Tiramisu Cookies

5 from 4 votes

These delicious, coffee-flavored tiramisu cookies are the perfect after-dinner treat, dessert table addition, or compliment to your morning cup of coffee. A delightful twist on the classic Italian dessert, this easy tiramisu cookie recipe combines espresso powder and sweet mascarpone frosting topped with cocoa powder.

Prep Time30

Cook Time30

Waiting Time1

Total Time2

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 363kcal

Author: Katalin Nagy

Equipment

Ingredients

For the cookies

150 g Unsalted butter room temperature
100 Brown sugar
70 g Granulated sugar
1 Egg room temperature
200 g All purpose flour
5 g Espresso powder
1 Teaspoon Salt
1 Teaspoon Baking soda

For the mascarpone frosting

150 g Mascarpone 41% fat content, cold
120 g Heavy cream 36% fat content, cold
40 g Powdered sugar sifted
1-2 tablespoon Cocoa powder unsweetened

Metric - US Customary

Instructions

Cookies

With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes.
Mix in the egg, just until combined.
Mix flour, espresso powder, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula just until combined. Do not overmix.
Prepare 2 baking pans with parchment paper.
Divide the dough into 10 equal balls (using a digital scale is handy) and place them onto the parchment papers, leaving enough space between them to spread. I recommend baking 5 cookies at once.
Do not soften the surface of the balls. In fact, try to keep it as rough as possible for a nice, crackly surface. Let the cookie dough rest in the fridge for an hour.
Pre-heat oven to 175 C / 347°F (no fan).
After 1h chilling time, bake the cookies for 15 minutes.
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack.
The cookies will further set as they cool. Frost them when they are completely cooled.

Make the mascarpone frosting

Whip very cold heavy cream, mascarpone, and the sifted powdered sugar for 2-3 minutes until fluffy. Do not overwhip as it can get runny.

Assemble

Move the frosting into a piping bag fitted with a nozzle tip and pipe the frosting on top of the cookies. Before serving, dust with a generous amount of cocoa powder.

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
Use room temp. ingredients eg. egg and butter
Use espresso powder that has a fine powder like texture. Alternatively, use instant coffee (without sugar or milk powder) but you might need to adjust the quantity to your taste. Do not use liquid coffee as that would mess up the texture of the cookies.
For the mascarpone frosting, the heavy cream and mascarpone all need to be high in fat. Using the low-fat version may result in a thinner frosting since it contains more water

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Respect the chilling time in the cookie recipe, do not skip it, or the cookies might end up very flat
Try not to overbake your cookies if you prefer them fudgy and gooey
Do not overwhip the mascarpone frosting as it can become runny
Dust the cookies with cocoa powder only before serving as the cocoa powder will melt into the frosting over time

Nutrition