Description
These Tiramisu Cookies combine the rich flavors of classic tiramisu dessert in a soft, espresso-infused cookie topped with a luscious mascarpone and cream cheese frosting, finished with a dusting of dark cocoa powder. Perfect for coffee lovers looking to enjoy a bite-sized treat with a delightful balance of sweetness and creaminess.
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 Base
- 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 your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, espresso powder, baking soda, and salt until well combined. This helps distribute the dry ingredients evenly.
- Cream butter and sugar: Using a stand mixer with the paddle attachment or a handheld mixer, beat the softened butter and granulated sugar on medium speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl to incorporate any stuck ingredients. This step introduces air into the batter, creating a tender cookie.
- Add wet ingredients: Add the egg and vanilla bean paste to the creamed mixture. Mix on low speed for about 30 seconds until just combined, being careful not to overmix to avoid tough cookies.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined. Mixing gently ensures the cookies stay tender.
- Shape cookies: Scoop approximately 1½ tablespoons (about 30g) of dough each time and roll into neat balls. Place them about 2 inches apart on parchment or silicone-lined baking sheets to give them space to spread evenly during baking.
- Bake cookies: Bake for 9 to 10 minutes or until edges turn lightly golden and cookie tops appear puffed and dry. Allow cookies to cool on the trays for about 5 minutes before transferring to a cooling rack to cool completely.
- Prepare frosting: In a clean large bowl or stand mixer fitted with the whisk attachment, beat mascarpone cheese, cream cheese, powdered sugar, vanilla bean paste, and a pinch of salt on medium speed until smooth and creamy, about 1 minute.
- Whip cream into frosting: Slowly drizzle the cold heavy cream into the frosting mixture while beating on medium-low speed. Once combined, scrape down the bowl and increase speed to medium. Beat until stiff, fluffy peaks form, about 1 to 2 minutes. Optionally, mix in Kahlua for an added coffee-liqueur flavor.
- Frost cookies: Transfer the frosting to a piping bag fitted with a ½-inch opening. Pipe the frosting onto the center of each cooled cookie in a concentric circle pattern to create an elegant finish.
- Finish and serve: Dust the frosted cookies with dark cocoa powder using a fine mesh sieve or sifter. Serve immediately or store in a single layer inside an airtight container in the refrigerator for up to 3 days. The texture is best enjoyed within the first 24 hours.
Notes
- Ensure all dairy ingredients are at room temperature for smoother mixing and better texture.
- If Kahlua is not available or preferred, it can be omitted without sacrificing much flavor.
- Cookies should be spaced well apart on the baking sheet to allow even spreading.
- These cookies are best consumed within 24 hours for optimal texture and freshness, though they keep up to 3 days refrigerated.
- Use high-quality espresso powder for the most pronounced coffee flavor.
- For easier piping, chill the frosting slightly if it becomes too soft before decorating.
