Tiramisu Cookies
These Tiramisu cookies are just like your favorite tiramisu in cookie form! Soft coffee cookies, creamy rich espresso frosting, and a dusting of cocoa, perfect for the coffee lover in you.
Servings: 15 Cookies
Calories: 439kcal
Ingredients
Cookie Dough
- 1 cup unsalted butter browned
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon espresso powder
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Mascarpone Frosting
- 8 ounces mascarpone cheese
- 1 ½ cups powdered sugar
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- Cocoa powder for dusting
Instructions
Cookies
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Brown the butter, melting it in a saucepan until it is nutty and brown pieces are on the bottom of the pan. Pour into a mixing bowl.
- Add the sugar, egg, and vanilla extract. Whisk until combined.
- Combine flour, cornstarch, espresso powder, baking soda, and baking powder. Pour the dry ingredients into the wet ingredients and fold the ingredients together until a thick dough forms.
- Use a 1-inch cookie scoop to place large balls of dough onto the prepared baking sheet, keeping them about 2 inches apart.
- Bake the cookies for 20 minutes or until they are puffy and slightly cracked.
- While the cookies are baking, make the mascarpone frosting.
Mascarpone Frosting
- In a mixing bowl, add the mascarpone cheese, powdered sugar, and espresso powder. Mix with a mixer until combined. Add the vanilla extract and blend again.
- Slowly pour in the heavy whipping cream with the mixer on low speed until incorporated. Once fully mixed, turn up the speed to high and whip the frosting until light and fluffy.
- Transfer the frosting into a piping bag fitted with a large metal tip.
- Allow the cookies to cool completely before frosting.
- Pipe dollops of mascarpone frosting on top of each cookie.
- Dust the cookies with cocoa powder.
Notes
STORE/FREEZE
Short: place them in an airtight container with parchment paper between each layer. Store them in the refrigerator for up to 1 week.
Freeze: Place on a cookie sheet and freeze until frosting is hard. Transfer to a plastic container or plastic bag with parchment paper between each layer. They will freeze well for 3 months. Thaw in the refrigerator to serve.
Nutrition
Calories: 439kcal | Carbohydrates: 49g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 56mg | Potassium: 76mg | Fiber: 1g | Sugar: 32g | Vitamin A: 839IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
