: Once cooled, place cookies in a freezer safe container with parchment between layers. Freeze for up to 1 month. Thaw in the fridge overnight.
Nutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 94mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 597IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 1mg