Description
Lemon Tiramisu Cookies are soft, flavorful treats combining the zesty brightness of lemon with the rich creaminess of a mascarpone and cream cheese frosting, inspired by the classic tiramisu dessert. These cookies are perfect for a refreshing yet indulgent dessert or snack, featuring a tender lemon-scented cookie base topped with a luscious, tangy lemon pudding frosting and optional decorative touches of cocoa and white chocolate shavings.
Ingredients
Cookie Dough
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature, lightly beaten
- 3 tablespoons whole milk
- 1-1/2 teaspoons instant espresso powder
- 3 teaspoons lemon extract
- 3-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Frosting
- 1 carton (8 ounces) mascarpone cheese
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup whole milk
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 teaspoon lemon extract
- Optional: Baking cocoa and white chocolate shavings for garnish
Instructions
- Mix up the cookie dough: In a large bowl, cream the softened butter and sugar together using a stand mixer or hand-held electric mixer until light and fluffy, about five to seven minutes. Beat in the lightly beaten eggs and lemon extract thoroughly. In a small bowl, dissolve the instant espresso powder into the whole milk and add this mixture to the creamed butter and sugar. In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix well to form the dough. Cover the dough and chill in the refrigerator for two hours to allow it to firm up and develop flavor.
- Roll and bake the cookies: Preheat your oven to 350°F (175°C). Lightly flour a clean surface and roll out the chilled dough to about 1/4-inch thickness. Using a 4-1/2-inch circle cookie cutter dipped in flour (to prevent sticking), cut out cookie shapes from the dough. Place these cutouts about 2 inches apart on ungreased baking sheets to allow space for spreading. Bake them in the preheated oven for 10 to 12 minutes, or until the edges begin to turn a light golden brown. Once done, transfer the cookies to wire racks to cool completely before frosting.
- Make and pipe the frosting: To prepare the frosting, beat the softened cream cheese until smooth and creamy using a mixer. Add the mascarpone cheese, whole milk, instant lemon pudding mix, and lemon extract to the cream cheese. Continue beating on medium speed for two to three minutes until the frosting is smooth and fluffy. Transfer the frosting to a piping bag fitted with a round tip. Pipe the frosting generously over each cooled cookie. For a decorative finish, optionally dust the frosted cookies with baking cocoa and sprinkle with white chocolate shavings. If you don't have a piping bag, use a resealable plastic bag with a corner cut off or simply spread the frosting with a butter knife.
Notes
- Chilling the dough for two hours helps the cookies hold their shape and enhances the flavor.
- Instant espresso powder adds depth and complexity to the cookies but is subtle enough not to overpower the lemon flavor.
- The frosting is best served fresh but can be refrigerated in an airtight container for up to two days.
- You can substitute lemon extract with fresh lemon zest for a more natural lemon flavor.
- Ensure cookies are completely cooled before frosting to prevent the frosting from melting.
