Description
Delight in these soft and chewy Tiramisu Cookies, infused with rich espresso flavor and topped with a luscious mascarpone frosting. Perfectly balanced with a dusting of cocoa powder, these cookies bring the essence of the classic Italian dessert into a bite-sized treat that’s easy to make and irresistible to enjoy.
Ingredients
Units
Scale
Coffee Sugar Cookies
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant powder espresso
- 2 1/2 cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Espresso Mascarpone Frosting
- 8 oz. mascarpone cheese, cold
- 1 1/2 cups (180 g) powdered sugar
- 2 teaspoons instant powder espresso
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting
Instructions
- Prepare espresso butter: In a small bowl, melt the unsalted butter and whisk in the instant espresso powder until fully combined. Transfer the mixture to the fridge and cool for about 10 minutes until slightly firm but still spreadable.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine wet ingredients: In a large mixing bowl, whisk the cooled espresso butter with the granulated sugar until thoroughly combined and creamy. Add the egg and vanilla extract, whisking until smooth and incorporated well.
- Incorporate dry ingredients: Gradually stir the dry ingredient mixture into the wet ingredients in batches, mixing just until combined to avoid overworking the dough.
- Preheat oven and rest dough: Preheat the oven to 375 F (190 C) about 20-30 minutes before baking. Line a large baking sheet with parchment paper. Let the dough rest while the oven preheats for 30 minutes to improve texture.
- Form and bake cookies: Using a medium cookie scoop (2 tablespoons), portion dough onto the prepared baking sheet spaced about 3 inches apart. Bake in the preheated oven for 12 minutes or until edges are set and centers slightly puffed but still soft.
- Cool cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely to room temperature before frosting.
- Prepare mascarpone frosting: Using a mixer on low speed, whisk the cold mascarpone cheese until smooth. Add espresso powder, vanilla extract, and powdered sugar; mix until well combined.
- Whip cream into frosting: With the mixer still on low, slowly pour in the cold heavy whipping cream, then increase speed to medium and whip for 2-3 minutes until the frosting is light, fluffy, and spreadable.
- Assemble and garnish: Spread 1 to 2 tablespoons of mascarpone frosting onto each cooled cookie using the back of a spoon or icing spatula in a smooth circular motion. Dust the frosted cookies with cocoa powder and serve immediately or refrigerate.
Notes
- Store frosted tiramisu cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
- Unfrosted cookies can be kept in an airtight container at room temperature for 1 to 2 days.
- For best flavor, use freshly brewed or high-quality instant espresso powder.
- If mascarpone cheese is too soft, chill briefly before whisking to help achieve the desired frosting texture.
- Allowing the cookie dough to rest in the fridge before baking improves chewiness and flavor depth.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
