Description
Delight in these soft and chewy Tiramisu Cookies featuring a rich coffee sugar cookie base topped with a fluffy espresso mascarpone frosting and a dusting of cocoa powder. Perfect for coffee lovers and dessert enthusiasts alike, these cookies combine classic tiramisu flavors in an easy-to-make bite-sized treat.
Ingredients
Units
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2 1/2 cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Melt Butter and Add Espresso: In a small bowl, melt the butter and whisk in the instant espresso powder until fully combined. Transfer to the fridge and chill for about 10 minutes to cool.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until smooth and well combined. Add the egg and vanilla extract and whisk again until fully incorporated.
- Form Cookie Dough: Gradually stir the dry ingredients into the wet mixture by adding about half at a time, mixing just until combined to form the cookie dough.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) for 20-30 minutes. Line a large baking sheet with parchment paper. Let the dough rest while the oven preheats for 30 minutes.
- Scoop Cookies: Using a medium cookie scoop (about 2 tablespoons), place dough balls onto the prepared baking sheet spaced about 3 inches (8 cm) apart to allow for spreading.
- Bake Cookies: Bake the cookies at 375°F (190°C) for 12 minutes or until the edges are set and the centers are slightly puffed but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to room temperature before frosting.
- Prepare Frosting: On low speed, whisk the cold mascarpone cheese until smooth. Add the instant espresso powder, vanilla extract, and powdered sugar, mixing until well combined.
- Whip Cream and Finalize Frosting: Slowly add the cold heavy whipping cream on low speed, then increase to medium speed and whip for 2-3 minutes until the frosting becomes light and fluffy.
- Frost Cookies and Garnish: Top each cooled cookie with 1 to 2 tablespoons of mascarpone frosting. Smooth the frosting in a circular motion using the back of a spoon or icing spatula, then dust with cocoa powder. Serve immediately or refrigerate.
Notes
- Store frosted tiramisu cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Unfrosted cookies can be stored at room temperature in an airtight container for 1 to 2 days.
- Make sure the butter is cooled before mixing to prevent the dough from becoming too soft.
- For a stronger coffee flavor, you can add more instant espresso powder to the frosting or dough.
- The cookie dough resting period enhances flavor and texture by allowing the ingredients to meld.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
