Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

Let me tell you about these gems I recently baked—my all-time favorite Coffee Tiramisu Cookies with Mascarpone Frosting Recipe. Imagine soft, chewy coffee-flavored cookies topped with a creamy mascarpone frosting that’s subtly infused with espresso and dusted with cocoa powder. It’s like the classic tiramisu dessert, but in cookie form—and trust me, once you try these, they’ll become your new go-to treat for coffee breaks or special gatherings. Stick with me here, and I’ll walk you through everything to make these flawless from start to finish.

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Ingredients & Why They Work

When you look at the ingredients list for this Coffee Tiramisu Cookies with Mascarpone Frosting Recipe, you’ll notice it’s packed with pantry staples that come together to create something truly delicious. Each one plays a vital role—some for texture, others for flavor, and some both! Here’s a quick rundown of why I love each component and what to look out for when shopping.

• Unsalted butter: I always recommend unsalted so you can control the salt level; plus, quality butter means richer flavor and better cookie texture.
• Instant powder espresso: This packs in deep coffee flavor without moisture, unlike brewed coffee, which can affect dough consistency.
• All-purpose flour: The backbone for cookies, lending structure; make sure it’s fresh for best results.
• Cornstarch: This sneaky addition keeps your cookies tender and soft — don’t skip it.
• Baking powder & baking soda: A combo that’ll give your cookies the right lift and slight chewiness.
• Granulated sugar: Sweetness with just a bit of crunch to help with texture.
• Large egg: The binder that adds moisture and helps with structure; room temperature is key for smooth mixing.
• Vanilla extract: Adds warmth and depth to both the cookie dough and frosting.
• Mascarpone cheese: The star for frosting—its creamy mildness balances the espresso’s boldness perfectly.
• Powdered sugar: For a smooth, silky frosting with no graininess.
• Cold heavy whipping cream: Whipped into the frosting, it makes everything light and fluffy.
• Cocoa powder: A dust of it on top finishes with an authentic tiramisu flair.

Make It Your Way

The beauty of this Coffee Tiramisu Cookies with Mascarpone Frosting Recipe is how adaptable it is. While I love the classic coffee and mascarpone flavors, I often find myself tweaking it here and there depending on what’s on hand or my mood. Don’t be shy about making it your own—this recipe really invites playful twists.

• Variation: Some days, I swap out instant espresso powder for finely ground coffee for a slightly more rustic flavor. Just make sure it’s very finely ground to avoid gritty texture.
• Diet-friendly Swap: You can try using a sugar substitute that measures like sugar for a lower-calorie option; mascarpone frosting may be tricky to lighten without sacrificing creaminess though.
• Seasonal Ingredient: Adding a touch of cinnamon or nutmeg to the dough can bring a cozy, autumn vibe—perfect for chilly weather.
• Texture Twist: Sprinkle some chopped dark chocolate or espresso nibs over the frosting for a delightful crunch I personally adore adding!

Step-by-Step: How I Make Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

Step 1: Infuse the Butter with Espresso Magic

Start with melting the butter gently—just enough so it’s completely melted but not hot. Then whisk in the instant espresso powder till it dissolves perfectly. This little infusion is the secret to those deep coffee notes you’re craving. Pop this espresso butter into the fridge for about 10 minutes to chill; this makes it easier to work with later. Trust me, I’ve skipped chilling before, and the dough was a nightmare to handle!

Step 2: Mix Dry Ingredients Carefully for Tenderness

While the butter chills, whisk together your flour, cornstarch, baking powder, baking soda, and a pinch of salt. This combination ensures your cookies come out tender but with a slight chew. I like sifting these together to make sure everything is evenly distributed, which helps the dough blend beautifully in the next step.

Step 3: Blend Wet Ingredients and Combine

Once the espresso butter is cool, whisk it with the granulated sugar until creamy and slightly fluffy. Then stir in the egg and vanilla extract until you have a smooth mixture. Adding the dry ingredients bit by bit helps prevent overmixing and heavy cookies. I usually fold gently until just combined because overworking the dough can make it tough. This step took me a couple of tries to perfect the texture, so be patient!

Step 4: Rest and Bake

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper. Letting the dough rest while the oven heats is one of those small steps that has a big impact—chilled dough means less spreading and chewier cookies. Scoop dough balls about 3 inches apart—this dough doesn’t spread much, but give them room just in case. Bake 10 to 12 minutes until edges set and the centers puff slightly. I always leave the cookies on the tray for 5 minutes before transferring them to a cooling rack to finish cooling. This way they firm up nicely without losing softness inside.

Step 5: Whip Up That Luxurious Mascarpone Frosting

While the cookies cool, get started on the frosting. Using cold mascarpone, whisk on low speed till smooth—this helps avoid lumps. Then add espresso powder, vanilla, and powdered sugar until blended. Slowly add cold heavy cream, increasing speed to medium until light and fluffy, about 2-3 minutes. This frosting is delicate, so don’t overbeat or it can break apart. I learned this the hard way but now I watch closely and stop once it’s just right—soft peaks that hold their shape.

Step 6: Assemble and Finish with Cocoa

Spoon or pipe 1 to 2 tablespoons of frosting atop each cookie, smoothing it with the back of a spoon or a small spatula in gentle circular motions for that tiramisu look. Lastly, dust cocoa powder over the top with a fine sieve. This finishing touch not only adds visual appeal but also a slight bittersweet contrast to the frosting’s sweetness—just like the real deal!

How to Serve Coffee Tiramisu Cookies with Mascarpone Frosting Recipe

Garnishes

I usually stick to classic garnishes like a light dusting of unsweetened cocoa powder for that authentic tiramisu vibe. Sometimes I sprinkle tiny chocolate shavings or espresso beans to amp up the visual appeal and give an extra hint of coffee. If you’re feeling adventurous, a dust of cinnamon or finely grated orange zest can add an elegant twist that pairs beautifully with the coffee notes.

Side Dishes

Since these cookies are rich and decadent, I like pairing them with something light, like a glass of chilled almond milk or a simple café au lait. They also pair effortlessly with fresh fruit like sliced strawberries or a few raspberries for a pop of tartness. For a brunch setting, a bowl of whipped yogurt with honey and crushed nuts complements these Coffee Tiramisu Cookies with Mascarpone Frosting Recipe wonderfully.

Creative Ways to Present

One fun way I present these for parties is arranging them in neat rows on a slate board, dusted with a little extra cocoa and garnished with fresh mint sprigs. For birthdays or celebrations, piping the mascarpone frosting into pretty rosettes and topping with edible gold flakes makes them look super fancy and festive. Turning these cookies into a mini tiramisu trifle with layers of crumbled cookies and frosting in small glasses is another eye-catching way I’ve tried for dessert buffets.

Make Ahead and Storage

Storing Leftovers

Once frosted, I place these cookies in a single layer inside an airtight container and store them in the fridge. They hold up beautifully for up to 5 days, and the mascarpone frosting stays fresh and creamy. If you’re keeping them unfrosted, store at room temperature in a sealed container for a couple of days to preserve softness.

Freezing

Freezing these cookies, especially once frosted, takes a bit of care, but I’ve done it successfully. I freeze unfrosted cookies spread on a tray first, then transfer to a ziplock bag. When ready, thaw them completely before frosting. For leftover frosted cookies, I wrap them individually in plastic wrap and freeze in a container. Thawed frosting will be slightly denser but still tasty.

Reheating

Because these cookies are all about that soft texture, I recommend enjoying them chilled or at room temperature. If you prefer slightly warm cookies, remove the frosting first and lightly warm the cookie for 10-15 seconds in the microwave, then reapply frosting.

FAQs

Final Thoughts

This Coffee Tiramisu Cookies with Mascarpone Frosting Recipe holds a special place in my heart because it marries my love for coffee and classic Italian desserts in a way that feels approachable and fun. There’s something about biting into that soft coffee cookie and then that melt-in-your-mouth mascarpone frosting that just makes me smile every time. Give it a try—you’ll be impressing friends and family with your baking skills, and honestly, savoring every single delicious bite yourself. Seriously, I can’t wait for you to fall in love with these as much as I have!

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