Tiramisu Cookies
Delightful cookies that combine the rich flavors of espresso and creamy mascarpone in a simple, chewy treat.
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 2 tablespoons instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened Should be at room temperature.
- 100 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 200 g mascarpone cheese
- 100 g whipping cream
- 50 g powdered sugar
- ½ teaspoon vanilla extract
For Dusting
- 2 tablespoons cocoa powder For dusting the finished cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a medium-sized bowl, combine the all-purpose flour, instant espresso powder, baking powder, baking soda, and salt, stirring until well mixed.
- In a larger mixing bowl, beat the softened butter until creamy. Gradually add the granulated and brown sugars, beating until fluffy. Mix in the egg and vanilla extract until smooth.
- Slowly add the dry flour mixture to the creamed butter mixture and mix on low speed until just combined.
- Using a spoon or cookie scoop, dollop the cookie dough onto the prepared baking sheet, leaving space between each scoop.
Baking
- Bake the cookies for 11-12 minutes, until the edges are set but centers are still soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Mascarpone Cream
- In a new bowl, beat the mascarpone cheese until creamy. Gradually add the whipping cream, powdered sugar, and vanilla extract, whipping until thick.
- Spread or pipe the mascarpone cream onto each cooled cookie and dust with cocoa powder.
Notes
Ensure the butter is softened for better blending. Chill the cookie dough for extra thickness if preferred. Don’t skip preheating the oven for best results.