Description
These Tiramisu Cookies combine the rich, coffee-infused flavors of classic tiramisu with the comforting texture of soft cookies topped with luxurious mascarpone cream. Perfect as a sophisticated dessert or an indulgent treat, these cookies marry espresso-spiked dough with a creamy amaretto mascarpone frosting and a dusting of cocoa powder for an elegant finish.
Ingredients
Coffee Cookies
- 113 g Unsalted Butter
- 100 g Granulated Sugar
- 110 g Light Brown Sugar
- 1 Egg
- 3 tbsp Espresso Powder
- 1 tsp Vanilla Extract
- 187 g All-purpose Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Mascarpone Cream
- 225 g Mascarpone
- 240 ml Whipping Cream
- 6 tbsp Powdered Sugar
- 4 tbsp Amaretto
- 2 tsp Vanilla Extract
For Garnish
- Cocoa Powder (for dusting)
Instructions
- Make the Coffee Cookies: Melt the butter in the microwave, then pour it into a bowl with both sugars and mix thoroughly to combine.
- Prepare Espresso Paste: Add a splash of hot water to the espresso powder and stir to form a paste. Incorporate this paste into the butter and sugar mixture and mix well.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt, then add to the wet ingredients. Stir until a soft dough forms.
- Chill the Dough: Cover and chill the dough for 30 minutes to make it easier to handle and scoop.
- Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop and Shape Cookies: Using a spoon, portion walnut-sized scoops of dough and roll each into balls. Place them on the baking sheet spaced well apart to allow spreading.
- Bake Cookies: Bake the cookies for 12 minutes, then remove from the oven. Let them sit on the tray for at least 10 minutes before transferring to a wire rack to cool completely.
- Make the Mascarpone Cream: In a bowl, combine the mascarpone, powdered sugar, amaretto, and vanilla extract. Mix until smooth and free of lumps, draining any excess liquid from the mascarpone if necessary.
- Whip the Cream: In a separate bowl or stand mixer, beat the whipping cream on medium speed until stiff peaks form.
- Fold Whipped Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture until blended evenly.
- Chill the Cream: Store the mascarpone cream in the refrigerator until ready to use.
- Assemble the Tiramisu Cookies: Ensure cookies are completely cooled. Remove mascarpone cream from fridge, pipe or spread dollops of cream on top of each cookie for the classic tiramisu appearance.
- Dust with Cocoa Powder: Generously dust the mascarpone-topped cookies with cocoa powder using a sieve to finish.
Notes
- Chilling the dough before baking helps prevent spreading and makes shaping easier.
- Drain excess liquid from mascarpone if it appears watery for best consistency.
- Use freshly brewed espresso powder or strong instant espresso for authentic flavor.
- Cookies must be completely cooled before adding the cream to prevent melting.
- Amaretto can be substituted with another coffee liqueur or skipped for a non-alcoholic version.
