Description
Delight in these soft and chewy Tiramisu Cookies, infused with rich espresso flavor and topped with a creamy mascarpone frosting dusted with cocoa powder. A perfect blend of classic tiramisu ingredients transformed into a delightful handheld treat.
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1½ cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
Finishing
- 2 tablespoons (10 g) cocoa powder (for dusting)
Instructions
- Melt: In a small bowl, melt the unsalted butter and whisk in 1 tablespoon of instant espresso powder. Transfer the mixture to the fridge and cool for about 10 minutes to set the flavor and consistency.
- Whisk Dry Ingredients: In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt. Whisk until thoroughly blended.
- Whisk Wet Ingredients: In a large mixing bowl, whisk the cooled espresso butter with granulated sugar until well combined. Add the egg and vanilla extract, whisking until the mixture is smooth and fully incorporated.
- Combine: Gradually stir the dry ingredient mixture into the wet ingredients in two additions, mixing until just combined to avoid overworking the dough.
- Scoop Dough: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Allow the dough to rest for 30 minutes while the oven heats. Use a medium cookie scoop (about 2 tablespoons or 30 ml) to portion the dough into balls and place them about 3 inches apart on the baking sheet.
- Bake and Cool: Bake the cookies for 10 to 12 minutes, or until the edges are set and centers are slightly puffed. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Whisk Frosting: Whisk the cold mascarpone cheese on low speed until smooth. Add the instant espresso powder, vanilla extract, and powdered sugar, mixing until fully combined.
- Beat Cream: Slowly pour in the cold heavy whipping cream while mixing on low speed. Increase the mixer speed to medium and beat for 2 to 3 minutes until the frosting is light and fluffy.
- Assemble: Spread 1 to 2 tablespoons (15 to 30 ml) of the mascarpone frosting on each cooled cookie using the back of a spoon or an icing spatula to create a smooth circular pattern. Dust the tops lightly with cocoa powder to finish.
Notes
- Make sure the butter is cooled before mixing with sugar to maintain cookie texture.
- Dough resting before baking helps develop better texture and flavor.
- Use cold mascarpone and heavy cream for a stable, fluffy frosting.
- Cookies should be completely cooled before frosting to prevent melting.
- The amount of espresso powder can be adjusted based on your preferred coffee flavor intensity.
- Store frosted cookies in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
