Amazing Tiramisu Cookies
Big, soft cookies bursting with deep coffee flavor, topped with a fluffy mascarpone cream and dusted with cocoa powder. All the flavors of traditional tiramisu in a portable, easy-to-make treat!
Ingredients
Coffee Cookie Dough
- 110 g butter melted, then cooled to room temp
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 230 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp instant espresso powder
Mascarpone Cream & Topping
- 180 g mascarpone cheese cold
- 120 g heavy cream cold
- 90 g confectioners sugar
- 20 g agave or honey
- 1 tsp vanilla extract
- 1 tbsp cocoa powder for dusting
Instructions
- Prep the Butter: Melt the butter completely. Pour into a large bowl and refrigerate for about 20 minutes until cooled to room temperature.
- Whisk the Sugars: Add granulated and dark brown sugar to the cooled butter. Whisk vigorously with a spatula for 1 minute until it forms a cohesive, glossy paste.
- Add the Wet Ingredients: Mix in the egg and 1 teaspoon of vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and instant espresso powder.
- Form the Dough: Gently fold the dry mixture into the wet ingredients until flour streaks just disappear. Do not overmix.
- Scoop and Chill: Portion dough into 11-12 balls (about 2 tablespoons each). Place on a parchment-lined tray and chill in the fridge for exactly 1 hour.
- Preheat Oven: Set oven to 180ºC (355ºF) and line a baking sheet with fresh parchment paper.
- Bake: Space dough balls a few inches apart. Bake for 10 to 11 minutes until edges are set but centers are still soft.
- Cool: Let cookies sit on the hot tray for 3 minutes, then transfer to a wire rack to cool completely.
- Make Cream Topping: Using an electric mixer, whip the cold mascarpone, heavy cream, confectioners sugar, agave/honey, and vanilla extract on medium speed until stiff, holdable peaks form.
- Assemble: Pipe the mascarpone cream in a spiral onto the cooled cookies. Dust generously with cocoa powder through a fine mesh sieve.
Notes
Store leftover frosted cookies in a single layer inside an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10 minutes before eating for the best texture.